Serves 4
1 onion, chopped
1/4 cup vegetable oil
3 tbsp chili powder
3 garlic cloves, minced
2 tsp ground coriander
2 tsp ground cumin
443 ml can tomato sauce
2 tsp sugar
1 lb chicken
salt and pepper
226g Monterey Jack (2 cups/500ml shredded)
1/2 cup minced fresh cilantro
1/4 cup jarred jalapenos, chopped
1 tbsp lime juice
12 tortillas
In a pot, cook onion, 2 tbsp oil, chilli powder, garlic, coriander and cumin until onions are soft. Stir in tomato sauce,add salt and pepper. Bring to a boil, simmer for 10 minutes.
Cut chicken and cook it.
In oven proof pan (13x9), spread 3/4 cup of sauce on bottom.
Combine chicken, 3/4 cup of sauce, 1.5 cups Monterey Jack, cilantro, jalapenos and lime juice. Salt and pepper to taste. Using one tortilla at a time, spread chicken filling across the centre, roll the tortilla tight. Place in pan, seam side down. Repeat until all enchiladas are filled.
Pour remaining sauce over enchiladas to cover completely and sprinkle with remaining cheese.
Cover dish tightly with aluminum foil. Bake 15-20 minutes. Uncover and broil until browned.