Cook's Illustrated Chicken Enchiladas

Happy Birthday Jessie! Hope you have a great 30th! Here is the recipe for our favorite enchiladas! Enjoy! ~ Mike, Mallory, and Grant

ingredients

Sauce and Filling:

1 1/2 T vegetable oil
1 medium onion, chopped fine (about 1 cup)
3 medium garlic cloves, minced or pressed through
3 T chili powder
2 t ground coriander
2 t ground cumin
1/2 t salt
2 t sugar
12 oz boneless, skinless chicken thighs (about 4), trimmed of excess fat and cut into 1/4-inch wide strips
2 cans (8 oz each) tomato sauce
1/2 cup coarsely chopped fresh cilantro leaves
1 can (4 oz) pickled jalapenos, drained and chopped [optional]
8 oz sharp cheddar cheese, grated (about 2 cups)

Tortillas and Toppings:

10 six-inch corn tortillas
vegetable cooking spray
3 oz grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado, diced medium
3 romaine lettuce leaves, shredded
2 limes, quartered

directions

1
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 five minutes.
2
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 1/4 cup water; stir to separate chicken pieces.
3
Bring to simmer, then reduce heat to medium low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melted, 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.
4
Adjust oven racks to upper and lower middle positions and heat oven to 300 degrees.
5
Smear entire bottom of 13x9-inch baking dish with 3/4 cup chili sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
6
Place warm tortillas on counter top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce to it coats top of each tortilla. Sprinkle 3/4 cup grated cheese down center of enchiladas.
7
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.