Recipe: Chicken Enchiladas with Red Chili Sauce (America's Test Kitchen)

CHICKEN ENCHILADAS WITH RED CHILI SAUCE

FOR THE SAUCE AND FILLING:
1 tablespoons vegetable oil
1 medium onion, chopped fine (about 1 cup)
3 medium garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoons table salt
2 teaspoons sugar
12 ounces chicken thighs, boneless and skinless, (about 4), cut in half
16 ounces tomato sauce
1/3 cup chopped fresh cilantro
1 (4 oz) can pickled jalapenos, drained and chopped
8 ounces sharp cheddar cheese, grated
FOR THE TORTILLAS AND TOPPINGS:
10 corn tortillas (6 inch size)
vegetable or corn oil cooking spray
3 ounces sharp cheddar cheese, grated (1/4 cup)
1/4 cup sour cream
1 avocado, medium dice
5 romaine leaves, shredded
2 limes, quartered

TO MAKE THE SAUCE AND FILLING:
Heat the oil in a saucepan until hot 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 3/4 cup of water, stir to separate chicken pieces. Bring to a simmer, then reduce heat to medium los; 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 onion to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes, to cool.

Combine the cooled chicken with cilantro, jalapenos, and cheese in medium bowl and set aside.

TO MAKE THE ENCHILADAS:
Adjust oven racks to upper and lower middle positions and heat oven to 300 degrees F.

Heat the 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 toppings separately.

Makes 4 servings
Source: Cook's Illustrated, Fall Entertaining