PreviousContentsNext

Chicken Enchiladas with Red Chile Sauce

Sauce, and Filling

1 1/2

tablespoons

vegetable oil or corn oil

1

medium

onion, chopped fine (about 1 cup)

3

medium

cloves of garlic, minced or pressed through garlic press (about 1 tablespoon)

3

tablespoons

chili powder

2

teaspoons

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

2

cans tomato sauce, (8 ounces each)

1/2

cup

chopped fresh cilantro

1

can pickled jalapeno pepper, (4 ounces), 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 of romaine lettuce washed, dried, and shredded

2

limes, quartered

1

FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over

2

medium-high heat until hot and shimmering but not smoking, about 2

3

minutes; add onion and cook, stirring occasionally, until softened and

4

beginning to brown, about 5 minutes. Add garlic, chili powder,

5

coriander, cumin, salt, and sugar; cook, stirring constantly, until

6

fragrant, about 30 seconds. Add chicken and cook, stirring constantly,

7

until coated with spices, about 30 seconds. Add tomato sauce and 1/4 cup

8

water; stir to separate chicken pieces. Bring to simmer, then reduce

9

heat to medium-low; simmer uncovered, stirring occasionally, until

10

chicken is cooked through and flavors have melded, about 8 minutes. Pour

11

mixture through medium-mesh strainer into medium bowl, pressing on

12

chicken and onions to extract as much sauce as possible; set sauce

13

aside. Transfer chicken mixture to large plate; freeze for 10 minutes to

14

cool, then combine with cilantro, jalapenos, and cheese in medium bowl

15

and set aside.

16

Adjust oven racks to upper and lower-middle positions and heat oven

17

to 300 degrees.

18

TO ASSEMBLE: Follow illustrations 1 to 6 of "Step by Step: Assembling

19

Enchiladas" to heat tortillas and fill, roll, and sauce enchiladas.

20

Cover baking dish with foil. Bake enchiladas on lower-middle rack until

21

heated through and cheese is melted, 20 to 25 minutes. Uncover and serve

22

immediately, passing sour cream, avocado, lettuce, and lime wedges

23

separately.

24

STEP BY STEP: Assembling Enchilidas

25

Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili

26

sauce.

27

Place tortillas on two baking sheets. Spray both sides lightly with

28

cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.

29

Place warm tortillas on counter-top. Increase oven temperature to 400

30

degrees. Place 1/3 cup filling down center of each tortilla.

31

Roll each tortilla tightly by hand and place in baking dish, side by

32

side, seam-side down.

33

Pour remaining chili sauce over top of enchiladas. Use back of spoon

34

to spread sauce so it coats top of each tortilla.

35

Sprinkle 1/4 cup grated cheese down center of enchiladas.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (1379.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

73739.47

Calories From Fat (76%)

56154.81

% Daily Value

Total Fat 6234.2g

9591%

Saturated Fat 2457.22g

12286%

Cholesterol 12878.7mg

4293%

Sodium 258323.9mg

10763%

Potassium 25750.61mg

736%

Total Carbohydrates 1306.9g

436%

Fiber 453.97g

1816%

Sugar 272.84g

 

Protein 3130.56g

6261%

Tips

If you prefer, Monterey Jack can be used instead of cheddar, or, for amellower flavor and creamier texture, try substituting an equal amountof farmers' cheese.