themethod

 Method Chicken Filling:

(If you are using leftover chicken skip to step 5) 

1. Pre-heat oven to 375 degrees F.
2. Pat the chicken dry. Drizzle with olive oil and season with salt and pepper.
3. Place on baking dish and bake for 40-50 minutes (internal temp of 165F).
4. Allow the chicken to cool enough to handle.
5. Using a fork, shred the chicken meat off of the bone into a clean bowl
6.  On medium heat in a pan gently sauté diced onion, jalapeno and garlic in vegetable oil until soft (Reserve half for sauce)
7. To the pan add shredded chicken, all the spices and taco sauce and mix well and season with salt and pepper
8. Remove from heat (this recipe can be done before hand; covered it will last in the fridge for up to 5 days or in the freezer for three months.)

Method Enchilada Sauce:

1. Add reserved onion, garlic, and jalapeno to a small pot on medium heat.
2. Add tomato paste, crushed tomatoes and taco sauce, bring to a simmer
3. Add all spices and season with salt and pepper.
4. Cook on low for 5 min occasionally stirring.
5. Remove from heat.

Method Enchiladas:

1. Pre-heat oven to 375 degrees F.
2. Cover the bottom of an oven proof baking dish with a thin layer of the Enchilada sauce
3. Fill each of the flour tortillas with a few tablespoons of the Chicken filling, enough to comfortably roll them from end to end.
4. Place each filled tortilla in the sauced dish, repeat until the dish is tightly packed with one layer of Enchiladas
5. Cover the enchiladas with the remaining sauce.
6. Cover with the grated cheese.  (You can cover and freeze the enchiladas at this point and bake from frozen at a later date)
7. Bake until cheese is bubbly and crispy around the edges. Roughly 15-20 minutes.
8. Remove enchiladas from oven and drizzle on sour cream, chopped tomatoes and the fresh cilantro.