Easy Chicken Enchiladas

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 large fresh tomatoes, chopped
• 5 tablespoons chili powder
• 1/4 cup vegetable oil
• 1/2 teaspoon cumin
• 1/2 teaspoon ground oregano
• 1/2 teaspoon ground marjoram
• 1 cup beef broth
• salt
• 3/4 cup heavy cream
• 12 corn tortillas
• 3 1/2 cups cooked chicken, shredded
• 2 cups monterey jack cheese, shredded (or more if you like alot of cheese, which i do)
• sour cream
• shredded lettuce
• finely chopped onion
• salsa

Recipe

• 1 mix together the first 9 ingredients in a blender and blend until smooth.
• 2 place mixture into a large saucepan and simmer for 15 minutes.
• 3 add the heavy cream and stir just until blended.
• 4 while sauce is simmering fry corn tortillas in a small amount of oil until soft (just a few seconds on each side) and drain on paper towels.
• 5 place some shredded chicken down the center of each tortilla and roll up.
• 6 lightly spray a 13x9 baking dish with vegetable spray and place prepared tortillas in prepared pan, seam-side down.
• 7 pour prepared sauce over enchiladas and sprinkle generously with the cheese.
• 8 bake in preheated 350 degree oven for approximately 15 minutes or until cheese is melted and enchiladas are heated through.
• 9 if desired, serve on plates of shredded lettuce.
• 10 top with a dollop of sour cream and sprinkle with some chopped onion.
• 11 top with salsa.