Chicken enchiladas with red chili sauce
1 1/2 T canola oil
1 medium onion, diced
3 garlic cloves, minced or pressed
3 T chili powder
2 t. cumin
2 t. ground coriander
1/2 t. salt
2 t. sugar
12 oz. boneless, skinless chicken thighs, trimmed of fat and cut into 1/4-inch strips
15 oz. plain tomato sauce
3/4 cup water
1/2 cup chopped fresh cilantro
1 (4 oz.) can pickled jalapenos, drained and chopped
12 oz. cheddar cheese, grated and divided
10 (6-inch ) corn tortillas, removed from plastic, stacked and wrapped in foil
- In medium sauce pan over medium-high heat, heat oil until hot and shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- Add garlic through sugar and cook, stirring constantly, until fragrant, about 30 seconds.
- Add chicken and stir until coated with the spices, 30 seconds.
- Add tomato sauce and water and stir until combined. Bring to a simmer and then reduce heat to medium low. Simmer, uncovered and stirring occasionally, until chicken is cooked through, about 8 minutes.
- Pour mixture through a sieve or a colander into a bowl, pressing on mixture to extract as much sauce as possible. Set aside.
- Transfer chicken to a medium bowl and freeze for ten minutes to cool, then combine with cilantro, jalapenos and all but 3/4 cup cheese.
- While chicken is cooling, preheat oven to 400 and place rack in lower-middle position. Place foil wrapped tortillas in oven and warm for 10 minutes, or until soft enough to roll.
- Assemble enchiladas:
- Spoon 3/4 cup sauce into a baking dish and spread evenly.
- A few at a time, place warmed tortillas on counter top or cutting board. Place a heaping 1/4 cup of the chicken mixture closer to an edge of each tortilla.
- Roll each tortilla tightly and place in baking dish, seam-side down.
- Pour remaining sauce over enchiladas. Make sure each one is well coated.
- Sprinkle remaining cheese down the center of the enchiladas.
- Cover with foil and bake for 20 - 25 minutes. Serve immediately.