"Hunger is the best sauce in the world."--Cervantes

Chicken Enchiladas with Red Chili Sauce Recipe

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This recipe for Chicken Enchiladas with Red Chili Sauce, by , is from Recipe's from Nancy's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Moe

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 Tbsp vegetable oil
1 onion, chopped fine
1/4 to 1/2 tsp chili powder (Start with 1/4 the first time you make
this.)
2 tsp ground coriander
2 tsp ground cumin
1/3 tsp salt
2 tsp sugar
12 ounces boneless, skinless chicken thighs, trained and cut into 1/4
inch wide strips
2 (8 oz) cans tomato sauce
3/4 cup water
1/2 cup chopped fresh cilantro
1/4 cup jarred jalapeņos, chopped
8 ounces sharp cheddar cheese, shredded ( 2 cups) could use
Monterey Jack

TORTILLAS AND TOPPINGS
10 (6-inch) corn tortillas
vegetable oil spray
3 ounces cheese, shredded (3/4 cup)
3/4 cup sour cream
1 avocado, pitted and cut into 1/2-inch pieces
5 romaine lettuce leaves, shredded
Lime wedges

Directions:
Directions:
FOR THE SAUCE AND FILLING: Heat oil in medium
saucepan over medium high heat until shimmering. Add
onion and cook, stirring occasionally, until softened and
lightly browned, 5 to 7 minutes. Stir in garlic, chili
powder, coriander, cumin, salt, and sugar and 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 water
bring to simmer and cook, stirring occasionally, until
chicken is cooked through and flavors ave melded, about
8 minutes. Stain mixture through fine mesh strainer into
bowl, pressing on chicken and onion to extract as much
sauce as possible; set sauce aside. Transfer chicken
mixture to plate; place in refrigerator for 20 minutes to
cool, then combine with cilantro, jalapeņos, and cheese in
bowl and set aside.

TO ASSEMBLE: Spread 1/2 cup of the sauce in a 9 by 13
baking pan, making sure the sauce is evenly coving the
bottom of the pan. You can heat the tortillas in a dry
frying pan or lightly spray oil if they seem too stiff. Place
the tortilla on a cutting board and put 1/3 cup of the
filling in the middle. folding the tortilla in half, then pull
the overlapping top of the tortilla until it's snug against
the filling; continue rolling the tortilla. Place it in the pan.
When the pan is full pour the remaining sauce on top of
the tortillas, sprinkle with cheese. Bake in 350 F for 25
minutes.

SERVE WITH: Sour cream, sliced avocado, and lettuce.

Personal Notes:
Personal Notes:
This is the best chicken enchilada recipe!

 

 

 

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