Chicken Enchiladas with Red Chile Sauce
1 medium onion, chopped fine
1/4 cup jalapenos from jar, chopped fine
1 tsp. canola oil
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
3 tsp. sugar
1 15 oz. can tomato sauce
1 cup water
1 large tomato, seeded and chopped
1 lb. boneless, skinless chicken breasts
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded
1/2 cup fresh cilantro, minced
12 (6-inch) soft corn tortillas
salt and ground black pepper
Preheat oven to 425.
Combine the onion, jalapeno, 1/2 tsp. salt and oil in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.
Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds.
Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, five minutes.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 20-30 minutes. Transfer chicken to a plate; set aside to cool.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds.
Spread the tortillas on a clean work surface; spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13-inch baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about seven minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).
Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.
Remove foil and bake another five minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, etc.
Source: Pink Parsley who adapted from Tide and Thyme, originally from America's Test Kitchen