Chicken Enchiladas with Red Chile Sauce (ATK)

By hmp13

If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.

Ingredients

• Sauce and Filling
• 1 1/2 tablespoons vegetable oil or corn oil
• 1 medium onion, chopped fine (about 1 cup)
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 3 tablespoons chili powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon table salt
• 2 teaspoons granulated sugar
• 12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
• 2 cans tomato sauce (8 ounces each)
• 1/2 cup chopped fresh cilantro leaves
• 1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup)
• 8 ounces sharp cheddar cheese , grated (2 cups)
• Tortillas and Toppings
• 10 corn tortillas (six-inch)
• Vegetable cooking spray
• 3 ounces grated sharp cheddar cheese (3/4 cup)
• 3/4 cup sour cream
• 1 avocado , diced medium
• 5 leaves romaine lettuce washed, dried, and shredded
• 2 limes , quartered

Preparation

Step 1

FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.

Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.

TO ASSEMBLE: Follow illustrations below to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.