So-Addicted Chicken Enchiladas

1 tbsp Extra Virgin Olive Oil
16 tbsp Onion (raw), chopped
6 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN)
1 cup Hunt's Tomatoe Sauce
0.34 cup Soup, chicken broth, canned, less/reduced sodium
9 oz Shredded Chicken Breast (by RISSE379)
1.32 serving Cilantro, fresh chopped 1/4cup (by MINDYYY)
1 tsp Chili powder
.34 tbsp *McCormick ground cumin (by CHGOMOMMA)
0.25 tsp Oregano, ground
0.75 tsp Kosher Salt (by 65PLUS1)
8 serving Ortega Whole Wheat Tortilla (each) (by GEMLADYONE)
1.5 cup Ala Orden Enchilada Sauce
4 serving Sargento Reduced Fat 4 Cheese Mexican Blend Shredded Cheese (1 serving is 1/4 cup) (by KLUTEE)
0.125 cup onion scallion, spring chopped (100g) (by !RENEE)

preheat the oven to 400 degrees F
In a medium skillet, heat the oil over low heat. Add the onion and garlic and cook, stirring, until soft,about 2 minutes.
Add the tomato sauce,chicken broth,cooked chicken, 1/4 cup of the cilantro,chili powder,cumin,oregano,and Salt. simmer until the favors blend and the sauce reduces,4 to 5 minutes. remove the pan from the heat.
Spray a 13 x 9 inch glass baking dish with oil. Put 1/3 cup chicken mixture into each tortilla,roll them up,and place seam side down in baking dish. Top with the enchilada sauce,then sprinkle with the cheese. Cover the dish with foil,being careful it does not touch the cheese.
Bake until hot and cheese is melted,20-25 minutes.
To serve,put an enchilada on each of 8 serving plate,sprinkle with scallions ans remaining 1 tbsp. cilantro and serive with lite sour cream on the side,If desired

Serving Size: 1 Enchilade

Number of Servings: 8

Recipe submitted by SparkPeople user ART0507.