Chicken Enchiladas with Red Chile Sauce

By lorik

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 ouncessharp 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
• Variation from Saveur:
• 3 oz. dried guajillo chiles
• 8 cloves garlic, peeled
• 6 plum tomatoes, cored
• 2 serrano chiles, stemmed
• 1 ⁄2 large white onion, cut into 1⁄2" slices, plus 1 medium white onion, minced
• 1 cup plus 1 tbsp. canola oil
• 2 cups chicken stock
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 ⁄4 tsp. freshly ground black pepper
• 1 ⁄4 stale bolillo (see Mexico's Daily Breads) or 1 slice white sandwich bread, toasted and crumbled
• 1 ⁄4 cup finely chopped piloncillo or packed light brown sugar
• 2 tbsp. fresh lime juice
• 18 (6-inch) corn tortillas
• 1 1⁄2 cups shredded cooked chicken
• 3 ⁄4 cup crumbled Cotija, plus more to garnish
• Sliced white onion rings and cilantro leaves, to garnish
• Kosher salt, to taste

Details

Servings 10
Adapted from cookscountry.com

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.


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


3. TO ASSEMBLE: Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes. Increase oven temperature to 400. 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.


TO MAKE AHEAD: The sauce and filling can be prepared (step 1) up to 2 days ahead and refrigerated in an airtight container; however, the enchiladas should be assembled shortly before baking.

Variation:
1. Heat a 12" skillet over high heat, and add chiles. Cook, turning once, until lightly toasted, about 2 minutes. Transfer to a bowl and cover with 3 cups boiling water; let sit until soft, about 20 minutes. Drain chiles, reserving soaking liquid, and remove stems and seeds. Transfer chiles to a blender along with 1 1⁄2 cups soaking liquid; purée until smooth, and set chile purée aside.

2 Return skillet to high heat, and add garlic, tomatoes, chiles, and large onion slices. Cook, turning as needed, until vegetables are lightly charred all over, about 8 minutes for the garlic, 14 minutes for the tomatoes, chiles, and onion slices. Transfer vegetables to a bowl, and let cool. Return skillet to high heat, and add 1 tbsp. oil; add chile purée, and fry, stirring constantly, until thickened to a paste, about 12 minutes. Return paste to blender along with vegetables, stock, oregano, thyme, pepper, and bread; purée until smooth, at least 2 minutes. Pour through a fine strainer into skillet, and return skillet to medium-high heat; bring to a boil, and then reduce heat to medium-low, and cook until slightly reduced, about 6 minutes. Stir in sugar and juice, season with salt, and keep enchilada sauce warm in skillet.

3 Heat remaining oil in a 12" skillet over medium-high heat. Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Transfer tortillas to skillet with enchilada sauce, and toss to coat in sauce, then place on a work surface. Divide chicken, cheese, and minced onion among tortillas, and roll each tortilla around chicken to form tight rolls. To serve, transfer enchiladas to a large serving platter, and sprinkle with more cheese, onion rings, and cilantro.