Mexican Enchiladas in Cheesy Tomato Sauce

Heat 1 tbsp of oil in a skillet over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened. Add the minced garlic, chili powder, ground cumin, and oregano, and cook for another 1 minute until fragrant. Add the diced chicken breast fillets, season with salt and pepper, cook through, then shred with a fork.

In another saucepan, heat 1 tbsp of oil. Pour in the crushed tomatoes and chicken broth. Season with salt, pepper, and a pinch of chili powder. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in a handful of shredded cheese until melted and creamy.

Preheat your oven to 190°C (375°F). Spread a thin layer of tomato sauce on the bottom of a baking dish. Fill each tortilla with the seasoned chicken mixture, roll them up tightly, and place the rolls seam-side down in the baking dish. Repeat with all tortillas.

Pour the remaining cheesy tomato sauce over the enchiladas, then sprinkle the top with the rest of the shredded cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly. Remove from the oven, let it rest for a few minutes, then serve with fresh cilantro and a dollop of sour cream.