Chicken Enchiladas with Tomatillo Sauce | America's Test Kitchen

Name: Chicken Enchiladas with Tomatillo Sauce | America's Test Kitchen
Total time: 105 min
Ingredients: 2 teaspoons 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); 3/4 pound small tomatillos, husks and stems removed, each tomatillo quartered (about 1 1/2 cups); 3 large jalapeño chiles, seeded and coarsely chopped (about 1 cup); 1 teaspoon granulated sugar; 1/2 teaspoon table salt; 1 medium onion, chopped (about 1 cup); 1 tablespoon ground cumin; 12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips; 1/2 cup chopped fresh cilantro leaves; 8 ounces sharp cheddar cheese, grated (2 cups); 10 corn tortillas (six-inch); Vegetable cooking spray; 3 ounces grated sharp cheddar cheese (3/4 cup); 3/4 cup sour cream; 1 avocado, diced medium; 5 leaves romaine lettuce, washed, dried, and shredded; 2 limes, quartered

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Our recipe uses a few tricks to cut down on prep time while delivering enchiladas that still have all the rich, deep flavor of traditional versions.

Keywords

Main Courses
Mexican
Latin America & Caribbean
Chicken
Cheese
Poultry
Eggs & Dairy

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Ingredients

2 teaspoons 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)
3/4 pound small tomatillos, husks and stems removed, each tomatillo quartered (about 1 1/2 cups)
3 large jalapeño chiles, seeded and coarsely chopped (about 1 cup)
1 teaspoon granulated sugar
1/2 teaspoon table salt
1 medium onion, chopped (about 1 cup)
1 tablespoon ground cumin
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
1/2 cup chopped fresh cilantro leaves
8 ounces sharp cheddar cheese, grated (2 cups)
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce, washed, dried, and shredded
2 limes, quartered