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Recipes - Chicken Enchiladas wChile Sauce

Recipe Name

Chicken Enchiladas w/Chile Sauce

Submitted by Ron Souza
Recipe Description 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.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 15 Cook Time (minutes) 25 Ready In (minutes) 40
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
1/3
tablespoonsOil, canola and soybean
1
2/3
largeOnion, chopped fine
4
3/4
clovegarlic minced
4
3/4
tablespoonschili powder
1/2
plantsGround coriander
1
1/8
tablespoonsSpices, ground cumin
1/2
tablespoonkosher salt
1
1/8
tablespoonsgranulated sugar
3/4
thigh, bone and skin removedChicken thighs, meat only
1
7/8
cans , 15 oz (303 x 406)tomato sauce - 8 oz can
3/4
cupParsley, Chopped Fresh Italian
3/4
smallPeppers, Jalapeno
2
1/8
packages (6 oz)monterey jack cheese - shredded
14
2/3
ouncestortillas, corn
1/2
cup, meltedextra -sharp cheddar cheese
4
3/4
Usda default (100 gm - 4 oz)Sour cream, light 1/4 cup
Steps
Sequence Step
1FOR 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.
2Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
3TO 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.






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