|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), chopped|
|Vegetable oil||2 Tablespoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Chili powder||2 Tablespoon|
|Snipped oregano/1 teaspoon dried oregano leaves||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Tomato sauce||1 Can (10 oz)|
|Shredded cooked chicken||3 Cup (48 tbs)|
|Shredded monterey jack/Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
Place onion, garlic and oil in 2 quart microwavable casserole.
Cover tightly and microwave on high until onion is tender, 2 to 3 minutes.
Stir in broth, seasonings and tomato sauce.
Cover tightly and microwave until hot and bubbly, 5 to 7 minutes.
Dip tortillas into sauce to coat both sides.
Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
Place 6 enchiladas, seam sides down, in square microwavable dish, 8x8x2 inches, or rectangular microwavable dish, 10x6 x I 1/2 inches.
Pour half of the sauce over top.
Repeat with remaining tortillas in a second microwavable dish.
Pour remaining sauce over enchiladas.
Cover tightly and microwave each dish separately on high until hot, 4 to 6 minutes.
Sprinkle with cheese and serve with shredded lettuce, if desired.