Spicy Chicken Enchiladas with Homemade Red Sauce

1. Make the Sauce and Filling

Begin by heating 1.5 tablespoons of vegetable oil in a medium saucepan over medium heat until it is hot and shimmering, which should take about 2 minutes. Add 1 finely chopped medium onion to the pan and cook for about 5 minutes, until it is softened and beginning to brown. Stir in 1 tablespoon minced garlic, 3 tablespoons chili powder, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 0.5 teaspoon table salt, and 2 teaspoons granulated sugar. Continue cooking for about 30 seconds until the spices release their fragrant aroma. Add 12 ounces of chicken thighs cut into strips to the saucepan and stir to coat the chicken evenly with the spices. Pour in 2 cans of tomato sauce and 3/4 cup of water, mixing well to ensure the chicken pieces separate. Bring the mixture to a simmer and let it cook for about 8 minutes until the chicken is cooked through and the flavors meld together. Using a medium-mesh strainer placed over a medium bowl, strain the mixture to extract the sauce, and set the sauce aside. Allow the chicken mixture to cool by spreading it out on a large plate and placing it in the freezer for about 10 minutes. Once cooled, combine the chicken mixture with 1/2 cup chopped fresh cilantro, 1 can of pickled jalapeños, and 8 ounces of grated sharp cheddar cheese in a medium bowl.

2. Assemble the Enchiladas

Preheat your oven to 300 degrees Fahrenheit. Heat 10 corn tortillas following the instructions provided on the package or by using your preferred method. Working with one tortilla at a time, fill it with the chicken mixture, roll it up, and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling. Pour the reserved sauce over the top of the enchiladas, ensuring they are evenly covered. Cover the baking dish with foil and bake the enchiladas on the lower-middle rack of the oven for 20-25 minutes until they are heated through.

3. Serve

Once the enchiladas are baked, uncover the dish and sprinkle 3 ounces of grated cheddar cheese over the top. Serve the enchiladas with 3/4 cup sour cream, 1 diced medium avocado, 5 shredded romaine lettuce leaves, and 2 quartered limes on the side. Enjoy your meal!