This recipe violates my lazy cook philosophy, because it's a bit labor intensive. But it's worth it.
You will need:
Several cloves of garlic
Three tablespoons of chili powder
Two tablespoons coriander
Two tablespoons cumin
One large or two small cans tomato paste
Boneless skinless chicken thighs, cut into strips
Jack or white cheddar cheese, grated
Either 1 small can green chilies or 1 jalapeno pepper, chopped
Deep skillet or dutch oven
Colander or large strainer
Sour cream, avocado, chopped green onion or cilantro for garnish
Whew...I need to take a breather just from typing the ingredients.
OK, now I'm ready...where were we? Ah, yes...chicken enchiladas. Start by pouring enough oil in the skillet or dutch oven to cover the bottom, and turn the heat on high until the oil starts to shimmer.
Add the onions and stir until they're translucent. Don't you just love that word - translucent? Although it's a lovely word, I'm never exactly sure I want to eat something translucent.
Add the garlic and the spices and stir until it's a globby mess. Make sure you bought the ground coriander, not the little round seeds. If you bought the little round seeds, you'll have to toast them and pound them into powder. Which is a bigger pain than you might think, but will make you feel like a real cook. A feeling, I might add, that is highly overrated.
Turn the heat down some, dump in the tomato sauce and chicken and simmer about 15 minutes.
When the chicken looks done, pour the sauce through a strainer into a bowl and put the lumpy parts left behind in the fridge or freezer to cool down a bit.
If you're ambitious and not tired of cooking yet, you can spray the tortillas with Pam and heat them on a cookie sheet at 400 for about five minutes. If you have a short attention span, skip this step. It's supposed to keep the tortillas from getting crumbly, but they get crumbly anyway.
Mix the cheese and the chilies (if you like hot, use the jalapeno; if you're a wimp like me, use the green chilies instead) and the cooled down lumpy bits.
Pour just enough sauce into the baking dish to cover the bottom. Spoon some of the lumpy cheese mixture into a tortilla and roll up. Place seam side down in the baking dish. Repeat until you run out of food or space in the dish. Pour the rest of the sauce over the enchiladas, add a little sprinkling of cheese, and cover.
Bake at 375 for about 45 minutes. Serve with sour cream, chopped avacado, or your favorite garnish. Invite company for dinner - this makes lots.