Chicken Enchiladas - cooking recipe

Ingredients

1/2 c. chopped onion
2 cloves garlic, chopped
2 Tbsp. vegetable oil
1 1/2 c. chicken broth
1 to 2 Tbsp. chili powder
1 tsp. dry oregano leaves
1 tsp. ground cumin
1 tsp. salt
1 (8 oz.) can tomato sauce
12 (6-inch) corn tortillas
3 c. shredded cooked chicken
1 c. Monterey Jack or sharp Cheddar cheese

Preparation

Cook and stir onion and garlic in oil in 2-quart saucepan until onion is tender.
Stir in broth, chili powder, oregano, cumin, salt and tomato sauce.
Heat to boiling; reduce heat. Simmer uncovered for 10 minutes.
Dip each tortilla into sauce to coat both sides.
Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
Place seam sides down in ungreased, rectangular baking dish, 13 x 9 x 2-inches.
Pour remaining sauce over enchiladas; sprinkle with cheese.
Cook uncovered in 350\u00b0 oven until cheese is melted, 10 to 12 minutes.