Enchiladas Nortenas

Ingredients

• Cilantro - For garnish
• Shredded cheese - 1 cup
• Vegetable oil - 2 tablespoons
• Salt - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Chicken broth - 1 cup
• Tomato sauce - 1 can (8 oz)
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Chicken breast - 2 cups, cooked and shredded
• Corn tortillas - 12

Instructions

1. Preheat the oven to 375°F.
2. In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
3. Add the tomato sauce, chicken broth, cumin, chili powder, and salt to the saucepan. Stir well and simmer for 10 minutes.
4. In a separate skillet, warm the corn tortillas until pliable.
5. Dip each tortilla into the sauce to coat both sides.
6. Place a spoonful of shredded chicken onto each tortilla and roll it up tightly.
7. Place the rolled enchiladas in a baking dish, seam side down.
8. Pour the remaining sauce over the enchiladas and sprinkle with shredded cheese.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.