Chicken Enchiladas with Red Chile Sauce
By America's Test KitchenPublished on February 26, 2013
Time
1¾ hours
Yield
10 enchiladas, serving 4 or 5
Ingredients
Sauce and Filling
1 ½ tablespoons vegetable oil or corn oil1 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 ½ teaspoon table salt 2 teaspoons granulated sugar 12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into ¼-inch-wide strips2 cans tomato sauce (8 ounces each)½ cup chopped fresh cilantro leaves 1 can (4 ounces) pickled jalapeños, drained and chopped (about ¼ cup)8 ounces sharp cheddar cheese, grated (2 cups)Tortillas and Toppings
10 corn tortillas (six-inch)Vegetable cooking spray 3 ounces grated sharp cheddar cheese (¾ cup)¾ cup sour cream 1 avocado, diced medium5 leaves romaine lettuce washed, dried, and shredded2 limes, quarteredBefore You Begin
If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.
Instructions
- 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, jalapeños, and cheese in medium bowl and set aside.
- Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
- Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle 3/4 cup grated cheese down center of 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 sour cream, avocado, lettuce, and lime wedges separately.
- The sauce and filling can be prepared (step 1) up to 2 days ahead and refrigerated in an airtight container; however, the enchiladas should be assembled shortly before baking.
for the sauce and filling
to assemble
to make ahead
Time
1¾ hoursYield
10 enchiladas, serving 4 or 5Ingredients
Sauce and Filling
1 ½ 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
½ teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into ¼-inch-wide strips
2 cans tomato sauce (8 ounces each)
½ cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños, drained and chopped (about ¼ cup)
8 ounces sharp cheddar cheese, grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (¾ cup)
¾ cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes, quartered
Test Kitchen Techniques
Ingredients
Sauce and Filling
1 ½ 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
½ teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into ¼-inch-wide strips
2 cans tomato sauce (8 ounces each)
½ cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños, drained and chopped (about ¼ cup)
8 ounces sharp cheddar cheese, grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (¾ cup)
¾ cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes, quartered
Test Kitchen Techniques
Ingredients
Sauce and Filling
1 ½ 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
½ teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into ¼-inch-wide strips
2 cans tomato sauce (8 ounces each)
½ cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños, drained and chopped (about ¼ cup)
8 ounces sharp cheddar cheese, grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (¾ cup)
¾ cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes, quartered
Test Kitchen Techniques
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: using chili powder and other dried spices instead of whole dried chilies. Cooking the chicken right in the sauce was an efficient way to add flavor to both.
Before You Begin
If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.
Instructions
- 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, jalapeños, and cheese in medium bowl and set aside.
- Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
- Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle 3/4 cup grated cheese down center of 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 sour cream, avocado, lettuce, and lime wedges separately.
- The sauce and filling can be prepared (step 1) up to 2 days ahead and refrigerated in an airtight container; however, the enchiladas should be assembled shortly before baking.
for the sauce and filling
to assemble
to make ahead
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