Recipe Name Chicken Enchiladas w/Chile Sauce Submitted by Ron Souza Recipe Description If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 25 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 1 1/2 tablespoons Oil, canola and soybean 1 cup, chopped Onion, chopped fine 3 cloves garlic minced 3 tablespoons chili powder 2 teaspoons Ground coriander 2 teaspoons Spices, ground cumin 1 teaspoon kosher salt 2 teaspoons granulated sugar 3/4 pound, raw Chicken thighs, meat only 2 cups tomato sauce - 8 oz can 1/2 cup Parsley, Chopped Fresh Italian 1/4 cup, chopped Peppers, Jalapeno 8 ounces monterey jack cheese - shredded 10 tortillas, medium (approx 6" dia) tortillas, corn 3/4 cup, shredded extra -sharp cheddar cheese 3 Usda default (100 gm - 4 oz) Sour cream, light 1/4 cup Steps Sequence Step 1 FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside. 2 Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees. 3 TO ASSEMBLE: Follow illustrations below to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.