FryBoy
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I got the original version of this recipe from Cook's Illustrated, but I've made modifications to suit my taste and expectations. The resulting enchiladas are great, if I don't say so myself. See photos below.
CHICKEN ENCHILADAS WITH RED CHILE SAUCE
SAUCE & FILLING:
1½ tablespoons vegetable oil or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium garlic cloves, minced or pressed (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs, cut into ¼-inch-wide strips
16 ounces tomato sauce
½ cup chopped fresh cilantro leaves
¼ cup drained and chopped pickled jalapeños
8 ounces sharp cheddar cheese, grated (2 cups)
TORTILLAS & TOPPINGS:
10 corn tortillas (six-inch)
vegetable oil cooking spray
3 ounces grated sharp cheddar cheese (¾ cup)
¾ cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes, quartered
SAUCE & FILLING 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 5 minutes.
2. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly,
until fragrant, about 30 seconds.
3. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds.
4. Add tomato sauce and ¾ 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.
5. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken
and onions to extract as much sauce as possible; set sauce aside.
6. 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.
ASSEMBLY:
1. Smear entire bottom of 13 by 9-inch baking dish with ¾ cup chili sauce.
2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
3. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake
until tortillas are soft and pliable, about 4 minutes.
4. Place one-tenth of filling down center of each tortilla.
5. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side up.
6. Pour remaining chili sauce over top of enchiladas, spreading with back of spoon to coat
top of each tortilla.
7. Sprinkle ¾ cup grated cheese down center of enchiladas.
BAKE:
1. Increase oven to 400 degrees. Cover baking dish with foil. Bake enchiladas on
lower-middle rack until heated through and cheese is melted, 30 to 40 minutes.
2. Uncover and serve immediately with sour cream, avocado, lettuce, & lime wedges.
CHICKEN ENCHILADAS WITH RED CHILE SAUCE
SAUCE & FILLING:
1½ tablespoons vegetable oil or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium garlic cloves, minced or pressed (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs, cut into ¼-inch-wide strips
16 ounces tomato sauce
½ cup chopped fresh cilantro leaves
¼ cup drained and chopped pickled jalapeños
8 ounces sharp cheddar cheese, grated (2 cups)
TORTILLAS & TOPPINGS:
10 corn tortillas (six-inch)
vegetable oil cooking spray
3 ounces grated sharp cheddar cheese (¾ cup)
¾ cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes, quartered
SAUCE & FILLING 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 5 minutes.
2. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly,
until fragrant, about 30 seconds.
3. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds.
4. Add tomato sauce and ¾ 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.
5. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken
and onions to extract as much sauce as possible; set sauce aside.
6. 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.
ASSEMBLY:
1. Smear entire bottom of 13 by 9-inch baking dish with ¾ cup chili sauce.
2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
3. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake
until tortillas are soft and pliable, about 4 minutes.
4. Place one-tenth of filling down center of each tortilla.
5. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side up.
6. Pour remaining chili sauce over top of enchiladas, spreading with back of spoon to coat
top of each tortilla.
7. Sprinkle ¾ cup grated cheese down center of enchiladas.
BAKE:
1. Increase oven to 400 degrees. Cover baking dish with foil. Bake enchiladas on
lower-middle rack until heated through and cheese is melted, 30 to 40 minutes.
2. Uncover and serve immediately with sour cream, avocado, lettuce, & lime wedges.
, they were yum
