30 minutes
A rich and savory dish featuring toasted guajillo chiles, tender chicken, and melted cheese wrapped in corn tortillas and baked to perfection.
Guajillo Chiles, dried
each
Garlic Clove, peeled, quartered
each
Fire-Roasted Diced Tomatoes, canned
0 oz
Ground Cumin, ground
teaspoons
Ground Black Pepper, ground
teaspoons
cups
Corn Tortillas
each
tablespoons
Shredded Chicken, cooked
0 oz
Mexican Melting Cheese, shredded
0 oz
to taste
teaspoons
Onion, fresh, rings
each
Cilantro, fresh
sprigs
1. Preheat Oven and Toast Chiles
Preheat your oven to 350°F. Toast the dried guajillo chiles in a medium skillet over medium heat until aromatic and slightly lighter in color.
2. Blend Sauce Ingredients
Blend the toasted chiles, peeled and quartered garlic cloves, fire-roasted diced tomatoes, ground cumin, and ground black pepper until smooth. Strain into a large saucepan.
3. Cook the Sauce
Add a tablespoon of oil to the sauce in the saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, then add the chicken broth and simmer for about 10 minutes.
4. Prepare Tortillas
Brush the corn tortillas with oil and bake in the preheated oven for about 3 minutes until pliable.
5. Season and Assemble Enchiladas
Season the sauce with salt and sugar. Fill each tortilla with shredded chicken, roll them up, and place them seam-side down in a baking dish. Pour the sauce over and sprinkle with cheese.
6. Bake Enchiladas
Bake in the oven for 10 to 15 minutes until the cheese is melted and bubbly.
7. Garnish and Serve
Garnish the enchiladas with fresh onion rings and sprigs of cilantro before serving.
Opt for dried Mexican chiles, like ancho, guajillo, and pasilla, for an authentic depth of flavor. Toast them briefly in a dry skillet to enhance their natural oils before rehydrating in hot water. This step intensifies the richness of the sauce.
Blend the rehydrated chiles with aromatics like garlic, onion, and spices. About 1 tablespoon of apple cider vinegar can balance the sauce's flavors with a hint of acidity. Simmer the sauce until it thickens slightly and deepens in flavor. Strain it if you prefer a smoother sauce without any bits of skin or seeds.
For tender and flavorful chicken, poach it in broth with aromatics such as garlic, bay leaves, and peppercorns. If time permits, use bone-in, skin-on chicken breasts or thighs for a richer taste. Allow it to cool in the broth for maximum juiciness before shredding.
Lightly fry the corn tortillas in oil before assembling. This process not only prevents them from cracking but also adds a subtle toasty flavor. Dip each tortilla in the red chile sauce just before filling and rolling.
Use a blend of cheeses for the ideal melt and flavor. A combination of Monterey Jack and mild cheddar works well, but don't hesitate to add a touch of queso fresco to finish for a traditional touch.
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