Chicken Enchiladas with Tomatillo Sauce

Name: Chicken Enchiladas with Tomatillo Sauce
Yield: 10 enchiladas, serving 4 or 5 as a main dish
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 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; 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); 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

Main Courses
Latin America & Caribbean
Mexican
Eggs & Dairy
Poultry
Cheese
Chicken

Appears in Cook's Illustrated May/June 2003

Our recipe uses a few tricks to cut down on prep time while delivering enchiladas that still have all the rich, deep flavor of traditional versions.

SERVES 10 enchiladas, serving 4 or 5 as a main dish

TIME 1¾ hours

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