Mexican Chicken Enchiladas

1.Preheat your oven to 375°F (190°C).

2.To make the enchilada sauce, heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.

3.Stir in the chili powder, ground cumin, dried oregano, salt, and black pepper. Cook for another minute to toast the spices.

4.Add the tomato sauce and chicken broth to the saucepan. Bring to a simmer and let it cook for 10 minutes, stirring occasionally.

5.Meanwhile, in a bowl, combine the shredded chicken, diced onion, diced bell pepper, minced garlic, chili powder, ground cumin, dried oregano, salt, black pepper, chopped fresh cilantro, and shredded Monterey Jack cheese. Mix well.

6.Spread about 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish.

7.Place a small amount of the chicken filling down the center of a flour tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

8.Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly.

9.Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.

10.Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

11.Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.

12.Remove from the oven and let the enchiladas cool for a few minutes before serving.

13.Serve the enchiladas hot, topped with sour cream, chopped fresh cilantro, diced tomatoes, sliced jalapenos, and lime wedges.