Red Chili Chicken Enchiladas
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Ingredients
0 servings

1 ½ tablespoonsvegetable oil
or corn oil

1 cuponion
medium, chopped fine

3 clovesgarlic
medium, minced or pressed through garlic press

3 tablespoonschili powder

2 teaspoonsground coriander

2 teaspoonsground cumin

½ teaspoontable salt

2 teaspoonsgranulated sugar

12 ouncesboneless skinless chicken thighs
trimmed of excess fat and cut into 1/4-inch-wide strips

2 x 8 ouncescans tomato sauce

½ cupfresh cilantro leaves
chopped
1 x 4 ouncescan pickled jalapeños
drained and chopped

8 ouncessharp cheddar cheese
grated

10corn tortillas
six-inch

vegetable cooking spray

¾ cupsharp cheddar cheese
grated

¾ cupsour cream

1avocado
diced medium

5 leavesromaine lettuce
washed, dried, and shredded

2limes
quartered
Instructions
Step 1
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 1/4 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.
Step 2
2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
Step 3
3. 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.
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