CHICKEN ENCHILADAS

This is my all-time favorite chicken enchilada recipe; it comes from the America's Test Kitchen cooks. I have made and shared it with many friends and it is always a hit. Do not be intimidated by the large ingredient list--much of it is spices because you make your own enchilada sauce. The recipe is not difficult but read it through all the way and prep the spices and chicken before you start cooking! I personally do not think flour tortillas are a great substitute for corn in this recipe but feel free to give it a try if you want.

Sauce and Filling:

½ T. vegetable oil

1 medium onion, chopped fine (1 cup)

3 medium garlic cloves, minced

3 T. chili powder

2 tsp. ground coriander

2 tsp. ground cumin

½ tsp. salt

2 tsp. sugar

12 oz. boneless, skinless chicken thighs (about four) cut into ¼“ wide strips

2 - 8 oz. cans tomato sauce

¾ cup water

½ cup chopped cilantro leaves

1 - 4 oz. can diced green chiles, drained

8 oz. cheddar cheese, shredded (about 2 cups)

Tortillas and Toppings: 

About 12-14 corn tortillas

Vegetable oil cooking spray

3 oz. cheddar cheese (about ¾ cup)

¾ cup sour cream 

Guacamole

Limes, quartered

Heat oil in a medium saucepan over medium-high heat until shimmering but not smoking.  Add onion until brown, approximately five minutes.  Add garlic, chili powder, coriander, cumin, salt, and sugar and cook until fragrant, approximately 30 seconds.  Add the chicken and cook about 30 seconds, then add tomato sauce and water and bring to a simmer.  Reduce heat to medium-low, cook uncovered until chicken is cooked, about 8 minutes.  Pour mixture through a mesh strainer into a medium bowl, pressing on chicken and onions to extract as much sauce as possible.  Set sauce aside and place chicken in the freezer for about 10 minutes to cool, then combine with cilantro, green chiles, and cheese.

Preheat oven to 300°F and smear bottom of 9x13 pan with ¾ cup of sauce.  Place tortillas on a single layer on two baking sheets.  Spray both sides with spray and bake until tortillas are soft and palpable, about four minutes.  Increase oven temperature to 400°F.  Spread ⅓ cup of filling down the center of each tortilla and roll each tightly.  Place seam-side down, side by side in the baking dish and pour remaining chili sauce over the top.  Sprinkle cheese, cover with foil, and bake on lower-middle rack for 20-25 minutes.