# Chicken Enchiladas with Red Chili Sauce

> Chicken Enchiladas with Red Chili Sauce (ready in about 1 hr 45 min, makes 10 enchiladas (serves 4–5)), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-04-12
Posted by Suzanne Lejeune

Recipe adapted from [America’s Test Kitchen](https://www.americastestkitchen.com/recipes/67-chicken-enchiladas-with-red-chile-sauce).

- **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

## Shop It

### 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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