Chicken Enchiladas With Red Chili Sauce

Ingredients

SAUCE AND FILLING
1-1⁄2 tablespoons vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1⁄2 teaspoon salt
2 teaspoons sugar
12 ounces boneless, skinless chicken thighs, trimmed and cut into 1⁄4-inch-wide strips
2 (8-ounce) cans tomato sauce
3⁄4 cup water
1⁄2 cup chopped fresh cilantro
1⁄4 cup jarred jalapeños, chopped
8 ounces sharp cheddar cheese, shredded (2 cups)
TORTILLAS AND TOPPINGS
10 (6-inch) corn tortillas
Vegetable oil spray
3 ounces sharp cheddar cheese, shredded (3⁄4 cup)
3⁄4 cup sour cream
1 avocado, pitted and cut into 1⁄2-inch pieces
5 romaine lettuce leaves, shredded
Lime wedges

Instructions

FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in garlic, chili powder, coriander, cumin, salt, and sugar and 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 water, bring to simmer, and cook, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Strain mixture through fine-mesh strainer into bowl, pressing on chicken and onion to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to plate; place in refrigerator for 20 minutes to cool, then combine with cilantro, jalapeños, and cheddar in bowl and set aside.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
TO ASSEMBLE: Spread 3⁄4 cup chili sauce evenly over bottom of 13 by 9-inch baking dish. Place tortillas in single layer on 2 baking sheets. Spray both sides of tortillas lightly with vegetable oil spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 400 degrees. Place warm tortillas on counter and spread 1⁄3 cup chicken filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam side down. Pour remaining chili sauce over top of enchiladas and spread into even layer so that it coats top of each tortilla. Sprinkle cheddar down center of enchiladas and cover tightly with aluminum foil.
Bake enchiladas on lower 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.

Chicken Enchiladas With Red Chili Sauce

Ingredients

Instructions

Tags

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