Delicious Enchiladas

I used to have a go-to enchilada recipe, but once I started dealing with Sam's disagreements with milk (cross your fingers that he'll outgrow this!) I had to ditch the green sauce recipe. I'd been on the lookout for a new recipe and found a definite keeper (luckily Sam seems to tolerate cheese ok) with a red-sauce enchilada recipe. It's no surprise that this recipe came from America's Test Kitchen, one of my favorite sources, but I found it on the Mom Advice blog. I love the homemade enchilada sauce recipe so I can make this recipe anytime because I always have those ingredients on hand. Even better is that it's one of those recipes that seems to improve the next day- hooray for delicious leftovers!

Easy Chicken Enchiladas (Courtesy of "The America's Test Kitchen Cookbook")

3 cups shredded cooked chicken (1.5 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (use provided recipe or 20 ounces in the can)
1-2 (4-ounce) cans chopped green chiles, drained (I've used one can)
1/2 cup minced fresh cilantro (I've made it without when I didn't have it, but really enjoyed it with the cilantro)
12 (6-inch) soft corn tortillas (I have used the fresh flour tortillas from Costco every time I've made it and just cooked them right before stuffing them)

Adjust an oven rack to the middle position and heat the oven to four hundred degrees. Combine the chicken, 2 cups of the cheddar cheese, 1/2 cup of the enchilada sauce, the chiles and cilantro. Season with salt & pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap and microwave on high until warm & pliable (approximately 1 minute). Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13" baking dish lightly coated with vegetable oil spray. Lightly spray the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes. Remove the foil and continue to bake until the cheddar browns, about five minutes longer. Serve, passing the remaining 1 cup of sauce.

Fast Enchilada Sauce

1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder (I use a little less than 1 Tbsp, but adjust to your tastes)
3 garlic cloves,minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water
Pepper

Heat the oil in a 12" skillet over medium heat until shimmering. add the onion and salt and cook until softened, about five minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes. Season with salt & pepper to taste.