This is my favorite Chicken Enchiladas recipe. I get requests for this recipe all the time. It's a bit lower in fat because you're not dipping the tortillas in hot oil. This recipe is from Betty Crocker's Chicken Cookbook.
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons vegetable oil
- 1 1⁄2 cups chicken broth
- 1 -2 tablespoon chili powder
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 (8 ounce) can tomato sauce
- 12 6-inch corn tortillas
- 3 cups shredded cooked chicken
- 1 cup shredded monterey jack cheese or 1 cup sharp cheddar cheese
- sour cream
- Cook and stir onion and garlic in oil in a 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 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 an ungreased rectangular baking dish, 13x9x2 inches.
- Pour remaining sauce over enchiladas; sprinkle with cheese.
- Cook uncovered in 350° oven until cheese is melted, 10-12 minutes.
- Serve with sour cream and, if desired, shredded lettuce.
- Do-ahead Note: After placing enchiladas in baking dish, sprinkle with cheese (do not pour remaining sauce over enchiladas); cover and refrigerate no longer than 24 hours.
- To serve, pour remaining sauce over enchiladas; cook uncovered in 350° oven until hot and bubbly 20-30 minutes.