Stacked Chicken Enchiladas

Name: Stacked Chicken Enchiladas
Yield: Serves 6
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 3 tablespoons, chili powder; 2 teaspoons, ground cumin; 2 (8-ounce) cans, tomato sauce; 3/4 cup, low-sodium chicken broth; 1/2 teaspoon, salt; 1 , rotisserie chicken, skin discarded, meat shredded into bite-size pieces; 1 1/2 cups, shredded Mexican cheese blend; 2 tablespoons, finely chopped fresh cilantro; 12 (6-inch), corn tortillas

Main Courses
US & Canada
Southwest (Tex-Mex)
Eggs & Dairy
Poultry
Cheese
Chicken
Weeknight

Appears in Cook's Country February/March 2010

Enchiladas sound like a meal that doesn't require a lot of work—until you start assembling the tortillas.

SERVES 6

TIME 30 minutes

Why This Recipe Works

This is a members' feature.