Ingredients (Serves 4-6)

For the filling:

2 cups cooked, shredded chicken (rotisserie chicken works well)

1 cup shredded cheddar or Monterey Jack cheese

1/2 cup diced onion

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

For the enchilada sauce:

2 tbsp olive oil

2 tbsp all-purpose flour

2 tbsp chili powder

1 tsp garlic powder

1 tsp ground cumin

1/2 tsp dried oregano

2 cups chicken broth

1 cup tomato sauce

Salt to taste

For assembly:

8-10 corn tortillas (6-inch)

1 1/2 cups shredded cheddar or Monterey Jack cheese (for topping)

Fresh cilantro, chopped (for garnish)

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