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Stacked Chicken Enchiladas

* 1 Tbsp vegetable oil
* 1 onion, chopped fine
* 3 Tbsp chili powder
* 2 tsp ground cumin
* 2 (8 oz) cans tomato sauce
* 3/4 cup chicken broth
* 1/2 tsp salt
* 1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
* 1 1/2 cups shredded Mexican cheese blend
* 2 Tbsp finely chopped fresh cilantro
* 12 (6 inch) corn tortillas

# Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth, and salt and simmer until slightly thickened, about 5 minutes. Cover and keep warm.
# Toss chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Place 4 tortillas over bottom of dish and cover with half of chicken mixture. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce and cheese.
# Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve.

Cook's Country, Feb-Mar 2010