Chicken Enchiladas - cooking recipe

Ingredients

2 cloves garlic, chopped
2 Tbsp. vegetable oil
1 1/2 c. chicken broth
2 Tbsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. salt
1 (8 oz.) tomato sauce
12 (6 inch) refrigerated corn tortillas
3 c. shredded cooked chicken
1 c. shredded Monterey Jack or sharp Cheddar
sour cream

Preparation

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