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Shredded Chicken Enchiladas with Cilantro and Red Onion

Serves 6
3 Large Chicken Breasts, cut into 1 inch cubes
Serrano Chili, trimmed and sliced
1 small Onion, trimmed and quartered
1 large Tomato, trimmed and quartered
1 T Salt, Kosher
½ c Cilantro, roughly chopped
1 t Cumin, ground
½ t Coriander, ground
12 Corn Tortillas, toasted in a dry pan
2 c Enchilada Sauce
1/2 c Red Onion, thinly sliced
¼ c CIlantro, julienne
Preheat oven to 375 degrees.
Place chicken, serrano, onion, tomato and salt in a medium sauce pan. Add just enough water to cover the ingredients. Bring up to a simmer and cook for about 20 minutes or until everything is very soft and tender. Strain off and reserve excess liquid. Add the cilantro, cumin and coriander to the pan and mash with a large fork or potato masher to roughly combine. Add the reserved cooking liquid back to the shredded chicken a little at a time to make it moist but not drenched. Taste and adjust salt as needed. 
Lay out the toasted tortillas in a single layer and spoon the chicken mixture in a line down the center of the tortillas. Carefully roll the chicken topped tortillas into a tube and place in a baking dish seam side down. Place all of the tortillas parallel to one another in a single layer until the bottom of the pan is covered. 
Evenly ladle the enchilada sauce over the top and place in the oven. Roast for about 20 minutes or until the sauce is bubbly and slightly browned. 
Remove from the oven and garnish with red onion and cilantro.