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Ingredients

• 3 cups shredded cooked chicken (1 1/2 pounds)
• 12 ounces sharp cheddar cheese, shredded (3 cups)
• 1 1/2 cup enchilada sauce (canned or homemade--recipe below)
• 1 to 2 (4-ounce) cans chopped green chiles, drained
• 1/2 cup minced fresh cilantro
• Salt and pepper
• 12 (6-inch) corn tortillas
• Lime wedges, sour cream, diced avocado, and shredded lettuce for serving, optional (I would not eat any of these things with enchiladas!)
• 1 tablespoon vegetable oil
• 1 onion, minced
• 1/2 teaspoon salt
• 3 tablespoons chili powder
• 3 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons sugar
• 2 (8-ounce) cans tomato sauce
• 1/2 cup water

Description

Serious Eats