10 enchiladas, serving 4 or 5.
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.
|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|
- 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.
- Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
- 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.