Chicken Enchiladas

Chicken Enchiladas
Votes: 2
Rating: 5
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Rate this recipe!
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This delicious enchilada recipe is the perfect make-ahead dish, it doubles or triples beautifully and is always a hit with family and friends. The full recipe has a few more steps than usual, but the flavor of the enchilada sauce is well worth it. I also provide some options for substitutions that will take less time. This recipe is adapted from the Mexican Everyday cookbook by Rick Bayless
Servings Prep Time
4 people 40 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
25 minutes
Chicken Enchiladas
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
This delicious enchilada recipe is the perfect make-ahead dish, it doubles or triples beautifully and is always a hit with family and friends. The full recipe has a few more steps than usual, but the flavor of the enchilada sauce is well worth it. I also provide some options for substitutions that will take less time. This recipe is adapted from the Mexican Everyday cookbook by Rick Bayless
Servings Prep Time
4 people 40 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 350 degrees
  2. Begin with the dried guajillo chilies - I find these at my favorite local Mexican market (El Burrito Mercado) or in the grocery store ethnic foods aisle - if you are using chili powder instead of dried chilies, skip to step 7
  3. Choose 3 large or 4 small dried guajillo chilies
  4. Using kitchen scissors or a sharp knife, cut the top & bottom off the chilies and cut them down the middle
  5. Remove the seeds & ribs from the chilies and cut them in half
  6. Spread the chilies on a baking sheet and bake until toasted and blistered - only about 2 minutes - check them often
  7. Combine the tomatoes, garlic, cumin, salt & pepper and 2 of the toasted chilies halves (or 1tbsp of the chili powder) in a blender
  8. Blend until smooth and taste - add more toasted chilies (or chili powder) a little at a time and blend until you get to a nice spice level for you. I like it to have a good kick so I usually use all of the toasted chilies
  9. Heat the olive oil in a large saucepan until hot and remove from the heat - if using chili powder, skip to step 12
  10. Place a mesh strainer over the pan and pour the sauce into the strainer from the blender
  11. Using a large spoon, press the sauce through the strainer to remove the pieces of chili skin. Remove the strainer
  12. Cook the sauce over medium heat, stirring often, until the sauce reduces slightly and is the consistency of tomato paste - about 6-8 minutes
  13. Add the chicken broth, bring to a boil, reduce the heat and simmer for 10 minutes so the flavors meld
  14. While the sauce is simmering, place the tortillas on a baking sheet, spray with cooking spray or brush with oil and cook until soft & pliable - about 3 minutes
  15. Spread a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan
  16. In a large bowl, combine the shredded chicken, a cup or so of the enchilada sauce and 1 cup of the cheese
  17. Top each tortilla with a generous portion of the chicken mixture
  18. Roll up the enchiladas and place them into the 9x13 pan - I somehow always end up with 13
  19. Spoon the remaining enchilada sauce over the pan
  20. Sprinkle the other cup of cheese on top and either cover and refrigerate the pan for later or put in the oven uncovered
  21. Bake at 350 degrees for 20-25 minutes or until hot and bubbling.
  22. Serve with cilantro and sour cream and your favorite rice, salad or chips
Recipe Notes

I almost always double or triple the enchilada sauce recipe and freeze it.  That way I have homemade sauce in the freezer and it's quick and easy to whip up a pan of enchiladas - chicken, ground beef or cheese

You could also make this recipe using canned enchilada sauce - in that case, begin at step 10 and heat the sauce in oil until it reduce slightly, adjust seasonings adding chili powder, salt or pepper to build the flavor.  Then add chicken broth, if needed, to thin the sauce

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4 thoughts on “Chicken Enchiladas”

  1. This looks like a great recipe! I’ll check here often Maggie as you know all my feasts are always appropriate from vegan to carnivore as well as dairy, wheat and soy intolerant! I bet you have all sorts of wheat-free recipes you are sharing here! Love you and miss you!

  2. Just made this for a family at my Synagogue in need of meals during an illness. I am not a cook, but this was so simple (I admit to going the chili powder route) and delicious. I doubled the recipe for the sauce, so already have a second container ready to go in my freezer. Thanks, Maggie!

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