Enchiladas Rancheras

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Cheddar cheese - 1 cup, shredded
• Vegetable oil - 2 tablespoons
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Chicken broth - 1/2 cup
• Tomato sauce - 1 cup
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Corn tortillas - 8
• Chicken breast - 2 cups, cooked and shredded

Instructions

1. Preheat the oven to 375°F.
2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
3. Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for 2-3 minutes.
4. In a separate saucepan, combine the tomato sauce and chicken broth. Bring to a simmer.
5. Dip each corn tortilla into the simmering sauce to soften it, then place a spoonful of the chicken mixture in the center of the tortilla. Roll it up and place it seam-side down in a baking dish.
6. Repeat with the remaining tortillas and chicken mixture.
7. Pour the remaining ranchera sauce over the enchiladas, making sure they are well coated.
8. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
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.