Stacked Chicken Enchiladas

Serving Size 6

1 T vegetable oil
1 onion, chopped fine
3 T chili powder
2 tsp ground cumin
2 (8 oz) cans tomato sauce
3/4 C low-sodium chicken broth
1/2 tsp salt
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
1 1/2 C shredded Mexican cheese blend (or pepper jack for a spicier dish)
2 T finely chopped fresh cilantro
12 6-inch corn tortillas

1. 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.

2. 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.

3. Wrap with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes. Serve.