Chicken Enchiladas with Red Chile Sauce

Name: Chicken Enchiladas with Red Chile Sauce
Yield: 10 enchiladas, serving 4 or 5
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 1/2 tablespoons, 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 tablespoons, chili powder; 2 teaspoons, ground 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 and cut into 1/4-inch-wide strips; 2 cans, tomato sauce (8 ounces each); 1/2 cup, chopped fresh cilantro leaves; , 1 can (4 ounces) pickled jalapeños, drained and chopped (about 1/4 cup); 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, America's Test Kitchen TV

Main Courses

Latin America & Caribbean

The key to making rich, deeply flavored enchiladas in under 90 minutes is cooking the chicken and sauce together.

SERVES10 enchiladas, serving 4 or 5

TIME1¾ hours

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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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