Cheesy Chicken Enchiladas with Red Sauce

myrecipes.com

Judith Hughes

6 cups chicken broth

1 medium-size white onion, halved and divided (about 8-oz.)

6 oregano sprigs, divided

3 (6-oz.) boneless, skinless chicken breast, trimmed

1 (15-oz.) can crushed tomato sauce

1 Tbsp. ancho chile powder

1 Tbsp. minced garlic (about 3 garlic cloves)

1 Tbsp. all-purpose flour

2 tsp.s ground cumin

1 tsp. kosher salt

1 (15-oz ) can black beans, rinsed and drained

12 (6-in.) yellow corn tortillas

5 oz. pre-shredded Mexican 4-cheese blend (about 2 ¼ cups)

1 cup chopped plum tomatoes (about 3 tomatoes)

1 ripe avocado, chopped

6 Tbsp.s sour cream

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