Affordable Everyday Meal.
Est. Cost: ~$18–$25 CAD total.
✨ Recipe by America’s Test Kitchen
⚠️ Recipe Warnings
Sauce quantity is modest for full coverage, so spread carefully over the enchiladas to avoid dry edges.
🛒 SHOP IT
Meat & Seafood
Produce
Dairy & Eggs
Bakery & Bread
Pantry
Oils & Fats
🔪 MISE IT
- Measure 1½ Tbsp vegetable oil or corn oil.
- Chop 1 medium onion fine (about 1 cup).
- Mince 3 medium garlic cloves (about 1 Tbsp).
- Measure 3 Tbsp chili powder, 2 tsp ground coriander, 2 tsp ground cumin, ½ tsp table salt, and 2 tsp granulated sugar into a small bowl.
- Trim excess fat from 12 oz chicken thighs.
- Cut chicken into ¼-inch-wide strips.
- Open 2 cans tomato sauce (16 oz total).
- Measure ¾ cup water.
- Chop ½ cup fresh cilantro leaves.
- Drain and chop 1 can pickled jalapeños (about ¼ cup).
- Grate 8 oz sharp cheddar (about 2 cups).
- Place 10 corn tortillas on 2 baking sheets.
- Grate 3 oz sharp cheddar (about ¾ cup).
- Measure ¾ cup sour cream.
- Dice 1 avocado medium.
- Wash, dry, and shred 5 romaine lettuce leaves.
- Quarter 2 limes.
🍳 MAKE IT
- HEAT 1½ Tbsp vegetable or corn oil in a medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes.
- ADD the onion and COOK, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- ADD the garlic, chili powder, coriander, cumin, salt, and sugar. COOK, stirring constantly, until fragrant, about 30 seconds.
- ADD the chicken and COOK, stirring constantly, until coated with the spices, about 30 seconds.
- ADD the tomato sauce and ¾ cup water. STIR to separate the chicken pieces. BRING to a simmer, then REDUCE heat to medium-low and SIMMER uncovered, stirring occasionally, until the chicken is cooked through and the flavors have melded, about 8 minutes.
- POUR the mixture through a medium-mesh strainer into a medium bowl, pressing on the chicken and onions to extract as much sauce as possible. SET the sauce aside.
- TRANSFER the chicken mixture to a large plate and FREEZE for 10 minutes to cool.
- COMBINE the cooled chicken mixture with the cilantro, jalapeños, and 8 oz grated cheddar in a medium bowl.
- ADJUST oven racks to upper and lower-middle positions and HEAT oven to 300°F.
- SMEAR the entire bottom of a 13 by 9-inch baking dish with ¾ cup chile sauce.
- SPRAY both sides of the tortillas lightly with cooking spray and BAKE on the baking sheets until soft and pliable, about 4 minutes.
- PLACE the warm tortillas on the countertop. INCREASE oven temperature to 400°F.
- ADD ⅓ cup filling down the center of each tortilla. ROLL each tortilla tightly by hand and PLACE them side by side, seam-side down, in the baking dish.
- POUR the remaining chile sauce over the top of the enchiladas. SPREAD the sauce with the back of a spoon so it coats the top of each tortilla.
- SPRINKLE ¾ cup grated cheddar down the center of the enchiladas.
- COVER the baking dish with foil and BAKE on the lower-middle rack until heated through and the cheese is melted, 20 to 25 minutes.
- UNCOVER and SERVE immediately, passing the sour cream, avocado, lettuce, and lime wedges separately.
Tools: Medium saucepan, medium-mesh strainer, medium bowl, large plate, 13 × 9-inch baking dish, 2 baking sheets, knife, cutting board, spoon, grater, foil.
Shop It!
| Overbuy | Cost | Have it! |
|---|
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date