Name: Basic Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 pounds boneless chicken breasts or thighs (3-6 pieces); 1/3 medium onion; 3 cloves of garlic; 1 small celery stick, sliced in half; 1 small carrot, sliced in half; 2 bay leaves; 5 cups water; 5 sprigs of cilantro; 1/2 tsp peppercorns; Salt, to taste; 2 ancho chile peppers (stems and seeds removed); 8-9 guajillo chiles (stems and seeds removed); 4-6 chile de arbol peppers (optional); 1 large Roma tomato (sliced in half); 1/2 white onion (quartered); 3 large cloves of garlic; 1/4 cup avocado or olive oil; 1 tsp Mexican oregano; 1 tsp cumin seeds; 1 tsp peppercorns; 3-4 tsp Knorr chicken bouillon (optional); 4 cups chicken broth from poaching; Salt, to taste; 16 corn tortillas; Avocado or canola oil; 8 oz Monterey Jack or Chihuahua cheese (shredded); 8 oz queso fresco or cotija (crumbled fine); Shredded lettuce; Thinly sliced onion; Thinly sliced tomato

Description

A cozy and delicious recipe for Chicken Enchiladas that brings warmth to family gatherings.

Ingredients

2 pounds boneless chicken breasts or thighs (3-6 pieces)
1/3 medium onion
3 cloves of garlic
1 small celery stick, sliced in half
1 small carrot, sliced in half
2 bay leaves
5 cups water
5 sprigs of cilantro
1/2 tsp peppercorns
Salt, to taste
2 ancho chile peppers (stems and seeds removed)
8-9 guajillo chiles (stems and seeds removed)
4-6 chile de arbol peppers (optional)
1 large Roma tomato (sliced in half)
1/2 white onion (quartered)
3 large cloves of garlic
1/4 cup avocado or olive oil
1 tsp Mexican oregano
1 tsp cumin seeds
1 tsp peppercorns
3-4 tsp Knorr chicken bouillon (optional)
4 cups chicken broth from poaching
Salt, to taste
16 corn tortillas
Avocado or canola oil
8 oz Monterey Jack or Chihuahua cheese (shredded)
8 oz queso fresco or cotija (crumbled fine)
Shredded lettuce
Thinly sliced onion
Thinly sliced tomato
Sliced jalapeño

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Instructions

Cook the Chicken: In a large pot, combine chicken, onion, garlic, celery, carrot, bay leaves, cilantro, peppercorns, salt, and water. Bring to a boil, then simmer for 25-30 minutes until chicken is tender. Remove chicken and shred once cool.
Make the Sauce: In a blender, combine the dried chiles, tomato, onion, garlic, oil, Mexican oregano, cumin, peppercorns, and a pinch of salt. Blend until smooth, adding broth as necessary for consistency.
Preheat Oven: Set your oven to 375°F (190°C).
Assemble the Enchiladas: Warm the tortillas in a skillet. Dip each tortilla into the sauce, fill with shredded chicken, and roll. Place seam-side down in a greased baking dish.
Top and Bake: Pour remaining sauce over enchiladas and sprinkle with both cheeses. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.

Notes

Top with fresh avocado slices, diced tomatoes, or a drizzle of Mexican crema for extra flavor. Pair with refried beans or a fresh green salad.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican