Katey's Kitchen

2 medium onions

4 cloves garlic

4 Tbl vegetable oil

2tsp salt

3 cups chicken broth

4 Tbl chili powder

2 tsp oregano

2 tsp ground cumin

2 cans tomato sauce

12 6” tortillas (can use flour or corn)

3 c shredded chicken*

Shredded co-jack cheese

1 can corn (optional)* 

1 can Black beans (optional)*

**Taco fixings (refried beans, olives, lettuce, tomatoes, sour cream etc)

~Preheat oven to 350

~Place vegetable oil in 2-quart saucepan. Chop onion and garlic cloves, add to oil cooking until onions are transparent. Stir in broth, chili powder, oregano, cumin, salt and tomato sauce. Heat to boiling, reduce heat and simmer uncovered for at least 10 minutes

~Reserve 1/2 of sauce in large bowl

~Add shredded chicken to remaining sauce; simmer for 20 – 30 minutes

~Dip each tortilla shell into reserved sauce coating both sides. Spoon ¼ c chicken into each tortilla, roll tortilla around chicken and place seam side down in a lightly greased baking dish. Repeat until all chicken is gone.

~Pour any remaining sauce over enchiladas and bake uncovered for 20 minutes. Remove enchiladas from oven, sprinkle co-jack cheese and place back in the oven for 10 – 12 minutes or until cheese is totally melted.

~Serve with standard taco fixings

 

*Add corn and black beans to small portion of sauced chicken prior to putting in tortilla shell to add an extra layer of flavor

 

Thanks Jenny for the “updated/revised” version!