from America's Test Kitchen cookbook
FOR THE SAUCE & FILLING: Heat oil in medium sauce pan over medium-high heat until shimmering. Add onion, cook until softened and beginning to brown (about 5 minutes). Add garlic, chili powder, coriander, cumin, sugar, and salt, and cook, stirring constantly until fragrant (about 30 seconds). Add the chicken and cook stirring constantly until coated with the spices (about 30 seconds). Add the tomato sauce and water. Stir to separate the chicken pieces, and bring to a simmer. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until chicken is cooked through (about 8 minutes). Pour mixture through medium mesh strainer into a medium sized bowl, pressing on the contents to extract as much sauce (liquid) as possible. Set the sauce aside.
Transfer chicken mixture to large plate. Place in freezer for 10 minutes to cool.
Combine chicken with cheese (8 ounces), cilantro, and jalapeno's in a medium bowl.
Adjust oven racks to upper middle and lower middle positions and heat oven to 300 degrees.
TO ASSEMBLE: Smear bottom of 13 x 9 inch baking dish with 3/4 cup of the chili sauce. Place tortillas in a single layer on 2 baking sheets. Spray both side of tortillas lightly with vegetable oil spray. Bake until the tortillas are soft and pliable (about 4 minutes). Transfer warm tortillas to a work surface and increase oven temp to 400 degrees.
Spread 1/3 cup of the chicken filling down the center of each tortilla. Roll each tortilla tightly by hand and place seam side down, side by side, on the sauce in the baking dish. Pour the remaining chili sauce over the enchiladas. Use the back of a spoon to spread the sauce so it coats each tortilla. Sprinkle the remaining 3 ounces of cheese down the center of the enchiladas.
TO BAKE: Cover the baking dish with foil. Bake the enchiladas on the lower middle rack until heated through and cheese is melted (20-25 minutes). Uncover and serve immediately, passing the sour cream, avocado, lettuce, and lime wedges separately.
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Serving Size: 1 Serving (297g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 206 | ||
Calories from Fat: 107 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 83.2mg | 26 % | |
Sodium 994.6mg | 34 % | |
Potassium 422.7mg | 11 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 4.5g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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