1 med. onion chopped (1/2 c.)
2 cloves garlic, chopped
2 tbsp. vegetable oil
1 1/2 c. chicken broth
1 to 2 tbsp. chili powder
1 tsp. dried oregano leaves
1 tsp. ground cumin
1 tsp. salt
1 can tomato sauce (8 oz.)
12 six-inch corn tortillas
3 c. shredded cooked chicken
1 c. shredded Monterey Jack or sharp Cheddar cheese (about 4 oz.)
Dairy sour cream

Cook and stir onion and garlic in oil in 2 quart saucepan until onion is tender. Stir in broth, chili powder, oregano, cumin, salt and tomato sauce. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.

Dip each tortilla into sauce to coat both sides. Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken. Place seam sides down in ungreased rectangular baking dish (13x9x2).

Pour remaining sauce over enchiladas; sprinkle with cheese. Cook uncovered in 350 degree oven until cheese is melted, 10 to 12 minutes. Serve with sour cream and, if desired, shredded lettuce. 6 servings.