Red Chile Chicken Enchiladas
A traditional dish bursting with Southwestern flavors.
1 1/2 tablespoons vegetable oil or corn oil
1 medium onion ,chopped fine
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 or breasts, trimmed and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2cup chopped fresh cilantro leaves
1 jalapeños, minced
11 ounces sharp cheddar cheese, shredded (2 3/4 cups)
10 corn tortillas (six-inch)
Vegetable cooking spray
FOR THE SAUCE AND FILLING:
Heat oil in medium saucepan over medium-high heat until hot and shimmering 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 water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; 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 onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and 2 cups of the cheese in medium bowl and set aside.
Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
Spread a couple spoonfuls of sauce onto the bottom of your baking dish. Spray each side of tortilla with cooking spray and bake in the oven for 4-5 minutes, until soft, warm and pliable. Spoon 1/3 cup of filling into each tortilla. Place seam-side down in baking dish. Pour remaining sauce over tortillas and top with remaining 3/4 cup cheese. 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 with sour cream, avocado, lettuce, and lime wedges.