Chicken Enchiladas with Red Chili Sauce

My good friends Christy and Heather shared this recipe with me and it is FABULOUS. They got it from "Cooks Illustrated".

Chicken Enchiladas with Red Chili Sauce

Makes 10 Enchiladas, serving 4 or 5 as a main dish

(Monterey Jack can be used instead of cheddar.)

Sauce and Filling

1 1/2 Tbs vegetable of corn oil

1 med onion, chopped fine(about 1 cup)

3 med garlic cloves, minced or pressed through garlic press(about 1 tbs)

3 Tbs chili powder

2 teaspoons ground coriander

2 tsp ground cumin

1/2 tsp salt

2 tsp sugar

12 oz boneless, skinless chicken thighs (about 4 thighs - I have used chicken breasts for this, or I have even tried this recipe with canned chicken), trimmed of excess fat and cut into 1/4 inch wide strips

2 cans (8oz each) tomato sauce

1/2 cup coarsely chopped fresh cilantro leaves

1 can/jar (4oz) pickled jalapenos, drained and chopped (about 1/4 cup)

8 oz sharp cheddar cheese, grated (2 cups)

Tortillas and Toppings

10 six-inch corn tortillas (I use flour)

3 oz grated sharp cheddar cheese (3/4 cup)

3/4 cup sour cream

1 avocado, diced med

5 romaine lettuce leaves, washed, dried, and shredded

2 limes, quartered

1. For the sauce and Filling: Heat oil in med saucepan over med-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 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. 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: 1. Smear entire bottom of 13 by 9 inch baking dish with ¾ cup chili sauce. 2. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 mins. 3. Place warm tortillas on counter top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. 4. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. 5. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. 6. Sprinkle ¾ cup grated cheese down center of enchiladas.

4. Cover baking dish with foil. Bake enchilads 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.