Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands-on Time
45 Mins
Total Time
1 Hour 15 Mins
Yield
Makes 6 to 8 servings

Make the enchilada sauce up to three days ahead; the flavors will meld and only get better.

How to Make It

Step 1

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°.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Meanwhile, combine avocado, next 2 ingredients, and remaining 1/2 tsp. salt; serve with enchiladas.

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