Recipe: Chicken Enchiladas

Start off with thinly sliced boneless, skinless chicken thighs.For the sauce, you'll need diced onion, garlic, various spices, and tomato sauce.Begin by lightly browning the onions in some vegetable oil.Add in the minced garlic and spice mixture and mix together until fragrant.Toss the chicken strips in with everything else.Pour in the tomato sauce and add in some water to thin it. Mix together and simmer for about 10 min.Once the chicken is cooked through, run the mixture through a mesh strainer to remove any solids.Press the chicken mixture firmly with a spatula to drain out as much liquid as possible.Spread the drained chicken onto a tray or plate and place in the freezer to cool.Meanwhile, grate a lot of cheddar and mix in some chopped cilantro and jalapeño slices.Once the chicken has cooled, mix it into the cheese, cilantro, and chili.Lightly spray the corn tortillas with Pam and warm in the oven briefly to make them more pliable.Spread a thin layer of the reserved enchilada sauce on the bottom of the baking dish(es).Scoop up 1/3 cup of the filling and place in the center of each tortilla.Roll each enchilada up tightly, pressing the filling together and rolling so the seam is down.Pour remaining sauce over the top, spreading it to coat the tortillas. Sprinkle on some cheese.Cover baking dish(es) with foil and put in the oven to cook through.When finished, the filling should be hot, the cheese melted, and the sauce bubbling.
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