Goodbye, Gerber!

Top: Lucas refuses to eat any more Gerber lasagna.
Bottom: Lucas loves baby pancakes (recipe here).

But since few of you are in the mood for mushy baby pancakes, here is a yummy worth-the-time chicken enchilada recipe. (Don't even think about it, Gerber.)

Chicken Enchiladas (America’s Test Kitchen)

If you prefer, Monterey Jack can be used instead of cheddar. For a mellower flavor and creamier texture, try substituting an equal amount of farmer's cheese.
10 enchiladas serves 4 or 5

Sauce and filling:
1 1/2 Tbsp veg or corn oil
1 med. onion chopped fine
3 med garlic cloves minced or through a press
3 Tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp salt
2 tsp sugar
12 oz boneless skinless chicken thighs, trimmed and cut into 1/4 in wide strips
2 8 oz cans tomato sauce
1/2 cup chopped fresh cilantro
1 can (4 oz) pickled jalapenos, drained and chopped
8 oz grated cheddar

10-12 corn tortillas

Heat oil, add onion and cook until softened and beginning to brown. Add garlic, chili powder, coriander, cumin, salt and sugar. Cook, stirring constantly until fragrant, about 30 sec. Add chicken and cook, stirring constantly until coated with spices. Add tomato sauce and 1/4 cup water. Simmer, uncovered, stirring occasionally until chicken is cooked and flavors melded, about 8 minutes. Pour mixture through a medium mesh strainer into med. bowl, pressing to extract as much sauce as possible. Set sauce aside. Transfer chicken to a plate and freeze for about 10 minutes until cool, then combine with cilantro, jalapenos and cheese in medium bowl.

Assembly:

Preheat oven to 300 deg.

Smear entire bottom of 13 x 9 baking dish with 3/4 cup sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray, warm in oven until soft and pliable, about 4 min. Increase oven to 400 deg. Place 1/3 cup filling down the center of each tortilla. Roll tightly and place in pan seam side down. Pour remaining sauce over the top of the enchiladas and spread to coat each tortilla. Sprinkle with 1/4 cup cheese down the center. Cover with foil and bake on lower/middle rack until heated through and cheese is melted, about 20-25 minutes. Uncover and serve immediately.