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                                                                  Ingredients
                                                                  • Yes No 3 cup water
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 large garlic clove
                                                                  • Yes No 1 tbsp cumin, ground
                                                                  • Yes No 1 1/2 tsp coriander seed, ground
                                                                  • Yes No 1/2 tsp oregano leaves, dried
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 2 1/2 20 oz cup tomato sauce
                                                                  • Yes No 1 cup water
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 1 3 cup large onion
                                                                  • Yes No 1/2 cup low-sodium chicken broth
                                                                  • Yes No 4 cup shredded cooked chicken
                                                                  • Yes No 1 tsp cumin, ground
                                                                  • Yes No 1/4 cup chopped cilantro
                                                                  • Yes No 3/4 lb monterey jack cheese
                                                                  • Yes No salt and pepper
                                                                  • Yes No vegetable oil
                                                                  • Yes No 16 corn tortilla
                                                                  • Yes No red onion, cilantro, hot sauce and sour cream
                                                                  • MAKE THE SAUCE In a microwave-safe bowl, cover the chiles with the hot water. Microwave at high power for 2 minutes, until softened. Using a slotted spoon, transfer the chiles to a blender. Add 1 cup of the chile soaking liquid and the onion, garlic, cumin, coriander and oregano and puree.
                                                                  • In a large saucepan, heat the olive oil over moderately low heat. Add the tomato sauce and the water. Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 3/4 cup of the sauce into the bottom of 2 shallow baking dishes.
                                                                  • MEANWHILE, MAKE THE ENCHILADAS Preheat the oven to 350°. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until lightly browned, 10 minutes. Add the broth and cook, stirring, until the onions are very soft and the broth has evaporated, 10 minutes longer. Transfer to a bowl; let cool. Stir in the chicken, cumin, cilantro and half of the shredded cheese. Season with salt and pepper.
                                                                  • Wipe out the skillet and heat 1/4 inch of vegetable oil in it. Add the tortillas 1 at a time and fry over low heat just until pliable, about 10 seconds each. Transfer to a paper towel-lined baking sheet and pat dry. Spoon 1/4 cup of the chicken filling onto each tortilla and roll up into a tight cylinder. Place the cylinders in the baking dishes, seam side down. Spoon the remaining chile sauce on top, spreading it to cover the enchiladas. Sprinkle with the remaining cheese.
                                                                  • Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling; remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes. Serve with chopped red onion, cilantro, hot sauce and sour cream.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    foil

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