Chicken Enchiladas

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Step 1

Heat oil in medium sauce pan over medium high heat for 3 minutes

Step 2

Cook onions until softened and beginning to brown, about 5 min.

Step 3

Add garlic, chili powder, coriander, cumin, salt, and sugar, stirring constantly until fragrant, about 30 seconds

Step 4

Add chicken and cook until coated with spices, about 30 sec

Step 5

Add tomato sauce and water, stir to separate chicken pieces and bring to a simmer.

Step 6

Reduce heat to medium-low and simmer, uncovered, stirring occasionally until flavors have melted, about 8 minutes?

Step 7

Pour mix through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside

Step 8

Transfer chicken mix to a plate, place in freezer for 10 minutes to cool, then mix in cilantro, cheese, and jalapeños

Step 9

Smear entire bottom of 13×9 in pan with 3/4 of chili sauce

Step 10

Set oven to 400° and oven racks to middle position

Step 11

Spread chicken mixture over tortillas, roll each tortilla tightly by hand and place side by side in pan with sauce in it

Step 12

Spread chili and enchilada sauce over the top of all enchiladas after the pan is filled

Step 13

Layer cheese over the top, cover foil over the top, set on lower-middle rack and cook for 20-25 or until heated through

Step 14

Serve immediately with toppings