Chicken Enchiladas

Ingredients

• 1 medium onion, finely diced (or onion powder for picky kids)
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 1/2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 8 ounces tomato sauce
• 6 inches tortillas (approx. 12 or can can use bigger but makes less)
• 3 cups cooked and shredded chicken
• 1 cup shredded cheese (mexican or favorite cheese)
• sour cream (optional)

Directions

1. 1

   I cooked cubed chicken in a little oil and season salt to taste. once cooked i cool and shred. while cooling. heat veg. oil and saute onion and garlic to soften.

2. 2

   Stir in broth, spices, and tomato sauce. Simmer 10 minutes.

3. 3

   Dip each tortilla into sauce to coat both sides and soften. place shredded chicken (fill to your liking), some shredded cheese and drizzle a little enchilada sauce onto it.

4. 4

   Roll tortilla around filling tight. Place in 9 x 13 inch pan. do until all filled.

5. 5

   pour remaining sauce on top. Top with more shredded cheese.

6. 6

   Bake at 350 degrees uncovered for 10 min to melt cheese. I serve with sour cream, salsa and sides of mexican rice and refried beans.