Chicken Enchiladas Recipe

Course: Appetizer, Dinner

Cuisine: Mexican

Prep Time: 40

Cook Time: 20

Total Time: 1

Servings: enchiladas

Calories: 350kcal

Author: Becky Hardin

These enchiladas are filled with chicken and a delicious red sauce for an easy Mexican dinner any night of the week.

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Equipment

Ingredients

For the Enchilada Sauce

4 dried guajillo chiles stems and seeds removed
2 dried ancho chiles stems and seeds removed
1 arbol chile stems and seeds removed (optional, for heat)
4 cups low-sodium chicken broth hot (180-200°F)
1 clove garlic minced
1 tablespoon semisweet chocolate chips
1 teaspoon kosher salt
½ teaspoon dried oregano

For the Enchiladas

2 cups shredded cooked chicken
8 large yellow corn tortillas or 12 taco-sized
1 cup crumbled cotija cheese
1 cup shredded monterey jack cheese

For Garnish

1 cup shredded lettuce
2 radishes sliced
2 tablespoons diced red onion
1 avocado sliced
½ cup crumbled cotija cheese

Instructions

Heat a cast iron skillet over medium-high heat. Once hot, add the chilis to the dry skillet. Toast, stirring often until fragrant and lightly charred, but not burnt. Place the chilis in a large heat-proof bowl.
4 dried guajillo chiles, 2 dried ancho chiles, 1 arbol chile
Pour the hot chicken broth over the chiles. Cover and let them soak for 20 minutes to soften.
4 cups low-sodium chicken broth
Once softened, add the chiles, along with the 1½ cups of the soaking liquid, garlic, chocolate, salt, and oregano to a blender. Blend until completely smooth.
1 clove garlic, 1 tablespoon semisweet chocolate chips, 1 teaspoon kosher salt, ½ teaspoon dried oregano
Preheat the oven to 350°F.
In a 9x13-inch baking pan, add enough enchilada sauce to coat the bottom. Spread it out into an even layer.
In a large bowl, mix together the cooked shredded chicken and enough enchilada sauce to lightly moisten the chicken.
2 cups shredded cooked chicken
Warm the corn tortillas in the microwave for 30-60 seconds, until pliable.
8 large yellow corn tortillas
Grab a tortilla, add some of the chicken filling down the center and top with cotija. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas and filling.
1 cup crumbled cotija cheese
Top with the remaining enchilada sauce and sprinkle on the monterey jack cheese.
1 cup shredded monterey jack cheese
Bake for 20 minutes until the cheese is melted and the sauce is bubbling around the edges.
Garnish with the lettuce, radish, onion, avocado and cotija before serving.
1 cup shredded lettuce, 2 radishes, 2 tablespoons diced red onion, 1 avocado, ½ cup crumbled cotija cheese

Video

Notes

For a hotter enchilada sauce, add an extra 1-2 arbol chiles.
Try making these enchiladas with green or white enchilada sauce instead!
These enchiladas would also be delicious with turkey, beef, or shredded pork.
To make these enchiladas vegetarian, swap the chicken for beans or veggies.
You can use flour or cassava flour tortillas instead of corn.
For gluten-free enchiladas, be sure to use certified gluten-free tortillas.
To keep these enchiladas extra traditional, omit the monterey jack cheese.

Storage: Store chicken enchiladas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition