ATK Chicken Enchiladas with Red Chile Sauce
Entrees, MVPs
Ingredients
GATHER YOUR INGREDIENTS
Sauce and Filling
1 ½ 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
½ 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)
½ 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
12 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
¾ cup sour cream
1 avocado, diced medium
2 limes, quartered
Description
For an outstanding enchiladas recipe that could be made in under 90 minutes, we saved time preparing the tortillas by spraying them with vegetable oil and warming them on a baking sheet in the oven. Another time-saver in our enchilada recipe: using chili powder and other dried spices instead of whole dried chilies. Cooking the chicken right in the sauce was an efficient way to add flavor to both.
Directions
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 350 degrees.
TO ASSEMBLE: Spread 3/4 cup of chili sauce evenly over bottom of 9x13 baking dish. Place tortillas in single layer on 2 baking sheets. Spray both sides of tortillas lightly with vegetable oil spray. Bake until tortillas are soft and pliable, 2-4 minutes. Increase oven temperature to 400 degrees. Place warm tortillas on counter, and spread 1/3 cup chicken filling down center of each tortilla. Roll each tortilla tightly, and place into baking dish seem side down. Top with remaining chili sauce and cheddar. Cover tightly with foil and bake until heated through and cheese is melted 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.
TO MAKE AHEAD: The sauce and filling can be prepared (step 1) up to 2 days ahead and refrigerated in an airtight container; however, the enchiladas should be assembled shortly before baking.