1 med. onion, chopped
2 cloves garlic, chopped
2 tbsp. vegetable oil
1 1/2 c. chicken broth
1-2 tbsp. chili powder
1 tsp. dried oregano leaves
1 tsp. ground cumin
1 tsp. salt
1 (8 oz.) can tomato sauce
12 (6 inch) refrigerated corn tortillas
3 c. shredded cooked chicken
1 c. shredded Monterey Jack or sharp cheddar cheese

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 c. chicken onto each tortilla; roll tortilla around chicken. Place seam sides down in ungreased rectangular baking dish 13x9x2 inches. Pour remaining sauce over enchiladas. Sprinkle with cheese. Cook uncovered in 350 degree oven until cheese is melted, 10-12 minutes.