The taste of chicken enchiladas without all the work. From "Mexican Kosher Cooking".
8 chicken thighs
2 Tbsp olive oil
1 onion, chopped fine
6 cloves fresh garlic, chopped
2 (15 oz) cans of tomato sauce
1 tsp slat
1 Tbsp cumin
2 tsp dried oregano
½-2 tsp bottled diced jalapeno peppers (optional)
In a small saucepan over a medium-high heat, heat 2 tablespoons olive oil. Add onions and saute for 2-3 minutes or unitl translucent. Add garlic and saute for another 30 seconds to a minute.
Add tomato sauce, salt, cumin, oregano, and jalapenos. Stir and heat thoroughly.
Heat oven to 350F. Place chicken in a baking dish, bone side up. Pour desired amount of enchalida sauce over the chicken and bake for 1-11/4 hour. Halfway through baking the chicken, turn the chicken so the skin is side up and baste it.
Check chicken for doneness by piercing it with a fork to make sure the juices run clar, or cut next to the bone to make sure the pink coloring is gone. Serve over mexican rice (recipe #)