Red Chicken Enchiladas

(from kelvin’s recipe box)

Ingredients

  • 1 1/2 tablespoons vegetable oil
  • 1 medium onion, chopped fine (about 1 cup)
  • 3 medium cloves garlic, pressed
  • 3 tablespoons chili powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon table salt
  • 2 teaspoons sugar
  • 4 boneless, skinless chicken thighs, trimmed of excess fat and cut into 1/4-inch-wide strips
  • 2 8oz cans tomato sauce
  • 1/2 cup chopped fresh cilantro leaves
  • 4 oz pickled jalapeños , drained and chopped (about 1/4 cup)
  • 12 ounces sharp cheddar and/or monterey jack cheese, grated
  • corn tortillas

Directions

  1. Heat oil in medium saucepan over medium-high heat 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, chili powder, coriander, cumin, salt, and sugar; cook, 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 1/4 cup water; stir to separate chicken pieces.

  6. 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.

  7. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside.

  8. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, 1/3 cup of enchilada sauce, and 8 oz cheese in medium bowl and set aside.

  9. Heat oven to 300 degrees. Spray both sides of tortillas lightly with cooking spray and bake until soft and pliable, 3 minutes.

  10. Smear entire bottom of 13×9-inch baking dish with 3/4 cup chili sauce.

  11. 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. Cover baking dish with foil.

  12. Bake enchiladas at 400 degrees for 20-25 minutes, until cheese is melted.

Email to a friend | Print this recipe | Back