Enchiladas Nortenas

Ingredients

• Corn tortillas (12, warmed)
• Chicken breast (2 cups, cooked and shredded)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Vegetable oil (2 tablespoons)
• Tomato sauce (1 cup)
• Chicken broth (1 cup)
• Cumin (1 teaspoon)
• Chili powder (1 tablespoon)
• Salt (1/2 teaspoon, or to taste)
• Shredded cheese (1 1/2 cups, for topping)
• Cilantro (1/4 cup, chopped for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
3. Stir in the tomato sauce, chicken broth, cumin, chili powder, and salt. Bring the mixture to a simmer and let it cook for 10 minutes to meld the flavors.
4. While the sauce simmers, warm the corn tortillas in a skillet or microwave until pliable.
5. Take each tortilla and dip it into the sauce, ensuring both sides are coated.
6. Place a generous spoonful of shredded chicken onto the center of each tortilla, then roll it up tightly and place seam side down in a greased baking dish.
7. Once all tortillas are filled and arranged, pour the remaining sauce over the enchiladas, making sure to cover them evenly.
8. Sprinkle the shredded cheese generously 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. Remove from the oven and garnish with fresh cilantro before serving.