- 4 Anaheim chiles or 3 large jalapeño peppers
- 3 poblano peppers
- 6 plum tomatoes, halved
- 1 onion, cut into wedges
- 7 garlic cloves, unpeeled
- 1 (28-oz.) can tomato sauce
- 2 cups chicken broth
- 1 tablespoon ground chipotle chile pepper
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt, divided
- 1 (8-oz.) block Monterey Jack cheese
- 12 (6-inch) corn tortillas
- 4 cups shredded deli-roasted chicken
- 1/2 (8-oz.) block sharp Cheddar cheese, shredded
- 2 avocados, chopped
- 1/2 cup torn cilantro leaves
- 2 tablespoons fresh lime juice
How to Make It
Prepare Sauce: Preheat broiler with oven rack 5 inches from heat. Broil first 5 ingredients on a foil-lined baking sheet, 6 minutes or until peppers blister and char. Remove from oven; let stand 10 minutes or until cool enough to handle. Peel and seed peppers; peel garlic. Reduce oven temperature to 375°.
Bring tomato sauce, next 5 ingredients, broiled vegetables, and 1 tsp. salt to a boil in a large saucepan over high heat, stirring occasionally. Reduce heat to medium-low; cook, stirring occasionally, 35 minutes. Remove from heat; cool 10 minutes. Process with a handheld blender or in batches in a food processor or blender until smooth.
Prepare Enchiladas: Shred 2 oz. Monterey Jack cheese to yield 1/2 cup. Cut remaining Monterey Jack cheese into 12 (4- x 1/2-inch) sticks.
Spread 1 cup enchilada sauce in a 13- x 9-inch baking dish coated lightly with cooking spray. Spread a thin layer of sauce on 1 tortilla. Place 1/3 cup chicken and 1 Monterey Jack cheese stick on edge of tortilla, and roll tortilla. Place in baking dish, seam side down. Repeat with remaining tortillas, chicken, and cheese sticks. Pour 2 1/2 cups sauce over tortillas. Chill remaining sauce for another use. Bake enchiladas at 375° for 30 minutes.
Top enchiladas with shredded Cheddar and shredded Monterey Jack cheese; bake 5 more minutes or until cheese is melted. Remove from oven; let stand 10 minutes.
Meanwhile, combine avocado, next 2 ingredients, and remaining 1/2 tsp. salt; serve with enchiladas.