Chicken Enchiladas with Red Chili Sauce

Recipe adapted from America’s Test Kitchen.

• Yield: 10 enchiladas (serves 4–5)
• Total time: ~1 hr 45 min
• Cuisine: Mexican
• Course: Full Meal, Main Dish
• Est. cost: ~$18–$25 CAD (at time of writing)

Chicken Enchiladas with Red Chile Sauce | SIMM

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Meat & Seafood

• Boneless, skinless chicken thighs — 12 oz (≈ 4 thighs)

Produce

• Onion — 1 medium (about 1 cup chopped)
• Garlic — 3 medium cloves
• Fresh cilantro leaves — ½ cup chopped
• Avocado — 1
• Romaine lettuce leaves — 5
• Limes — 2

Dairy & Eggs

• Sharp cheddar cheese — 11 oz total (about 2¾ cups grated)
• Sour cream — ¾ cup

Bakery & Bread

• Corn tortillas (6-inch) — 10

Pantry

• Tomato sauce — 16 oz (2 × 8 oz cans)
• Pickled jalapeños — 1 can (4 oz), drained and chopped (about ¼ cup)
• Chili powder — 3 Tbsp
• Ground coriander — 2 tsp
• Ground cumin — 2 tsp
• Table salt — ½ tsp
• Granulated sugar — 2 tsp

Oils & Fats

• Vegetable oil or corn oil — 1½ Tbsp
• Vegetable cooking spray

Mise It

Sauce Base (medium saucepan + measuring spoon)

• Measure 1½ Tbsp vegetable oil or corn oil.

Aromatics + Spice Mix (cutting board + knife + small bowl)

• Chop 1 medium onion fine (about 1 cup).
• Mince 3 medium garlic cloves (about 1 Tbsp).
• Measure 3 Tbsp chili powder, 2 tsp ground coriander, 2 tsp ground cumin, ½ tsp table salt, and 2 tsp granulated sugar into a small bowl.

Chicken Prep (cutting board + knife)

• Trim excess fat from 12 oz chicken thighs.
• Cut chicken into ¼-inch-wide strips.

Sauce Liquid (measuring cup)

• Open 2 cans tomato sauce (16 oz total).
• Measure ¾ cup water.

Filling Mix-Ins (medium bowl + grater)

• Chop ½ cup fresh cilantro leaves.
• Drain and chop 1 can pickled jalapeños (about ¼ cup).
• Grate 8 oz sharp cheddar (about 2 cups).

Tortilla Setup (2 baking sheets)

• Place 10 corn tortillas on 2 baking sheets.

Topping Cheese (small bowl + grater)

• Grate 3 oz sharp cheddar (about ¾ cup).

Fresh Toppings (cutting board + knife + prep bowl)

• Measure ¾ cup sour cream.
• Dice 1 avocado medium.
• Wash, dry, and shred 5 romaine lettuce leaves.
• Quarter 2 limes.

Make It

1. HEAT 1½ Tbsp vegetable or corn oil in a medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes.
2. ADD the onion and COOK, stirring occasionally, until softened and beginning to brown, about 5 minutes.
3. ADD the garlic, chili powder, coriander, cumin, salt, and sugar. COOK, stirring constantly, until fragrant, about 30 seconds.
4. ADD the chicken and COOK, stirring constantly, until coated with the spices, about 30 seconds.
5. ADD the tomato sauce and ¾ cup water. STIR to separate the chicken pieces. BRING to a simmer, then REDUCE heat to medium-low and SIMMER uncovered, stirring occasionally, until the chicken is cooked through and the flavors have melded, about 8 minutes.
6. POUR the mixture through a medium-mesh strainer into a medium bowl, pressing on the chicken and onions to extract as much sauce as possible. SET the sauce aside.
7. TRANSFER the chicken mixture to a large plate and FREEZE for 10 minutes to cool.
8. COMBINE the cooled chicken mixture with the cilantro, jalapeños, and 8 oz grated cheddar in a medium bowl.
9. ADJUST oven racks to upper and lower-middle positions and HEAT oven to 300°F.
10. SMEAR the entire bottom of a 13 by 9-inch baking dish with ¾ cup chile sauce.
11. SPRAY both sides of the tortillas lightly with cooking spray and BAKE on the baking sheets until soft and pliable, about 4 minutes.
12. PLACE the warm tortillas on the countertop. INCREASE oven temperature to 400°F.
13. ADD ⅓ cup filling down the center of each tortilla. ROLL each tortilla tightly by hand and PLACE them side by side, seam-side down, in the baking dish.
14. POUR the remaining chile sauce over the top of the enchiladas. SPREAD the sauce with the back of a spoon so it coats the top of each tortilla.
15. SPRINKLE ¾ cup grated cheddar down the center of the enchiladas.
16. COVER the baking dish with foil and BAKE on the lower-middle rack until heated through and the cheese is melted, 20 to 25 minutes.
17. UNCOVER and SERVE immediately, passing the sour cream, avocado, lettuce, and lime wedges separately.

Tools: Medium saucepan, medium-mesh strainer, medium bowl, large plate, 13 × 9-inch baking dish, 2 baking sheets, knife, cutting board, spoon, grater, foil.

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