CHICKEN ENCHILADAS

Servings: 4-6 Cooking time: 4 to 5 hours on low Slow cooker size: 4 to 7 quarts

Ingredients

1 onion, chopped fine 1⁄4 cup vegetable oil 3 tablespoons chili powder 3 garlic cloves, minced 2 teaspoons ground coriander 2 teaspoons ground cumin 1 (15-ounce) can tomato sauce 2 teaspoons sugar 1 pound boneless, skinless chicken thighs, trimmed Salt and pepper 8 ounces Monterey Jack cheese, shredded (2 cups) 1⁄2 cup minced fresh cilantro 1⁄4 cup jarred jalapenos, chopped 1 tablespoon lime juice 12 (6-inch) corn tortillas

Instructions

Microwave onion, 2 tablespoons oil, chili powder, garlic, coriander, and cumin in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in tomato sauce and sugar. Season chicken with pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks. Combine chicken, 3⁄4 cup sauce, 1 1⁄2 cups Monterey Jack, cilantro, jalapenos, and lime juice in bowl. Season with salt and pepper to taste. Adjust oven rack to middle position and heat oven to 450 F. Spread 3⁄4 cup sauce over bottom of 13-by9-inch baking dish. Brush both sides of tortillas with remaining 2 tablespoons oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute. Working with 1 warm tortilla at a time, spread 1⁄3 cup chicken filling across center of tortilla. Roll tortilla tightly around filling and place seam side down in baking dish; arrange enchiladas in 2 columns across width of dish. Pour remaining sauce over enchiladas to cover completely and sprinkle with remaining 1⁄2 cup Monterey Jack. Cover dish tightly with greased aluminum foil. Bake until enchiladas are heated through and cheese is melted, 15 to 20 minutes. Let cool for 5 minutes before serving. Nutrition information per serving: 460 calories; 227 calories from fat; 25 g fat (9 g saturated; 0 g trans fats); 105 mg cholesterol; 1014 mg sodium; 30 g carbohydrate; 5 g fiber; 5 g sugar; 28 g protein.