Recipe Archives->Mexican->Chicken Enchiladas 22

Chicken Enchiladas With Red Chili Sauce
Serves 4
                                                                                
sauce and filling
1 tablespoon vegetable oil
1 medium onion, chopped fine, about 1 cup
3 medium garlic cloves, minced
3 tablespoons chili powder
2 teaspoons coriander, ground
2 teaspoons cumin, ground
1/2 teaspoon salt
2 teaspoons sugar
12 oz boneless, skinless, chicken thighs (about 4), cut into 1/2 inch strips
16 ounces tomato sauce
1/3 cup cilantro chopped
1 can pickled jalapenos, drained and chopped (4 oz)
8 ounces sharp cheddar cheese, grated

10 corn tortillas, 6 inch size
vegetable or corn oil cooking spray
3 ounces sharp cheddar cheese, grated (1/4 cup)
1/4 cup sour cream
1 avocado, medium dice
5 romaine leaves, shredded
2 limes, quartered

Heat the oil in a saucepan until hot 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
3/4 cup of water, stir to separate chicken pieces. Bring to a simmer,
then reduce heat to medium los; 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 onion 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.  Adjust oven racks to upper
and lower middle positions and heat oven to 300F.

Heat the 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 toppings separately.

Printable version: chicken-enchiladas22.txt.