Chicken Enchiladas

*These are amazing!*

{chicken enchiladas with red chile sauce}
makes 10 enchiladas

sauce and filling

1 1/2 tablespoons coconut oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon salt
2 teaspoons sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup)-optional
4 ounces sharp cheddar cheese , grated (1 c.)

tortillas and toppings

10 corn tortillas (6-inch)
coconut oil
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce washed, dried, and shredded


FOR THE SAUCE AND FILLING:

1. Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 1/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.

2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.

TO ASSEMBLE:

1. Smear bottom of 13x9-inch baking dish with ¾ cup of sauce. Using a pastry brush, paint both sides of each tortilla with coconut oil. Place tortillas on 2 baking sheets and bake until soft, about 4 minutes. Place warm tortillas on countertop. Increase oven temperature to 400 degrees. Place ¼ cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining sauce over enchilada. Use back of spoon to coat each tortilla. Sprinkle ¾ cup of cheese down center of enchilada. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado and lettuce.