Cheesy Chicken Enchiladas

Preheat your oven to 375F to bake the chicken. Put the first three ingredients together in a small bowl, along with a tablespoon or two of olive oil. The goal is to make the spices into a paste. Rub the paste into the chicken breasts on both sides. When the oven is ready, put the chicken breasts in on a foil-covered cookie sheet for 20 minutes.

While the chicken is baking, cut up your tomatoes and onions. Don’t concern yourself too much with the size of the pieces. All of this will be going into the food processor eventually. Put the mixture into a large saucepan and heat it over medium heat on the stove. Add garlic cloves. Add a little olive oil and saute the mixture until the onions are translucent. Transfer this mixture into the food processor, and pulse until you have a thick, rich tomato-based sauce.

When the chicken is done, remove it from the oven and allow it to rest for a few moments before cutting it into bite-sized pieces and combining it with the tomato sauce mixture.

Spray a 9×13 pan with cooking spray. Grab a tortilla and put in a few spoonfuls of the chicken and sauce mixture. Keep in mind that you will need to be able to roll up the tortilla, and stuff the enchilada accordingly. So don’t fill it too full. You can sprinkle in some cheese at this point if you like, but it’s optional. Roll up the tortilla and place it folded-side down in the pan. Repeat this process until you have filled the pan with enchiladas. You should be able to fit around 8 of them in the pan.

Finally, combine your sour cream and green chilies (do NOT drain the chilies before using) in a small sauce pot and heat it over medium heat. When the mixture is combined and slightly warm, pour it over the enchiladas. Sprinkle the shredded cheese on top (use as much as your heart desires), and then cover the pan with foil. Bake in the oven for 15 minutes before removing the foil. Bake uncovered for the last five minutes.