Chicken Enchiladas with Red Chili Sauce

Ingredients

• 1 ½ tablespoons vegetable or corn oil
• 1 medium onion, chopped fine (about 1 cup)
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoons)
• 3 tablespoons chili powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• ½ teaspoon salt
• 2 teaspoons sugar
• 12 oz boneless, skinless chicken thighs, trimmed of excess fat and cut into ¼” strips
• 2 cans (8 ounces each) tomato sauce
• ¾ cup water
• ½ cup coarsely chopped fresh cilantro leaves
• 2 oz pickled jalapeños, drained
• 8 oz sharp cheddar cheese, grated (2 cups)