Chicken Enchiladas with Red Chile Sauce (Enchiladas de Pollo con Salsa Roja)

Chicken Enchiladas with Red Chile Sauce (Enchiladas de Pollo con Salsa Roja)

4 Servings
Ingredients:

Filling:

  • 4 each chicken thighs
  • ½ cup cilantro leaves, chopped fresh
  • 2-4 ounces pickled jalapenos, drained and chopped
  • 8 ounces sharp cheddar cheese, grated (2 cups)

Tortillas and Toppings:

  • 10 each corn tortillas (six-inch)
  • cooking spray
  • 3 ounces sharp cheddar cheese, (3/4 cup) grated
  • ¾ cup sour cream
  • 1 each avocado, diced medium
  • 5 romaine lettuce, shredded
  • 2 limes, quartered
Method:
  1. In a large saute pan, heat 1-2 tablespoons of oil over medium-high heat.
  2. Sear the chicken thighs skin-side down until golden brown.
  3. Turn the chicken thighs over and add the red chile sauce to the pan almost covering the chicken.
  4. Bring the sauce to a simmer, cover tightly and cook in a 350℉ oven until the chicken is cooked through and fork-tender, about 50 minutes.
  5. Remove the chicken from the sauce and allow to cool.
  6. Reserve the sauce.
  7. After the chicken is cool enough to handle, shred or pull the chicken meat with a fork and combine with cilantro, jalapeños, and cheese in a bowl and and reserve.
  8. Lightly spray tortillas with cooking spray and warm them in a 300℉ oven to make them pliable for rolling.
  9. Sauce the bottom of a baking dish with some of the red chile sauce.
  10. Fill the enchiladas with some of the chicken filling and roll, placing the seam-side down in the baking dish.
  11. Repeat with remaining enchiladas.
  12. Add some more sauce to the tops of the enchiladas and then cover with shredded cheddar cheese.
  13. Cover and bake the enchiladas on until heated through and cheese is melted, about 25 minutes.
  14. Uncover and serve immediately, garnished with sour cream, avocado, queso fresca, lettuce, and lime wedges.