Enchiladas

I make these Enchiladas all the time and they are really good. I made them healthier by hiding some chard or spinach.

Enchiladas

2 tablespoons olive oil
1 onion, chopped fine

3 cloves garlic, minced

1 tablespoon chili powder (makes it mild, if you want spicier increase by a tablespoon)

2 teaspoons ground cumin
2 teaspoons ground coriander
12 ounces boneless-skinless chicken thighs or breast, cut into 1/2 inch cubes (about 1 breast or 3 thighs)
½ teaspoon sea salt
2 teaspoons sugar
15 oz can tomato sauce
1 cup chard, tightly packed and then very finely chopped (or 1 cup frozen, chopped spinach)
½ cup cilantro, chopped fine
1 cup grated cheddar cheese, divided
1 jalapeno, chopped fine, optional
10 corn tortillas

Preheat pan over medium heat with the oil. Sauté the onion until brown around the edges and then add the garlic and spices and cook for a minute. Add the chicken stir until spices coat the chicken. Add the tomato sauce and water (1 tomato can full) along with the chard or spinach. Simmer until the chicken is cooked. Strain the sauce through not too fine of a strainer (you want some texture in the sauce).

To the cooled chicken add 1/2 cup cheese, cilantro and jalapenos and mix well. Brush the tortillas with olive oil and bake for 4 minutes on two baking sheets in 300 F oven. Put enough sauce on the bottom of baking dish to just cover. Set the rest of the sauce aside.

Place 1/4 cup filling into each tortilla. Spread the rest of the sauce over the top and sprinkle with ½ cup cheese down the center. Cover with foil and bake at 400 F on lower rack for 20 to 25 minutes.

Serve with diced avocado and sour cream.