Chicken Enchiladas with Red Chile Sauce

From America's Test Kitchen Season 5: Mexican Favorites

Why this recipe works:

Chicken enchiladas are a complete meal that offers a rich and complex combination of flavors, textures, and ingredients. The problem with preparing enchiladas at home is that traditional cooking methods require a whole day of preparation. We wanted a recipe for an Americanized version of chicken enchiladas that could be made in 90 minutes from start to finish. To save time preparing the tortillas, we sprayed them with vegetable oil spray and warmed them on a baking sheet in the oven. We created a quick chili sauce with onions, garlic, spices, and tomato sauce, and to further enhance the sauce’s flavor, we poached the chicken right in the sauce. This step also made for moist, flavorful meat. And cheddar cheese spiked with canned jalapeños and fresh cilantro made a rich, flavorful filling.

10 enchiladas, serving 4 or 5

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

Ingredients

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