Chicken Enchiladas with Red Chile Sauce

(from 226-2tone’s recipe box)

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.

WHY THIS RECIPE WORKS:
Chicken enchiladas are a complete meal that offers a rich and complex combination of flavors, textures, and ingredients. The problem with preparing enchiladas at home is that traditional cooking methods require a whole day of preparation. We wanted a recipe for an Americanized version of chicken enchiladas that could be made in 90 minutes from start to finish. To save time preparing the tortillas, we sprayed them with vegetable oil spray and warmed them on a baking sheet in the oven. We created a quick chili sauce with onions, garlic, spices, and tomato sauce, and to further enhance the sauce’s flavor, we poached the chicken right in the sauce. This step also made for moist, flavorful meat. And cheddar cheese spiked with canned jalapeños and fresh cilantro made a rich, flavorful filling.

Source: America's Test Kitchen Season 5: Mexican Favorites (rjtroudt) (from RecipeThing user Bethany)

Categories: Poultry

Ingredients

  • SAUCE AND FILLING
  • 1 1/2 tablespoons vegetable oil or corn oil
  • 1 medium onion ,chopped fine (about 1 cup)
  • 3 medium cloves of garlic , minced or pressed through garlic press (about 1 tablespoon)
  • 3 tablespoons chili powder
  • 2 teaspoons 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
  • 1 can pickled jalapeno pepper (4 ounces), 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 of romaine lettuce washed, dried, and shredded
  • 2 limes , quartered

Directions

  1. FOR THE SAUCE AND FILLING: 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 5 minutes. 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. 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. 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.

  2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.

  3. TO ASSEMBLE: Follow illustrations 1 to 6 of “Step by Step: Assembling Enchiladas” to heat tortillas and fill, roll, and sauce enchiladas. 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.

  4. STEP BY STEP – Assembling Enchilidas: 1. Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. 2. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes. 3. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. 4. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. 5.Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. 6. Sprinkle 1/4 cup grated cheese down center of enchiladas.

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