Stacked chicken enchiladas (cooks country)

Ingredients

1	tablespoon vegetable oil
1	onion, chopped fine
3	tablespoons chili powder
2	teaspoons ground cumin
2	(8-ounce) cans tomato sauce
¾	cup low-sodium chicken broth
½	teaspoon salt
1	rotisserie chicken, skin discarded, meat shredded into bite-size pieces
1½	cups shredded Mexican cheese blend
2	tablespoons finely chopped fresh cilantro
12	(6-inch) corn tortillas

Directions

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 minmove foil and bake until cheese is lightly browned, about 5 minutes. Serve.

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