CHICKEN ENCHILADAS WITH RED CHILE SAUCE

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)

Set aside.

Assembling enchiladas

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

  1. Preheat oven to 300°
  2. Smear entire bottom of 9X13 inch baking dish with ¾ cup sauce
  3. Place tortillas on 2 baking sheets. Spray both sides lightly with cooking spray (Pam) Bake until tortillas are soft and pliable, about 4 minutes
  4. Place warm tortillas on countertop. Increase oven temp. to 400°.
  5. Place 1/3 cup filling down center of each tortilla.
  6. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down.
  7. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla.
  8. 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.

Happy Cooking,

Tag’s Kitchen

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