Chicken Enchiladas

Ingredients

• 0.3 teaspoon pepper black
• 32 ounce chicken thighs bone-in
• 14.5 ounce canned tomatoes diced canned
• 1 teaspoon chili powder 
• 2 tablespoons cilantro leaves chopped
• 9 6-inch corn tortillas divided ()
• 1 cup less-sodium chicken broth fat-free
• 3  garlic cloves minced
• 2  green onions thinly sliced
• 0.3 teaspoon ground cumin 
• 0.5 teaspoon ground pepper red
• 2 tablespoons olive oil divided
• 2 cups onion chopped
• 0.3 teaspoon salt 
• 1 ounce cheddar cheese shredded
• 0.8 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• baking pan

Directions

1. Preheat oven to 37
2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat.
3. Add chicken to pan; saut 6 minutes on each side.
4. Place skillet in oven; bake at 375 for 10 minutes or until done.
5. Remove chicken from pan; let stand 15 minutes.
6. Remove meat from bones; shred. Discard bones.
7. Place chicken in a medium bowl; stir in cream cheese, 2 tablespoons cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
8. Heat a medium saucepan over medium-high heat.
9. Add remaining 1 tablespoon oil to pan, and swirl to coat.
10. Add onion, and saut for 5 minutes or until tender, stirring occasionally.
11. Add garlic; saut for 30 seconds, stirring constantly.
12. Remove 3 tablespoons onion mixture; add to chicken.
13. Add chili powder, red pepper, and cumin to remaining onion mixture in pan; saut 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil. Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium, and simmer 30 minutes, stirring occasionally.
14. Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender, and process until smooth.
15. Spread 1/2 cup tomato mixture in the bottom of an 11 x 7inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining 8 tortillas according to package directions. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
16. Place seam-side down in prepared dish.
17. Pour remaining tomato mixture over filled tortillas.
18. Sprinkle filled tortillas with cheddar cheese.
19. Bake at 375 for 25 minutes or until bubbly and lightly browned.
20. Sprinkle with green onions.
21. Wine note: These Chicken Enchiladas use thigh meat and spices for big flavor. In this case, using a light-bodied red blend like Goats do Roam Wine Company Red 2008 ($
22. fits perfectly with the fiesta. Jeffery Lindenmuth