Heat in a medium saucepan over medium-high heat until hot and simmering but not smoking, about 2 minutes:
1 ½ T. vegetable or corn oil
Add and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
1 medium onion, chopped fine (about 1 cup)
Add, cook, stirring constantly until fragrant, about 30 seconds:
3 medium garlic cloves, minced or pressed through garlic press (about 1 T.)
3 T. chili powder
2 tsp. ground coriander
2 tsp. cumin
½ tsp. salt
2 tsp. sugar
Add, cook, stirring constantly, until coated with spices, about 30 seconds
12 oz. boneless, skinless chicken thighs, (about 4) trimmed of excess fat
and cut into ¼ inch-wide strips
Add, stir to separate chicken pieces. Bring to a simmer, then reduce heat to medium low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes
2 cans (8 oz. each) tomato sauce
¾ cup water
Pour mixture through medium-mesh strainer into medium bowl, pressing chicken and onions to extract as much sauce as possible.
Set sauce aside.
Transfer chicken mixture to a large plate; freeze 10 minutes to cool, then combine with:
½ cup coarsely chopped fresh cilantro leaves
1 can (4 oz.) pickled jalapenos, drained and chopped (about ¼ cup)
8 oz. sharp cheddar cheese, grated (2 cups)
10 six inch corn tortillas
3 oz. grated sharp cheddar cheese
¾ cup sour cream
1 avocado, diced medium
5 romaine leaves, washed, dried, and shredded
2 limes quartered
- Preheat oven to 300°
- Smear entire bottom of 9X13 inch baking dish with ¾ cup sauce
- Place tortillas on 2 baking sheets. Spray both sides lightly with cooking spray (Pam) Bake until tortillas are soft and pliable, about 4 minutes
- Place warm tortillas on countertop. Increase oven temp. to 400°.
- Place 1/3 cup filling down center of each tortilla.
- Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down.
- Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla.
- Sprinkle with ¾ cup grated cheese down center of enchiladas.
Cover dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20-25 minutes.
Uncover and serve immediately, passing sour cream, avocado, lettuce and lime wedges separately.