Healthy eating: Make ahead chicken enchiladas
Make ahead chicken enchiladas
3 tablespoon canola oil, divided
1 medium yellow onion, diced
3 tablespoons mild red chile powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons sugar
2 cloves garlic, minced
1/2 teaspoon salt
15-ounce can tomato sauce
1 1/2 pounds boneless, skinless chicken thighs
12 (6-inch) corn tortillas
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 tomato, diced
1/4 cup diced green onion
1/3 cup light sour cream
Heat 1 tablespoon of oil in a 12-inch nonstick frying pan, add onions and cook over medium heat until onions soften. Add chile powder, coriander, cumin, sugar, garlic and salt; continue cooking for one more minute. Be careful to not let the garlic scorch. Add the tomato sauce to the onion mixture, then fill the can with water and stir it to into the mixture. Cook over medium heat until it comes to a simmer. Place the chicken thighs in the sauce, then cover and cook over medium heat for 30 minutes or until the chicken reaches a temperature of 165 degrees. Turn the chicken halfway through the cooking process. Remove chicken from sauce and let cool for 5 minute. Dice chicken into 1/2-inch chunks, then return the meat to the warm sauce. Ready a 9 x 13-inch baking dish by spreading 1/2 cup of the enchilada sauce on the bottom of the dish. Prepare the tortillas by brushing one side of each corn tortilla with the remaining oil and stacking them. Wrap stacks of 6 tortillas in a paper towel and microwave for 45 seconds on high. To assemble, spoon 1/3 cup of chicken and sauce across the center of a warm tortilla. Roll the tortilla tightly, and then place in the baking dish, seam-side down. Continue until all meat and tortillas are assembled into enchiladas, top with the sauce has been reserved. (At this point the enchiladas can be covered and refrigerated or frozen for a later meal.) Bake for 30 minutes at 350 degrees, then top with cheese and continue to bake an additional 15 minutes. Top with lettuce, tomato, green onion and a dollop of sour cream, then serve. Makes 6 servings and freezes well.
Recipe provided by Karen Massey.
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