Chicken Enchiladas Recipe

Prepare the sauce: Heat oil in a saucepan over medium heat, sauté onions, garlic, and all the dried herbs & spices. Add the tomato paste and continue to sauté for 1-2 minutes. Add the tomato sauce and allow to simmer for 5 minutes, mix well. Add the sugar, bouillon cube and season to taste with salt and pepper. Set aside.

Heat oil over medium high heat, sauté onions, garlic, and spices. Add chicken cubes and sili and cook for 3-4 minutes. Add tomato sauce, mix well and season to taste with salt and pepper. Set aside.

Prepare a rectangular baking pan, pour a few tablespoons of sauce on the bottom of the pan. Preheat oven to 350°F. Lightly brush both sides of each tortilla with the sauce.

Divide the filling into four portions. Place a portion of chicken filling at the center of each tortilla then roll and place each tortilla on the baking pan, seam side down. Pour the rest of the sauce over the tortillas. Sprinkle tomatoes and grated cheese on top.

Bake, uncovered, for 10-15 minutes or until cheese is melted and slightly brown on top. Garnish with chopped cilantro.