Chicken Enchiladas with Red Chili Sauce

I love making a big batch of enchiladas for dinner and then having something to bring for lunch all week - I think they taste best on the second day.

I made these while we were on vacation and I have to admit they were a little mushy but I am going to blame that on the Canadian corn tortillas instead of this Cook's Illustrated recipe which I've made before with better luck.

To make these a little lighter, I substitute chicken breast for the thighs (the sauce and cheese add enough moisture so a leaner meat works) and use less cheese.

10 enchiladas, serving 4 or 5. Published May 1, 2003.

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.

INGREDIENTS

Sauce and Filling
1 1/2	tablespoons vegetable oil or corn 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
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 leaves
	1 can (4 ounces) pickled jalapeños , 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 romaine lettuce washed, dried, and shredded
2	limes , quartered

INSTRUCTIONS

1. 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 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, jalapenos, and cheese in medium bowl and set aside.

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

3. 3. TO ASSEMBLE: Follow illustrations below 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.