Chicken Enchiladas with Tomatillo Sauce

From Cook's Illustrated

Excellent enchiladas; can be made-ahead

Chicken Enchiladas with Tomatillo Sauce
5/2003

If you prefer, Monterey Jack cheese can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.

10 enchiladas, serving 4 or 5 as a main dish

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)
3 large jalapeño chiles , seeded and coarsely chopped (about 1 cup)
1 teaspoon granulated sugar
1/2 teaspoon table salt

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)

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


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, tomatillos, jalapeños, 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, stirring 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 fragrant, about 15 seconds. Add chicken 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.