Chicken Enchiladas with Red Chile Sauce

Makes 10 enchiladas, serving 4 or 5

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 jalapenos , 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

directions

For the Sauce and Filling

1
1. Heat oil in medium saucepan over medium-high heat until hot and shimmering but not
2
smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
3
Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add
4
chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 1/4 cup water; stir to
5
separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until
6
chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into
7
medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken
8
mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set
9
aside.
10
2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.

To Assemble

1
3. Follow illustrations below to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil.
2
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.

The “Step By Step” Assembling Enchillada’s as Shown in Photograph