A delicious Mexican chicken enchilada dish from America's Test Kitchen that is sure to please. These Chicken Enchiladas filled with chicken, jalapenos, and cheese are baked with a flavorful and spicy tomato sauce, topped with shredded cheese.
2 1/2cupsshredded cheddar cheese or Mexican blend cheese
12corn tortillas or flour tortillas
Heat oil in large saucepan. Add onions and saute until softened and golden brown.
Add garlic and stir for 30 seconds.
Add chili, coriander and cumin powders, salt, and sugar. Cook for 30 seconds.
Add chicken and stir to coat the chicken with the spices for 30 seconds.
Add tomato sauce and water or broth, bring to a boil and lower heat to a simmer. Cook for 15 minutes, uncovered. Stir occasionally.
Pour chicken and sauce through a strainer into a bowl.
Once chicken cools down, mix together strained chicken, cilantro, jalapenos and 2 cups of cheese.
Preheat oven to 350 degrees Fahrenheit.
Spread 1 cup strained enchilada sauce in bottom of a 9 x 13 inch glass baking dish.
If using corn tortillas, heat each tortilla in the microwave for a few seconds to soften before filling.
Fill tortilla with 1/3 cup filling and roll tightly.
Place filled tortilla, seam side down, in prepared baking dish.
Repeat with remaining tortillas.
Pour 1 cup sauce over the filled tortillas.
Sprinkle remaining cheese over the top.
Cover dish with foil and bake for 25 minutes until heated through and cheese has melted.
* For my international readers, tomato sauce is canned tomato sauce, not ketchup! If you have extra sauce and filling, you can freeze and use at a later date. Great for when you have a busy evening and don't have time to prepare from scratch.
Recipe by Paint the Kitchen Red at https://www.paintthekitchenred.com