April 6th Enchilada stacks and beans

This is an excellent Dinner!

1 T vegetable oil
1 onion, chopped fine
3 T chili powder
2 t ground cumin
2 (8 oz) cans tomato sauce
3/4 cup chicken broth
1/2 t salt
1 rotisserie chicken, skin discarded, meat shredded into bite size pieces
1 1/2 cup shredded Mexican cheese blen
2 T finely chopped fresh cilantro
12 corn tortillas

Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over med-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.

Toss chicken, 1/4 cup sauce, 1 cup cheese and cilatro in bowl. (I chopped up 2 T chipotle in adobo for a little heat) Spread 1/2 cup sauce in 8 inch, square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce, and cheese.

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