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Chicken Enchiladas 22

Chicken Enchiladas 22 is a chicken recipe made with Vegetable Oil, Chili Powder, Salt, Sugar, and Tomato Sauce. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 3 tbsp
• 1/2 tsp
• 2 tsp
• 16 oz
• 8 oz
• 3 oz
• 1/4 cup

Method (preview)

1. 1

   Heat the oil in a saucepan until hot but not smoking, about 2 minutes.

2. 2

   Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.

3. 3

   Add garlic, chili powder, coriander, cumin salt, and sugar; cook, stirring constantly until fragrant, about 30 seconds.

4. 4

   Add chicken and cook, stirring constantly until coated with spices, about 30 seconds.

5. 5

   Add tomato sauce and 3/4 cup of water, stir to separate chicken pieces.

6. 6

   Bring to a simmer, then reduce heat to medium los; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes.

7. 7

   Pour mixture through medium mesh strainer into medium bowl, pressing on chicken and onion to extract as much sauce as possible; set sauce aside.

8. 8

   Transfer chicken mixture to large plate; freeze for 10 minutes, to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.

9. 9

   Adjust oven racks to upper and lower middle positions and heat oven to 300F.

10. 10

    Heat the tortillas and fill, roll, and sauce enchiladas.

11. 11

    Cover baking dish with foil.

12. 12

    Bake enchiladas on lower middle rack until heated through and cheese is melted 20 to 25 minutes.

13. 13

    Uncover and serve immediately, passing toppings separately.