Sauce
|
| 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)
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| 3 |
large jalapeño chiles , seeded and coarsely chopped (about 1 cup)
|
| 1 |
teaspoon granulated sugar
|
| 1/2 |
teaspoon table salt
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Filling
|
| 2 |
teaspoons vegetable oil or corn oil
|
| 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)
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Tortillas and Toppings
|
| 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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| |
See Illustrations Below: Assembling Enchilidas
1. FOR THE SAUCE: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, topmatillos, jalapenos, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes. Transfer mixture to blender and puree until smooth, about 30 seconds; set aside. Rinse out saucepan.
2. FOR THE FILLING: Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stiring ocassionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. Add cumin and cook, stirring frequently, until chicken is cooked through, about 5 minutes. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside.
3. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.
4. TO ASSEMBLE: Follow illustrations to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.
1. Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. |
2. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes. | 
3. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. |
4. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. | 
5.Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. |
6. Sprinkle 1/4 cup grated cheese down center of enchiladas. |
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