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
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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. |