Chicken Enchiladas

Theses enchiladas turn out fantastic. Follow the recipe and you will have a winner. I have yet to have an enchilada I like more.

If you love the Latin Flavors, then do yourself a favor, make yourself some of these outstanding enchiladas!


Chicken Enchiladas
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YIELD: About 10 enchiladas

Ingredients:
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Sauce and Filling
1 1/2 tablespoons vegetable oil
1 medium onion, chopped fine
3 medium garlic clove, minced
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon salt
2 teaspoons sugar
12 ounces boneless chicken thighs, cut 1/4 inch wide strips
2 cans tomato sauce, 8 ounces each can
1/2 cup coarsely chopped cilantro leaves
4 ounces pickled jalapenos, drained and chopped
8 ounces sharp cheddar cheese, grated

Tortillas and Toppings
10 each corn tortillas, 6 inches
vegetable cooking spray
3 ounces sharp cheddar cheese, grated
3/4 cup sour cream
1 each avocado, diced medium
5 each romaine lettuce leaves, washed, dried, and shredded
2 each limes, quartered

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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 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:

Smear bottom of 13 by 9 inch baking dish with 3/4 cup of the sauce. Place tortillas on two baking sheets (5 on each sheet), spray both sides with cooking spray, and cook in oven until soft and pliable, about 4 minutes. Place warm tortillas on counter top. Increase oven temperature to 400 degrees. Place 1/3 cup of the filling down the center of each tortilla. Roll up each tortilla tightly by hand (don't fold in the ends), and place in the baking dish, seam side down. Pour remaining chili sauce over top of enchiladas. Use a spoon to spread sauce so it coats top of each tortilla. Sprinkle 3/4 cups grated cheese down center of 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 separately.