Chicken Enchiladas

Recipe by Hey Jude
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.