1-28ozcan diced tomatoes plus 1-8 ounce can diced tomatoes
1teaspoondried oregano leaves
3cupsshredded Mexican Cheese Blend
Juice of 1 lime
Cook and stir onion and garlic in oil in 12-inch skillet over medium heat until onion is tender. Stir in chicken broth, tomatoes, chili powder, salt, cumin, oregano and pepper. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
Dip each tortilla into sauce to coat both sides (this is what will make the edges nice and crispy!). Spoon 2 Tablespoons cheese onto each tortilla. (this is where I also put some chopped up chicken pieces in the center). Roll tortilla around filling. Place seam sides down in ungreased rectangular baking dish. 13x9x2 inches. Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Cook uncovered in 350 degree oven until cheese is melted, about 20 minutes.
Mix together sour cream and lime juice. Drizzle over top of each serving and sprinkle with cilantro.
https://www.grumpyshoneybunch.com/Cheese Enchiladas with Red Sauce https://grumpyshoneybunch.com/2018/04/cheese-enchiladas-red-sauce.html April 7, 2018