1 tbsp. oil
4 cloves garlic, minced
1 sm. onion, chopped
1 tbsp. ground cumin
1 tsp. ground coriander
4 pieces boneless chicken thighs or chicken breast, skinned
1 (10 3/4 oz.) can peeled, whole tomatoes, drained and cut up
1 (7 oz.) can diced green chilies
1 (6 oz.) can V-8 vegetable juice
10 corn tortilla
1 can enchilada sauce
1/2 c. grated cheddar or jack cheese

Heat oil then add garlic and onion. Saute until onion is soft and translucent. Stir in spices. Add chicken and stir to coat with onion and spice mix. Add tomatoes, green chilies and V8 juice and stir to mix. Bring to boil. Cover and reduce heat to simmer for 30 minutes or until chicken is tender and can be broken into pieces with a spoon. Remove lid, simmer another 30 minutes until liquid is reduced in half. Set aside to cool. Dip each corn tortilla in water. Shake off excess water. Place between two sheets of wax paper. Place in microwave for about 20 to 25 seconds to soften. Place 4 tablespoons of chicken filling on each tortilla. Roll, and place seam side down in shallow glass baking dish. Pour canned sauce and grated cheese over enchiladas. Bake or microwave until cheese melts. Serves 5.