Description

Our version of the Chicken Enchiladas with Red Sauce form Americas Test Kitchen.

We typically will get a rotisserie chicken the night before, and then use the leftover chicken to make these enchiladas the next day. You don't need to cook the chicken in this case, just heat it up with other ingredients to give the flavors a chance to mix.

Ingredients

Red Sauce and Chicken
1 ½ tablespoons vegetable oil
1 medium onion,chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (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 (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
1 can tomato sauce (15 ounces)
½ cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños, drained and chopped (about 1/4 cup)
8 ounces sharp cheddar cheese, grated (2 cups)
1/2 cup of corn

TORTILLAS AND TOPPINGS
12 corn tortillas (six-inch)
3 ounces grated sharp cheddar cheese (3/4 cup)
¾ cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes or lime juice

Directions

Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking; 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, corn and 3/4 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, jalapeños, and cheese in medium bowl and set aside.

Set oven to 300 degrees. Place tortillas on two baking sheets and spray them lightly with cooking oil on both sides. Then bake for 4 minutes so that they become flexible and soft then remove from the oven.

Turn oven up to 400 degrees.

Add 3/4 cup of chili sauce and spread in the bottom of a 13 x 9 baking dish. Add 1/3 cup chicken filling to each tortilla down the middle, roll them tightly and place them seam side down in baking dish. And remaining sauce on top and spread to cover enchiladas. Sprinkle cheese on top. 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.