 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 3/4 | tablespoons | Oil, canola and soybean | 1 1/4 | large | Onion, chopped fine | 3 2/3 | clove | garlic minced | 3 2/3 | tablespoons | chili powder | 1/3 | plants | Ground coriander | 7/8 | tablespoon | Spices, ground cumin | 1/3 | tablespoon | kosher salt | 3/4 | tablespoon | granulated sugar | 1/2 | thigh, bone and skin removed | Chicken thighs, meat only | 1 1/3 | cans , 15 oz (303 x 406) | tomato sauce - 8 oz can | 2/3 | cup | Parsley, Chopped Fresh Italian | 2/3 | small | Peppers, Jalapeno | 1 2/3 | packages (6 oz) | monterey jack cheese - shredded | 11 | ounces | tortillas, corn | 1/2 | cup, melted | extra -sharp cheddar cheese | 3 2/3 | Usda default (100 gm - 4 oz) | Sour cream, light 1/4 cup |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | 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 cheese in medium bowl and set aside. | | 2 | Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees. | | 3 | TO ASSEMBLE: Follow illustrations below to heat 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 sour cream, avocado, lettuce, and lime wedges separately. |
|
