Chicken Verde Enchiladas | Savor Recipes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can corn, drained
• 1 (10.75 ounce) can condensed chicken broth
• 1 (6 ounce) can tomato paste
• 1 tablespoon chopped fresh cilantro
• 1 pound enchilada sauce
• 8 (8 inch) flour tortillas
• 1 cup shredded cheddar cheese