Chicken Enchiladas
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
Ingredients
- 3 large dried guajillo chilies or 2-3 tbsp chili powder
- 2 large garlic cloves
- 1 28 oz can canned tomatoes preferably fire roasted
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 2 cups chicken broth low sodium
- 1 rotisserie chicken meat shredded
- 14 corn tortillas
- 2 cups colby jack cheese shredded
- 1 bunch cilantro chopped (optional)
Instructions
- Preheat the oven to 350 degrees
- 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
- Choose 3 large or 4 small dried guajillo chilies
- Using kitchen scissors or a sharp knife, cut the top & bottom off the chilies and cut them down the middle
- Remove the seeds & ribs from the chilies and cut them in half
- Spread the chilies on a baking sheet and bake until toasted and blistered - only about 2 minutes - check them often
- Combine the tomatoes, garlic, cumin, salt & pepper and 2 of the toasted chilies halves (or 1tbsp of the chili powder) in a blender
- 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
- Heat the olive oil in a large saucepan until hot and remove from the heat - if using chili powder, skip to step 12
- Place a mesh strainer over the pan and pour the sauce into the strainer from the blender
- Using a large spoon, press the sauce through the strainer to remove the pieces of chili skin. Remove the strainer
- Cook the sauce over medium heat, stirring often, until the sauce reduces slightly and is the consistency of tomato paste - about 6-8 minutes
- Add the chicken broth, bring to a boil, reduce the heat and simmer for 10 minutes so the flavors meld
- 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
- Spread a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan
- In a large bowl, combine the shredded chicken, a cup or so of the enchilada sauce and 1 cup of the cheese
- Top each tortilla with a generous portion of the chicken mixture
- Roll up the enchiladas and place them into the 9x13 pan - I somehow always end up with 13
- Spoon the remaining enchilada sauce over the pan
- Sprinkle the other cup of cheese on top and either cover and refrigerate the pan for later or put in the oven uncovered
- Bake at 350 degrees for 20-25 minutes or until hot and bubbling.
- Serve with cilantro and sour cream and your favorite rice, salad or chips
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
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!
Making it again Maggie for Super bowl Sunday! Always a hit! Oh made the fabulous guacamole too!
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!
Thanks Meg! I’m glad they worked well
Still a hit!! Just made it again for Super Bowl Sunday 2/3/19
Thanks Maggie! You’re the Best!