Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be annoying. We wanted a more streamlined recipe for chicken enchiladas_one that used our slow cooker to make the filling and that enabled the enchiladas to be quickly assembled and finished in the oven. First we created a simple but tasteful red chili sauce with onion, garlic, herbs and tomato sauce, then braised chicken thighs directly in the sauce, both of which increased the taste of the sauce and made moist, tasty meat for our enchilada filling.Monterey Jack- cheese filled the rich filling nicely, while canned jalapeno and fresh coriander made the flavors more compact and provided tang and clarity. When it was time for the assembly, we cleaned the tortillas with oil and in the microwave to make them pliable. After experiments with oven temperatures and times, we discovered that baking the assembled enchiladas for 15 minutes in a 450 F oven resulted in perfectly melted cheese and the edges of the tortillas are not dehydrated in the process. Store with sour cream, diced avocado, sliced radish, grated romaine lettuce and lime wedges.CHICKEN ENCHILADASServings: 4-6Cooked: 4 to 5 hours on lowGlower stove: 4 to 7 liters1 onion, finely chopped1 / 4 cup vegetable oil3 tablespoons chilli powder3 garlic cloves, chopped2 teaspoons ground coriander2 teaspoons ground cumin1 (15-ounce) can tomato sauce2 teaspoons sugar1 pound boneless meat, chicken thighs without skin, trimmedSalt and pepper8 ounces Monterey Jack cheese, shredded (2 cups) 1/2 cup chopped fresh coriander1 / 4 cup jarred jalapenos, finely chopped 1 tablespoon lime juice12 (6-inch) corn tortilla & # 39; s microwave, 2 tablespoons oil, chili powder, garlic, coriander and cumin in the bowl, stirring occasionally, until onions are soft, about 5 minutes; transfer to slow cooker. Stir in the tomato sauce and sugar. Season the chicken with pepper and put it in the slow cooker. Cover and cook until the chicken is soft, 4 to 5 hours on low. Transfer the chicken to the cutting board, allow to cool slightly and then shred into bite-sized pieces using 2 forks. Combine chicken, 3/4 cup sauce, 1 1/2 cups of Monterey Jack, coriander, jalapenos and lime juice in a bowl. Season to taste with pepper and salt. Set the oven rack to the middle position and heat the oven to 450 F. Spread 3/4 cup sauce over the bottom of the 13-by-9-inch oven dish. Brush both sides of tortilla's with the remaining 2 tablespoons of oil. Stack tortillas, wrap them in a damp tea towel and place them on the plate; microwave to warm and pliable, about 1 minute. Working with 1 warm tortilla at a time, spread 1/3 cup of chicken stuffing in the middle of the tortilla. Roll the tortilla tightly around the filling and place the seam side down in the baking dish; arrange enchiladas in 2 columns across the width of the dish. Pour the remaining sauce over enchiladas to completely cover and sprinkle with the remaining 1/2 cup of Monterey Jack. Cover the dish well with greased aluminum foil. Bake until enchiladas are heated and cheese is melted, 15 to 20 minutes. Allow to cool for 5 minutes before serving .___ Nutritional information per serving: 460 calories; 227 calories from fat; 25 g of fat (9 g of saturated, 0 g of trans fats); 105 mg of cholesterol; 1014 mg of sodium; 30 g of carbohydrates; 5 g of fiber; 5 g of sugar; 28 g protein .___ Go to https://www.americastestkitchen.com for more recipes, cooking tips and reviews of ingredients and products. Find more recipes like Chicken Enchiladas in "The Complete Slow Cooker." ___ America & # 39; s Test Kitchen has provided this article to The Associated Press.