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