Chicken Enchiladas

2 Tbsp vegetable oil

1 1/2 cups diced onion

1 1/2 Tbsp minced garlic

3 Tbsp Mexican chili powder

1 Tbsp coriander powder

1 Tbsp cumin powder

3/4 tsp salt

1 Tbsp sugar

1 1/2 lb boneless skinless chicken thighs cut into 1/2 inch thick strips

3 cans tomato sauce 8 oz. each

1/3 chicken broth

1/2 cup chopped fresh cilantro

1/3 cup pickled jalapenos drained and chopped

2 1/2 cups hand shredded cheddar or Mexican blend cheese

12 corn tortillas or flour tortillas

Heat oil in large saucepan. Add onions and saute until softened and golden brown.

Add garlic and stir for 30 seconds.

Add chili, coriander and cumin powders, salt, and sugar. Cook for 30 seconds.

Add chicken and stir to coat the chicken with the spices for 30 seconds.

Add tomato sauce and water or broth, bring to a boil and lower heat to a simmer. Cook for 15 minutes, uncovered. Stir occasionally.

Pour chicken and sauce through a strainer into a bowl.

Once chicken cools down, mix together strained chicken, cilantro, jalapenos and 2 cups of cheese.

Preheat oven to 350 degrees Fahrenheit.

Spread 1 cup strained enchilada sauce in bottom of a 9 x 13 inch glass baking dish.

If using corn tortillas, heat each tortilla in the microwave for a few seconds to soften before filling.

Fill tortilla with 1/3 cup filling and roll tightly.

Place filled tortilla, seam side down, in prepared baking dish.

Repeat with remaining tortillas.

Pour 1 cup sauce over the filled tortillas.

Sprinkle remaining cheese over the top.

Cover dish with foil and bake for 25 minutes until heated through and cheese has melted. Garnish with more fresh cilantro.