Chicken Enchiladas with Red Chili Sauce
Sauce
and Filling
1½
tablespoon vegetable oil
1
medium onion, chopped fine (about 1 cup)
3
medium garlic cloves, minced (about 1 tablespoon)
3
tablespoon chili powder
2
teaspoons ground coriander
2
teaspoons ground cumin
½
teaspoon salt
2
teaspoons sugar
12
ounces boneless, skinless chicken thighs (about 4 thighs) trimmed of excess fat
and cut into ¼-inch-wide strips
2
cans (8 ounces each) tomato sauce
½
cup coarsely chopped fresh cilantro leaves
1
can (4 ounces) pickled jalapenos, drained and chopped (about ¼ cup)
8
ounces sharp cheddar cheese, grated (2 cups)
Tortillas
and Toppings
10
six-inch corn tortillas
Vegetable
oil cooking-spray
3
ounces grated sharp cheddar cheese (H cup)
H
cup sour cream
1
avocado, diced medium
5
romaine lettuce leaves, washed, dried and shredded
2
limes, quartered.
1. Heat oil in medium
saucepan over medium-high until hot and shimmering but not smoking, about 2
minutes.
2. Add onion and cook
stirring occasionally, until softened and beginning to brown, about 5 minutes.
3. Add garlic cloves,
chili powder, coriander, cumin, salt, and sugar, stirring constantly, until
fragrant, about 30 seconds.
4. Add chicken and
cook, stirring constantly, until coated with spices about 30 seconds.
5. Add tomato sauce
and ¾ 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.
6. Pour mixture through
medium-mesh strainer into medium bowl, pressing on chicken and onions to
extract as much sauce as possible; set sauce aside.
7. 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.
To
Assemble
1.
Place
tortillas on two baking sheets. Spray both sides lightly with cooking
spray. Bake in 300º oven until tortillas are soft and pliable, about 4
minutes.
2.
Increase
oven temperature to 400º.
3.
Smear
entire bottom of 13 by 9-inch baking dish with ¾ cup chili sauce.
4.
Place
2 cup filling down center of each tortilla.
5.
Roll
each tortilla tightly and place in baking dish, sis by side, seam-side down.
6.
Cover
baking dish with foil.
7.
Bake
enchiladas on lower-middle rack until heated through and cheese is melted, 20
to 25 minutes.
8.
Uncover
and serve immediately with avocado, sour cream, lettuce, and lime wedges.