Spicy Ancho-Chicken Enchiladas
Savor the rich flavors of tender chicken melded with the smoky heat of ancho and guajillo chilies in this mouth-watering enchilada dish. Each bite bursts with authentic Mexican spices, cheese, and a sprinkle of fresh cilantro. Perfect for a cozy dinner or a festive gathering, this recipe will transport your taste buds south of the border.
ingredients
- 2 large chicken breasts, cooked and shredded
- 3 ancho chilies, seeds removed
- 3 guajillo chilies, seeds removed
- 2 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 corn tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 tablespoon olive oil
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a dry skillet, toast the ancho and guajillo chilies over medium heat until fragrant, about 2-3 minutes.
- 3.
Transfer the chilies to a blender and add the chicken broth, blending until smooth. Set aside.
- 4.
In the same skillet, heat olive oil. Sauté onion and garlic until translucent.
- 5.
Add shredded chicken, cumin, salt, and pepper to the skillet, mixing well.
- 6.
Pour half of the blended chili sauce into the chicken mixture and stir to combine.
- 7.
Lightly fry the corn tortillas in the skillet for 10 seconds per side until soft.
- 8.
Spoon chicken mixture onto each tortilla, roll them up, and place seam-side down in a baking dish.
- 9.
Pour the remaining chili sauce over the rolled tortillas and sprinkle with shredded cheese.
- 10.
Bake for 20-25 minutes until the cheese is golden and bubbly.
- 11.
Garnish with chopped cilantro and serve with sour cream on the side.