Chicken Enchiladas with Red Chili Sauce

whatscookinchicago.com

Lori-tom Brown-guinchard

subheading: Sauce and Filling:

1 ½ tablespoons vegetable oil or corn oil

1 medium onion ,chopped fine (about 1 cup)

3 medium cloves garlic , minced

3 tablespoons chili powder

1 tablespoon ground cumin

½ teaspoon table salt

2 teaspoons granulated sugar

1 pound boneless, skinless chicken thighs, trimmed of excess fat & cut into ¼-inch-wide strips

2 cans tomato sauce (8 ounces each)

1 cup chicken broth

½ cup chopped fresh cilantro leaves

1 can (4 ounces) pickled jalapeños , drained and chopped (about ¼ cup)

8 ounces sharp cheddar cheese , grated (2 cups)

subheading: Tortillas and Toppings:

10 corn tortillas (six-inch)

Vegetable cooking spray

3 ounces grated sharp cheddar cheese (¾ cup)

¾ cup sour cream

1 avocado , diced medium

5 leaves romaine lettuce washed, dried, and shredded

2 limes , quartered

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