Chicken Enchiladas

• 1-1/4 lbs boneless, skinless chicken thighs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 cloves garlic, very finely chopped
• 2 teaspoons chili powder (or more to taste)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons Tabasco Chipotle Pepper Sauce (optional)
• 2 cups tomato sauce
• 3/4 to 1 cup finely shredded cheese (Monterey Jack or a Mexican blend)
• 1/2 cup fresh cilantro, chopped
• Eight 6-inch corn tortillas

1. Preheat the oven to 375 u0b0F and coat an oblong baking dish with nonstick spray.
2. Trim any excess fat from the chicken thighs and season both sides with salt and freshly ground black pepper.
3. Heat the olive oil in a large pan over medium-high heat. Add the chicken in a single layer and brown, 2 to 3 minutes per side. Transfer to a plate and set aside.
4. Reduce the heat to medium and add the onion and jalapeno. Saute until the onion is soft and translucent, 2 minutes. Add the garlic and continue cooking for another minute.
5. Add the chili powder, cumin and coriander, combine well and saute for an additional minute for the spices to release their fragrance. Stir in the Tabasco Chipotle and the tomato sauce. Cook for about 1 minute, then add salt and pepper to taste and more chili powder and chipotle sauce if desired.
6. Reduce the heat to medium-low and return the chicken to the pan. Cover and simmer for 20 to 25 minutes, or until the chicken is fork-tender.
7. Allow the majority of sauce on chicken to drip back into the pan, then transfer the thighs to a cutting board and cut/shred them into small pieces.
8. Spread about 2 tablespoons of the sauce in the bottom of the prepared baking dish.
9. Place a portion of chicken in a line down the center of each tortilla, top with about 1 tablespoon of cheese and a sprinkling of cilantro. Roll and place seam side down in the baking dish and repeat with the remaining tortillas and chicken. Reserve about 1/4 cup of cheese.
10. Cover the tortillas evenly with the remaining sauce and sprinkle with the reserved cheese. Bake, uncovered for 20 minutes, or until the cheese inside the enchiladas is melted and creamy.

chicken, salt, olive oil, onion, pepper, garlic, chili powder, ground cumin, ground coriander, pepper sauce, tomato sauce, shredded cheese, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-52312221 (may not work)