Red chile chicken enchiladas

Name: Red chile chicken enchiladas
Ingredients: 1 1/2 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; 1/2 teaspoon table salt; 2 teaspoons granulated sugar; 12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips; 2 cans tomato sauce (8 ounces each); 1/2 cup chopped fresh cilantro leaves; 1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup); 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

www.dspencer.net

Experience the flavor of spicy red chile chicken in these traditional enchiladas, perfect for family gatherings or special dinners. Serves 4-5.

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Garlic press
Grater
Fine-mesh sieve
Saucepan
Chef's knife
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Measuring spoon
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Aluminum foil

Ingredients

1 1/2 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
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup)
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