Orange Chicken Recipe

  | By Bobby In Recipes |

Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Cooking Instructions:

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions

Mongolian Beef Recipe

By Bobby In Recipes |

Ingredients:
1 lb flank steak
¼ cup cornstarch
2 teaspoons vegetable oil
½ teaspoon ginger (minced)
1 tablespoon garlic (minced)
½ cup soy sauce
1/2 cup water
½ cup brown sugar
2 tablespoons rice wine
½ teaspoon red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)

Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn’t come from Mongolian cuisine at all but is rather another Chinese-American dish. Mongolian beef consists of sliced fried strips of steak coated with a sweet and spicy sauce. I actually deep fried the steak strips and then added them to the wok, but this recipe calls for frying the steak in a wok first. I found this dish to have very good flavor and just the right amount of sweetness and spice for my liking. Mongolian beef is one of the more popular Chinese-American beef dishes in the United States. Serve with white rice and broccoli florets. Enjoy.


Cooking Instructions:

Step 1: To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.
Step 2: Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
Step 3: Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer). 

Step 4: Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.
(Makes 2 Servings)

Honey Lime Chicken (inspired by Sunset Magazine)

Serves 4-6

Marinade:

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes

2 Tablespoons honey

1/2 teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you)

In a large zip top plastic bag combine all of the ingredients except the chicken. Seal bag completely and mix well. Add chicken to bag, turn to coat and reseal. Place in refrigerator overnight.

Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear.  If you're using fairly thin chicken breasts, cut time down.

Crockpot Honey Sesame Chicken

Yield: 4 servings

Ingredients:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

Instructions:

1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Pesto Stuffed Shells

INGREDIENTS		COST
12 oz.	jumbo shell pasta	$1.24
15 oz.	part skim ricotta	$1.83
4 oz. (1 cup)	shredded mozzarella	$0.98
1/2 cup	basil pesto	$1.96
1 large	egg	$0.15
2 cups	fresh spinach (optional)	$0.33
1 Tbsp	cooking oil	$0.04
3 cups (1 jar)	pasta sauce	$1.98
TOTAL		$8.51

Total Recipe cost: $8.51
Servings Per Recipe: 7 (three shells each)
Cost per serving: $1.42
Prep time: 10 min. Cook time: 45 min. Total: 55 min.
Beth M

 
STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked). Roughly chop the spinach and stir it into the cheese mixture. Refrigerate the filling until you are ready to use it.

STEP 2: Cook the pasta according to the directions on the box (boil for 12 min.). add 1 Tbsp of cooking oil to the boiling water to keep the shells from sticking to each and the pot. You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.

STEP 3: Preheat the oven to 350 degrees. The shells roll up tight (see photo below) when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.

STEP 4: Spread one cup of pasta sauce in the bottom of a glass baking dish. I used a 9.5x14 inch dish because that was all that I had available at the time but it was too big for 22 shells. You want to pack them in tightly in a single layer. If you space them too far apart, they will dry out during the cooking process. Place all of the shells in the baking dish as close together as possible and pour the remaining 2 cups of sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.

General Tso’s Chicken

Serves 4 as part of a multi-course meal, 2 to 3 as a main entree


1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
1 1/2 cups cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
2 cloves garlic, minced
1 teaspoon white sesame seeds, for garnish
Scallions, green parts thinly sliced, for garnish

Marinade:
1 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 egg whites

Sauce:
1/4 cup chicken stock, or substitute water
1 1/2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon hoisin sauce
1 teaspoon chili paste
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon cornstarch

1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.

2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.

3. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.

5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.

6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.

7. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

White Cheddar Chicken Pasta

For the chicken:
1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
1 tsp dry mustard
1 T fresh thyme
1/2 tsp salt
1/2 tsp pepper
1 T olive oil

Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

For the pasta:
1 pound rotini or other short cut pasta
2 T butter
2 T flour
2 cloves garlic, minced
1 small onion, finely diced
1/4 cup dry white wine
1 T Dijon mustard
8 oz sharp white cheddar cheese, grated
2 cups milk (I used skim milk but mixed in about 2 T heavy cream)
1 T fresh thyme
1 T fresh oregano
Crushed red pepper flakes to taste
Parmesan cheese to taste

Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Cheesecake Stuffed Strawberries

from Nutmeg Nanny
Print this post
Ingredients:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Roasted Garlic Pizza

1 packet yeast (2 1/4 teaspoons)
1 cup warm water
2 1/2 cups flour
1 teaspoon honey
1 teaspoon salt
2 tablespoons olive oil
cornmeal

Preheat oven to 400F. In a large bowl, combine the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey and olive oil; stir to combine using first a wooden spoon then your hands. Let dough rest for 10 minutes.

Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Top with your toppings and bake for approximately half an hour or until crust is golden, toppings are heated through and cheese is bubbly.

Roasted Garlic Pizza

1 recipe Easiest Pizza Dough In The World
1 head garlic
olive oil
salt & pepper
shredded mozzarella cheese
oregano

Preheat oven to 400F.

Keeping head of garlic whole, peel away loose papery exterior. Cut just the top off the whole head of garlic and discard. Place garlic on aluminum foil and drizzle with olive oil, then sprinkle with salt and pepper. Take up ends of foil to form a package around the garlic and roast in preheated oven for 20-30 minutes. Allow to cool slightly.

Once garlic is cool enough to handle, unwrap from foil and place on cutting board (not wood, preferably). Using the non cutting edge of a knife, start at the un cut end of the garlic and press and squeeze the softened garlic from the head. Trim any tough tops and using the same knife, smear each clove against the board. The cloves will easily become a paste - roasting the garlic sweetens and softens it beautifully.

Gather up the garlic paste and using a spatula, spread over the pizza dough. Top with shredded mozzarella and oregano. Bake according to pizza dough instructions above. Let cool just slightly before slicing and serving.

Honey Sesame Chicken

by Shelby Law Ruttan April-15-2010

Bites of deep fried chicken pieces coated with a honey sesame glaze.

Ingredients

 

• 12 oz   chicken breast, cut into bite sized pieces
  
• 1 tbsp light soy sauce
• 1 tbsp cooking wine
• 1/2 tbsp sesame oil
• 1 tsp sugar
• 2 tbsp flour
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp pepper
• Sauce:
• 1 tbsp sweet chili sauce
• 2 tbsp tomato ketchup
  
• 1-2 tbsp honey
• 1 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1/4 cup water
• 1 tbsp toasted sesame seeds

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Instructions

Marinate chicken in soy sauce, wine, sesame oil and sugar for about an hour.  Mix flour and cornstarch and place in a large ziploc bag.  Drain chicken and add to flour mixture.  Shake gently to coat.  Fry in hot oil (350 degrees) until golden brown.  Drain on paper towels.To make sauce, mix chili sauce, ketchup, honey, oyster sauce, soy, sauce and water in a medium sauce pan.  Bring to a boil then simmer until sauce begins to thicken.  Toss sauce with chicken pieces, sprinkle with sesame seeds and serve.

Details

Prep time: 1 hour 10 mins Cook time: 15 mins Total time: 1 hour 25 mins Yield: 4 Servings

Garlicky Baked Fries

Adapted from: Lottie + Doof
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper

1. Preheat oven to 225°C/440° F.
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
7. Serve with ketchup, mayo or sour cream.

Easy Barbecued Ribs

Adapted from America's Test Kitchen Slow Cooker Revolution

1.5 tbsp sweet paprika (3tbsp) (Edited Feb '12 to say I've also used mild smoked paprika with fantastic results)

1 tbsp light brown sugar, lightly packed (2 tbsp)

1/8 tsp cayenne pepper (1/4 tsp)

S&P to taste (about 1 tsp each is what I used)

2 lbs pork (baby) back ribs (6 lbs) - leave the membrane on the ribs to help hold them together

1 cup barbecue sauce (3 cups)

Vegetable oil spray. 

In a small bowl, mix together paprika, brown sugar, cayenne and S&P.  Rub this mixture all over both sides of your ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.  Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low (I did 7 hours and they were perfect).  

Now comes the only stove/oven work involved, we need to reduce the sauce and then brown the ribs under the broiler.  These steps are what turn the ordinary into the extraordinary, so don't you dare skip them even if your ribs already look pretty good.  Once the initial slow cooking is done, very carefully (as they are tennnnderrrrr) remove the ribs to a baking pan which you have lined with foil and put a rack on (like in my photo collage), bone side up.  Set to the side.  Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan.  Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes.  Put your oven's broiler on to heat up and make sure that there is an oven rack about 10 inches below the broiler element.  When the broiler is preheated, brush the ribs with sauce and broil for 3 or 4 minutes.  Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes, taking them out once or twice to baste with more sauce.  Serve any remaining sauce on the side with the ribs.

Ratatouille's Ratatouille

• This recipe is vegetarian
• This recipe is gluten-free

• Produce
• Longish red bell pepper (1)
• Onion (1/2)
• Thyme, fresh (3 sprigs)
• Tomato puree (1 cup)
• Yellow squash, smallish (1)
• Zucchini, smallish (1)

• Cooking & Baking
• Garlic cloves (2)
• Olive oil (2 tablespoons)
• Salt and pepper (1)

• Dairy
• Goat cheese, soft (3 tablespoons)
•  

Cinnamon Pull Apart Bread

Adapted from Joy the B aker:
Ingredients for two 9x5x3-inch bread loafs:
For the dough:
5½ cups + 4 tablespoons all-purpose flour
½ cup sugar
4½ teaspoons active dry yeast
1 teaspoon salt
1 stick (4 oz./100 grams) butter
⅔ cup whole milk
½ cup water
2 teaspoons pure vanilla extract
4 large eggs, at room temperature, beaten
For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
½ stick (2 oz./50 grams) butter, melted

Preparation:

1. In a large bowl, whisk together four cups of flour, sugar, yeast and salt. Set aside.
2. In a small saucepan, melt together the butter and milk on medium heat until the butter is just melted. Remove from heat and add the water and vanilla extract. Let mixture cool for 2 minutes.
3. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and continue to stir until the eggs are incorporated into the batter. The batter will be quite sticky at this point.
4. Add the remaining cup and a half of flour and continue to mix with a spatula for an additional 2 minutes, until ingredients are well combined. The dough will still be a little sticky.
5. Place the dough is a large, greased bowl and cover with plastic wrap. Allow to rise, until doubled in size, for about 1 hour.
6. Once the dough has risen, punch the dough and knead the remaining four tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. Meanwhile, mix together the sugar, cinnamon and nutmeg for the filling. Butter the bread loafs.
7. Cut the dough into two equal pieces, and place one piece back into a bowl and cover with the towel. Working on a lightly floured surface, roll out one piece of dough to 12 inches x20 inches (30 x 50 cm.).
8. Use a brush to generously spread melted butter across the dough. Sprinkle with cinnamon and sugar mixture. Cut the dough vertically into six equal strips. Stack the strips one on top of another and slice the stack into six equal slices. You should have six stacks of six squares.
9. Place the squares into the prepared bread loafs, so that they are standing up. Repeat with the second piece of dough.
10. Preheat oven to 350ºF. (180ºC). Cover both loaf pans with a kitchen towel and allow to rise for 30-45 minutes, until doubled in size.
11. Bake for 30-35 minutes, until the top is very golden brown. The center will be a bit soft. Allow to cool for 20 minutes before serving.

Frozen Banana Bites

• 2 large bananas
• 1/4 to 1/3 cup vegan chocolate chips
• 1/4 to 1/3 cup natural peanut butter
• Unsweetened coconut flakes

1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
6. You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.

Crockpot Chicken Tacos

Recipe from Tasty Kitchen
Serves: ~12 people

1 envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman's Own is my favorite)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

2 cups of the shredded chicken
One 32oz box of chicken broth
One can corn(drain)
2 handfulls chopped cilantro
One squeezed lime
One can diced tomatoes (reg size)
One can diced tomatoes w/ chiles (if you can't find the can get another can of diced tomatoes and a can of diced chiles)
1/2 large yellow onion
One can black beans
2-3 table spoons of tomato paste
2 teaspoons of cumin
2 teaspoons of chile powder
2 teaspoons of garlic powder

Dump everything in a pot and simmer for ~30 minutes. Garnish with cheese and crispy tortilla strips!

Chicken Enchiladas with Red Chile Sauce

adapted from Tide and Thyme, orginally from America's Test Kitchen

• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medim cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large beefsteak tomato, seeded and chopped
• 1 pound boneless, skinless chicken breasts (2 large breasts)
• 1 cup extra sharp white cheddar, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• cooking spray
• salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.