Slow-Cooker Chicken Enchiladas | America's Test Kitchen

Ingredients

• 1 onion , chopped fine
• 1/4 cup vegetable oil
• 3 tablespoons chili powder
• 3 garlic cloves , minced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 (15-ounce) can tomato sauce
• 2 teaspoons sugar
• 1 pound boneless, skinless chicken thighs , trimmed
• Salt and pepper
• 8 ounces Monterey Jack cheese , shredded (2 cups)
• 1/2 cup minced fresh cilantro
• 1/4 cup jarred jalapeños , chopped
• 1 tablespoon lime juice
• 12 (6-inch) corn tortillas