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1
Heat the oven to 400u00b0F with a rack in the middle position. Combine the chicken, 2 cups of the cheese, 1/2 cup of the enchilada sauce, the chiles, and cilantro. Season with salt and pepper to taste.
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2
Stack the tortillas on a plate, cover with plastic wrap, and microwave until warm and pliable, 40-60 seconds.
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3
Lightly coat a 9x13 inch baking dish with vegetable oil spray (or just vegetable oil). Spread 1/3 cup filling evenly down the center of each tortilla. Tightly roll the tortilla around the filling and lay seam-side down in the baking dish. You might have to lay a few on top of the others or sideways for everything to fit; it's ok.
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4
Lightly spray the enchiladas with vegetable oil spray (you can skip this step if you don't have vegetable oil spray; it's meant to keep the tortillas intact during baking, but this is not crucial). Pour the remaining 1 cup of enchilada sauce all over the enchiladas so that they are thoroughly coated. Sprinkle the remaining 1 cup cheese over all. Cover the dish with foil and bake until the enchiladas are heated through, 20-25 minutes.
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5
Remove the foil and bake until the cheddar browns, about 5 minutes more.
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6
makes about 2 1/2 cups. Adapted from The America's Test Kitchen Family Cookbook
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7
Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
