Chicken Enchiladas - cooking recipe

Ingredients

1 chicken, boiled, boned and chopped (save broth)
1/2 onion, chopped
1 (9 1/2 oz.) can stewed tomatoes, mashed
1 1/2 tsp. chili powder
3 to 5 cloves garlic
1/2 tsp. cumin
1 c. water or broth (may need to add water to broth to make 1 c.)
salt to taste
corn tortillas
1 c. sour cream and chives
Monterey Jack cheese, grated

Preparation

Saute onion and garlic in a large frying pan in 1 to 2 teaspoons oil.
Add chicken, tomatoes, chili powder, cumin and water.
Heat to boiling (may need more liquid).
Dip tortillas in hot vegetable oil, not smoking, but enough to sizzle.
To save calories, dip in hot broth.
Scoop 1 to 2 tablespoons of mixture into each tortilla.
Roll and place in a shallow baking dish.
Top with sour cream and Monterey Jack cheese.
Bake until cheese melts.
Serve with salad and fried rice.