Chicken Enchiladas with Red Chili Sauce

He can't handle the heat! 🌶  😂  I like spicy chicken tacos, seafood fra diavola and spicy black bean burgers - anything with just a hint of spice.   Plot twist - my better half doesn't share my affection for "well seasoned" dishes. 😂  I've actually sat across the table from him and witnessed as his nose started to run and beads of sweat formed on his forehead while he consumed an overly "peppery" slice of pizza.  🥵  

Arguably, one of the most important skills that I've acquired over the last 30 years as the wife of a heat-sensitive eater is how to "de-spice" any dish. 😅 I don't want to toot my own horn but I'm pretty much an expert at removing every last spicy rib and seed from a jalapeno in an attempt to render them more mild. 🌶🤣  I've also mastered the art of pepper replacement.  FYI: Cubanelles, poblanos and bell peppers make great substitutes for cayenne and habaneros.  

Some like it hot... but some do not.  😬  The great thing about making meals at home is that you can customize them to your own level of spiciness.  Turn up the heat on these Chicken Enchiladas with extra peppers or a dash of hot sauce or make them more mellow by substituting bell pepper for the jalapeño or leaving out the peppers completely. 

As for me - I like my enchiladas somewhere in the middle of fiery and bland.  Poblanos and serranos are my favorite for a nice kick but not so much that I feel like my tongue is on fire. 🔥  Pick your level of heat and make some of these Chicken Enchiladas with Red Chili Sauce for yourself.  

Chicken Enchiladas with Red Chili Sauce
Sauce and Filling
1 1/2 Tablespoons oil
1 onion, chopped fine
3 Tablespoons chili powder
3 garlic cloves, minced
2 teaspoons coriander
2 teaspoons cumin
2 teaspoons sugar
1/2 teaspoon salt
12 ounces boneless, skinless chicken thighs, cut into 1/4" wide strips
16 ounces tomato sauce
3/4 cup water
1/2 cup fresh cilantro, chopped
1 jalapeño, diced (or bell pepper)
2 cups sharp cheddar cheese, shredded

Tortillas and Toppings
10 (6 inch) corn tortillas
3/4 cup cheddar cheese shredded
3/4 cup sour cream
1 avocado, cut into 1/2" pieces
5 romaine lettuce leaves
lime wedges

Heat oil in skillet.  Add onion and jalapeno and cook until browned.  

Stir in chili powder, garlic, coriander, cumin, sugar and salt. 

Add chicken and cook 1 minute.  

Add tomato sauce and water and bring to a simmer.  Cook 8 minutes. 

Strain mixture through a strainer.  Transfer chicken and onion to refrigerator for 20 minutes. 

Add cilantro and cheese to chicken mixture.

Spread 3/4 c. sauce in bottom of a 9x13" baking dish.  

Spread tortillas in a single layer on baking sheet.  Spray lightly with cooking spray.  

Bake 2-4 minutes at 350.  

Spread 1/3 c. chicken mixture in center of each tortilla.  

Roll each tortilla tightly and place, seam side down, in baking dish.  

Pour remaining chili sauce over enchiladas. 

Sprinkle cheese over enchiladas.  Cover pan with foil.  Bake 20-25 minutes at 400.  

Uncover and top with sour cream, avocado, lettuce and lime wedges. 

I'm an Italian girl from Ohio and for a long time, I really didn't feel qualified to cook Latin or Asian or even Southern cuisine.  It's taken me some time (and a whole lot of practice) to build up enough confidence to tackle meals like curry or enchiladas.  I'm not sure if these are traditional Mexican enchiladas but I think they're pretty great.  

Caio!

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