- 2 1/2 Tbsp. chili powder
- 3 garlic cloves, minced—I used the frozen Dorot garlic from Trader Joe’s but you can also use fresh
- 1 1/2 teaspoons ground coriander
- 1 ½ teaspoons ground cumin
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 to 2 pounds boneless skinless chicken tenderloins (you can also use breasts)
- 2 Tbsp. canola oil
- 1 onion, chopped (or use pre-chopped onions, about ¾-1 cup)
- 1 can tomato sauce (15 ounces)
- ½ cup water
- jack cheese (optional)
- chopped fresh cilantro (optional)
- 8-10 corn tortillas
- Preheat oven to 350 degrees, and get out a glass/Pyrex baking dish, either the small square (to feed 4) or large rectangular (to feed 6-8).
- Combine chili powder, garlic, coriander, cumin, sugar and salt in small bowl. Set aside. Heat oil in Dutch oven or large deep skillet over medium-high heat until shimmering.
- Add the chicken and brown on both sides until golden—about 3 minutes per side. Remove chicken to a plate and set aside. Add the onion and sauté in pan about 5 minutes, stirring occasionally.
- Add the spices to the pan and stir well for about 1 minute. Add tomato sauce and water and bring to a boil. Add the chicken back into the pan, stir to coat, and reduce heat to low. Cover the pan. Simmer 30 minutes.
- IF SETTING ASIDE CHICKEN FOR KIDS, remove a few pieces now and set aside. Place the rest of the chicken on a cutting board and chop.
- Put ¾ cup of the sauce in the bottom of the Pyrex baking dish. Put the tortillas on a plate and microwave for 1 minute.
- Fill each tortilla by putting the meat down the center, then tightly rolling. Put each roll seam side DOWN in the baking dish. Pour remaining sauce over rolled enchiladas. Sprinkle cheese on top as desired. Cover whole dish with foil and bake for 20 minutes.
- Remove foil, and turn oven to BROIL. Broil 5 minutes. Remove and serve with toppings of choice.
- Kid Version: If your kids don’t like spicy food, then chop their chicken and give it a really quick rinse. Serve the tortillas on the side—you can toast them in a toaster oven for 2-4 minutes, or warm in a non-stick pan. Put a small amount of the “regular enchilada” on or near their plate and encourage them to try a bite.
Nutrition In The Kitchen http://nutritioninthekitchen.org/