Description
Delicious chicken enchiladas wrapped in corn tortillas and smothered in rich red sauce, perfect for gatherings or cozy dinners.
Ingredients
- 2 lbs chicken breasts (shredded)
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 2 cups Monterey Jack cheese (shredded)
- 1 cup Mexican Queso Fresco (crumbled)
- 12 corn tortillas
- 1 small red onion (chopped for topping)
- Salt and pepper (to taste)
- Oil
- ½ cup fresh cilantro (coarsely chopped)
- 4 dried ancho chiles (seeds and stems removed)
- 3 dried guajillo chiles (optional, seeds and stems removed)
- ¼ teaspoon dried oregano
Instructions
- Cook the chicken: Boil or slow-cook the chicken until tender (about 30 minutes).
- Shred: Once cooled, shred the chicken and toss it with minced garlic, cumin, and chile powder. Season with salt and pepper.
- Prepare the sauce: In a skillet, toast the dried ancho and guajillo chiles for 2-3 minutes. Blend with garlic, oregano, and water until smooth. Adjust seasoning with salt.
- Warm tortillas: Heat oil in a pan. Quickly fry each tortilla for about 30 seconds to soften.
- Fill the tortillas: Place a generous scoop of the shredded chicken in the center of each tortilla, roll tightly, and place seam side down in a baking dish.
- Top and bake: Pour the ancho sauce generously over the assembled enchiladas, sprinkle with Monterey Jack cheese, and bake at 375°F for 25 minutes until bubbly and cheese is golden brown.
Notes
Serve with chopped cilantro and diced red onion. Pair with Mexican rice, refried beans, and guacamole for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican