EASY CHICKEN ENCHILADAS

These in no way compare to my other enchilada recipe but are much quicker to throw together and are a good way to use leftover cooked chicken.

1 1/2 - 2 cups shredded or cubed cooked chicken
1 1/2 - 2 cups shredded cheese (I like cheddar for red enchiladas and Monterey Jack for green)
Enchilada sauce, red (see below) or green (Storebought works; homemade is best)
Corn or flour tortillas

Preheat oven to 350 degrees. If using corn tortillas, soften them in the microwave by cooking them for 30 seconds to 1 minute so they are easier to roll. Put just enough enchilada sauce on the bottom of your baking dish to barely cover it, usually about 1/4 to 1/3 cup for a 9 x 13 glass baking dish.

In a large bowl combine the chicken, cheese, and just enough enchilada sauce to moisten the mixture and bind it together. To assemble the enchiladas, put desired amount of filling down the middle of the tortilla and roll up to close. Place seam side down in the baking dish and repeat until filling is gone. Cover the rolled tortillas with more sauce and grated cheese and bake for 20-30 minutes, or until bubbly.

Homemade Red Enchilada Sauce

½ T. vegetable oil (or reasonable substitute)

1 small onion, chopped fine (1/2 cup)

2 medium garlic cloves, minced

3 T. chili powder

2 tsp. ground coriander

2 tsp. ground cumin

½ tsp. salt

2 tsp. sugar

2 - 8 oz. cans tomato sauce

¾ cup water

Heat oil in a medium saucepan over medium-high heat until shimmering but not smoking.  Add onion until brown, approximately five minutes.  Add garlic, chili powder, coriander, cumin, salt, and sugar and cook until fragrant, approximately 30 seconds. Add tomato sauce and water and bring to a simmer.  Reduce heat to medium-low and cook uncovered until sauce has thickened slightly, about 8 minutes.