Chicken Enchiladas with Tomatillo Sauce

Name: Chicken Enchiladas with Tomatillo Sauce
Yield: 10 enchiladas, serving 4 or 5 as a main dish
Cuisine: Mexican
Ingredients: 2 teaspoons, 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); 3/4 pound, small tomatillos, husks and stems removed, each tomatillo quartered (about 1 1/2 cups); 3 , large jalapeño chiles, seeded and coarsely chopped (about 1 cup); 1 teaspoon, granulated sugar; 1/2 teaspoon, table salt; 2 teaspoons, vegetable oil or corn oil; 1 , medium onion, chopped (about 1 cup); 1 tablespoon, ground cumin; 12 ounces, boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips; 1/2 cup, chopped fresh cilantro leaves; 8 ounces, sharp cheddar cheese, grated (2 cups); 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, romaine lettuce, washed, dried, and shredded; 2 , limes, quartered

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Appears in Cook's Illustrated May/June 2003

SERVES10 enchiladas, serving 4 or 5 as a main dish

TIME1¾ hours

WHY THIS RECIPE WORKS

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 timesaver in our enchilada recipe...

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