Chicken Enchiladas

1 large flour tortillas Tomato Sauce 1 tbsp vegetable oil 1 onion minced 2 cloves garlic minced 2 tbsp chili powder 1 tsp ground coriander 1 tsp dried oregano 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp pepper 1 can ground tomatoes (28 oz/796 ml) Chicken Filling 2 lbs chicken 1 tbsp vegetable oil 1 red pepper seeded and sliced 1 jalapeno pepper minced 1/4 tsp salt 1/4 tsp pepper 2 cups monterey jack cheese 1/4 cup chopped fresh coriander

Tomato Sauce: In large saucepan, heat oil; fry onion, garlic, chili powder, coriander, oregano, cumin, salt and pepper, stirring occassionally until softened, about 5 minutes. Add tomatoes and bring to boil; reduce heat and simmer about 20 min , until spoon scraped across bottom of pan leaves gap that fill sin slowly. Chicken Filling: Trim fat from chicken; cut crosswiseinto 1/4" thick slices. IN large skillet, heat oil over medium high heat; brown chicken, in batches. Put in bowl. Drain fat from pan. Add pepper and jalapeno peppers, salt and pepper; cook over medium high heat, stirring until tender crisp, 3 min. Add to chicken; let cool. Stir in one cup of the cheese and 2 tbsps of the coriander. Spread 1 cup of the tomato sauce in 13x9" glass baking dish. Spoon heaping 1/2 cup of the filling down centre of each tortilla; rollup tightly and place, seam side down, in baking dish. Spoon remaining tomato sauce over enchiladas. Cover with foil; bake in 375 oven for 30 min. Sprinkle with remaining cheese; bake uncovered until tip of knife inserted in centre of enchiladas for 5 seconds comes out hot, about 10 minutes. Sprinkle with remaining coriander.

Quick and easy to make and freeze well. I have also made them using the ready cooked chicken from the store to save time and to use up left over chicken. I think you could add any vegetables that you want to them just to change them up.