Chicken Enchiladas with Red Chile Sauce

Chicken enchiladas in a homemade red chili sauce with pickled jalapenos and plenty of cheese.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 437kcal

Author Meghan

1½ 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 breast meat or thighs trimmed of excess fat and cut into ¼-inch-wide strips
16 ounces canned tomato sauce
½ cup chopped fresh cilantro leaves
4 ounces pickled jalapenos, drained and chopped about ¼ cup
8 ounces Monterey Jack or sharp cheddar cheese, grated 2 cups

Heat oil in a 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.
1½ tablespoons vegetable oil or corn oil, 1 medium onion, chopped fine
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.
3 medium cloves garlic, minced or pressed through garlic press, 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 breast meat or thighs
Add tomato sauce and ¾ 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.
16 ounces canned tomato sauce
Pour mixture through a medium-mesh strainer into a medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside.
Transfer chicken mixture to a large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
½ cup chopped fresh cilantro leaves, 4 ounces pickled jalapenos, drained and chopped, 8 ounces Monterey Jack or sharp cheddar cheese, grated

Adjust oven racks to upper and lower-middle positions and heat oven to 300°F.
Place tortillas on two baking sheets. Spray both sides lightly with cooking spray and bake until tortillas are soft and pliable, about 4 minutes. Then increase oven temperature to 400°F. Meanwhile, spread ¾ cup enchilada sauce to cover the bottom of a 13x9-inch baking dish.
10 corn tortillas
To fill tortillas, add ⅓ cup filling to each and roll tightly. Place into baking dish side by side, seam-side down.
Pour remaining sauce over the top of the enchiladas and use a spoon to spread the sauce over the enchiladas. Sprinkle cheese down center of dish. Cover baking dish with foil.
3 ounces grated Monterey Jack or sharp cheddar cheese
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.

Nutritional information is only an estimate. It does not include optional toppings.

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