Make the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Stir in the
onion, garlic, chile powder, cumin, and oregano and cook for a minute or so, until fragrant.
Pour in the tomato sauce, followed by the chicken broth, and bring to a boil, then adjust the
heat so the sauce is simmering. Cook until the sauce is slightly thickened, about 10 minutes.
Remove from the heat.
Preheat the oven to 350°F.
Spray a 13 x 11 x 2-inch baking dish (or any other 2-inch-deep baking dish that holds 16
cups) with cooking spray. Cover the bottom with a thin layer of sauce. Set aside.
Spray a large pan or griddle with cooking spray and heat over medium heat. Add only as
many tortillas as will fit without overlapping (possibly only 1 in a skillet, or up to 4 on a large
griddle). Heat, turning once, until softened, about a minute per side. As each tortilla softens,
remove it from the pan and add another in its place. Fill each warmed tortilla with 2 heaping
tablespoons of the chicken filling spooned across the center, roll up the tortilla, and place it
seam side down in the prepared baking dish. Repeat until all the tortillas are softened and
Spoon half of the remaining sauce over the enchiladas, spreading it evenly. Sprinkle the
cheese over the enchiladas and cover with aluminum foil. The enchiladas can be prepared up to this point several hours in advance and refrigerated.
Bake until heated through and bubbly, about 30 minutes. (Allow 35 to 40 minutes for refrigerated enchiladas.) Let stand for 5 minutes before serving.
Meanwhile, warm the remaining sauce in a saucepan over low heat, and pour it into a gravy
boat or pitcher for guests to help themselves at the buffet.