Cheesy Chicken Enchiladas - cumin

Method

• 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.
• Dont 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 9x13 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 dont fill it too full.
• You can sprinkle in some cheese at this point if you like, but its 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.