Name: Chicken Enchiladas with Red Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 16 enchiladas, 8 servings
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 1 1/2 pounds (680 g) boneless skinless chicken thighs or breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 1 teaspoon chili powder; 1 red onion, chopped; 2 cloves garlic, finely chopped; 1 cup (140 g) frozen corn, thawed; 1 (4-ounce) can diced green chiles; 2 chipotles in adobo, finely chopped; 1 (14.5-ounce) can diced tomatoes, drained; 16 corn tortillas (6-inch); 3 cups (720 ml) red enchilada sauce; 2 cups (200 g) shredded cheddar and Monterey Jack; Chopped cilantro, sliced scallions and sour cream, to serve

These enchiladas use a filling of spiced shredded chicken, corn, green chiles and chipotle, rolled in corn tortillas and baked in red enchilada sauce. The chipotle gives a smoky heat that runs through the whole dish, so a little goes a long way.

The main thing that stops corn tortillas from cracking is warmth. Cold tortillas split as soon as you roll them. Warm them in a stack, wrapped in a damp towel, in the microwave, then dip each one briefly in the sauce before filling. They become soft and flexible and soak up flavour as they bake.

Chicken thighs stay juicier than breasts here, but either works. You can also use 4 cups of leftover or rotisserie chicken and skip the first step.

The recipe fills two 9x13-inch dishes, enough for a crowd or one dinner plus a tray for the freezer. Serve with Mexican rice, refried beans, and a bowl of sour cream and chopped cilantro.