A rich and flavorful enchilada dish made with shredded chicken and a spicy red chile sauce.
65 minutes
A rich and flavorful enchilada dish made with shredded chicken and a spicy red chile sauce.
Dried Ancho Chilies
each
Chicken Thighs, bone-in, skin-on
0 lb
Serrano Pepper, roughly sliced
each
Roma Tomatoes, roughly chopped
0 lb
Onion, sliced
each
Garlic, smashed
each
Canned Chipotle Chilies, packed in adobo
each
Adobo Sauce, from the can
tablespoons
Bay Leaf
each
Dried Oregano, preferably Mexican
teaspoons
Ground Cumin Seed
teaspoons
Ground Coriander Seed
teaspoons
Chicken Stock, homemade or store-bought, low-sodium
cups
to taste
Black Pepper, freshly ground
to taste
Lime Juice, from 1 lime
tablespoons
tablespoons
Fresh Cilantro, chopped, leaves and fine stems
cups
cups
Corn Tortillas
each
Jack Cheese, grated
0 oz
Cotija Cheese, crumbled
0 oz
1. Prep Ancho Chilies
Trim off the tops of the dried ancho chilies and discard the seeds. Place them on a microwave-safe plate and microwave for about 15 seconds to make them pliable and fragrant.
2. Combine Ingredients in Pressure Cooker
Combine the prepped chilies, chicken thighs, sliced serrano pepper, chopped roma tomatoes, sliced onion, smashed garlic cloves, canned chipotle chilies with adobo sauce, bay leaf, oregano, cumin, coriander, and chicken stock in a pressure cooker. Season with kosher salt and freshly ground black pepper. Stir to mix thoroughly.
3. Pressure Cook
Secure the lid on the pressure cooker and cook on high pressure for 15 minutes. Use the quick-release method to release the pressure once cooking time is up. Carefully transfer the cooked chicken to a bowl using tongs and set aside to cool.
4. Blend Sauce
Transfer the remaining ingredients from the pressure cooker into a blender. Add the soy sauce and lime juice, then blend until smooth and uniform.
5. Shred Chicken
Once the chicken is cool enough to handle, discard the skin and bones, then shred the meat using your fingers or two forks. Fold in about 1/4 cup of the blended sauce into the shredded chicken and season with kosher salt and freshly ground black pepper to taste.
6. Preheat Oven and Fry Tortillas
Preheat your oven to 400°F (200°C). Pour the canola oil into a medium cast iron or non-stick skillet and heat until shimmering. Fry each corn tortilla one at a time in the hot oil until pliable, then drain on a paper towel-lined plate. Stack the fried tortillas and cover with a clean kitchen towel or paper towel to keep them warm and soft.
7. Assemble Enchiladas
Dip each fried tortilla into the prepared sauce, letting any excess drip off. Lay them on a plate. In a 9- by 13-inch baking dish, ladle about 1 cup of the sauce to coat the bottom. Fill each tortilla with 2 to 3 tablespoons of the shredded chicken mixture, roll them up, and place seam side-down in the baking dish.
8. Bake Enchiladas
Once all the enchiladas are assembled in the dish, spoon more sauce over them and spread the grated Jack or cheddar cheese evenly on top. Cover the dish with aluminum foil and bake in the preheated oven for 10 minutes.
9. Add Cotija Cheese and Finish Baking
After 10 minutes, remove the foil, sprinkle the crumbled cotija cheese on top, and bake for an additional 5 to 10 minutes, until the cheese is melted and bubbly. Remove from the oven and let the enchiladas cool slightly before serving. Garnish with chopped fresh cilantro.
The foundation of any red chile sauce is the dried chiles themselves. For a complex and nuanced flavor, use a combination of different chiles. Consider using both mild chiles like Ancho or Guajillo for depth, and hotter chiles like Arbol or Chipotle for a bit of a kick. Toast them slightly in a dry pan to enhance their flavors before rehydrating.
Use corn tortillas for authentic enchiladas. To prevent them from breaking when rolled, heat them slightly in a dry skillet or quickly pass them through hot oil to make them pliable. This step is crucial as it not only prevents tearing but also adds a toasty flavor to the tortillas.
Instead of store-bought enchilada sauce, make your own from scratch. This will give you control over the flavor balance and spiciness. After toasting and rehydrating your chiles, blend them with garlic, onion, Mexican oregano, cumin, and a bit of chicken stock or water for a smoother blend. Strain the sauce for a silky texture.
Spread a bit of your red chile sauce on the bottom of your baking dish to prevent sticking. Then, roll your enchiladas tightly without overfilling them and place them seam side down in the dish. Cover with more sauce, but don’t drown them—each enchilada should be coated but not swimming in sauce.
For the shredded chicken, use bone-in, skin-on chicken thighs or breasts for more flavor. Season well with salt and pepper, and consider adding Mexican spices that complement your sauce. Cook them slowly in a covered pot or slow cooker with some onion, garlic, and a bay leaf until they’re tender enough to shred.
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