Chicken Enchiladas Recipe (Enchiladas Rojas)

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

4 dried ancho peppers (stemmed and seeded)

4 dried guajillo peppers (stemmed and seeded)

4 dried chiles de arbol (stemmed and seeded, optional, for spicy)

1 tablespoon vegetable oil

1 small onion (chopped)

4 cloves garlic (chopped)

2 teaspoons coarse sea salt

Water as needed

1 tablespoon vegetable oil (divided)

2 cups cooked shredded chicken

2 cups shredded Mexican Manchego cheese (Or use a Mexican cheese blend or any good melty cheese)

8 corn tortillas

FOR SERVING: Crumbly queso fresco, fresh chopped cilantro, spicy chili flakes

Instructions

FOR THE ENCHILADA SAUCE

Toast

Dry toast the dried chili peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly. Cool, then set them into a heavy bowl with enough hot water to cover them.

Soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor. Reserve 1 cup of the dark soaking water.

Onion

In the same heated pan, add 1 tablespoon olive oil. Cook the onion 4-5 minutes, or until it becomes translucent.

Garlic

Add the garlic and cook another minute, until fragrant.

Processor

Add the onion and garlic to the food processor along with sea salt, then process to form a paste.

Process

Pour in the reserved soaking liquid 1/4 cup at a time and process to form a sauce to your desired consistency. You can add more fresh water if needed.

Strain the sauce, if desired, then pour into a saucepan or pot. Bring to a boil, then reduce the heat and simmer for 5-10 minutes to develop the flavor.

FOR THE CHICKEN ENCHILADAS ROJAS

Oven

Preheat oven to 350 degrees F (177 C).

Mix 1 cup of the enchilada sauce with the shredded chicken in a large bowl.

Tortillas

Heat a separate pan to medium heat and add 1 tablespoon olive oil. Cook the tortillas a few seconds in the oil until they become pliable.

Dip each tortilla into the warmed enchilada sauce, then fill each with shredded chicken and shredded cheese. Roll the tortillas up and set them into a baking dish, seam side down. Spoon a bit of enchilada sauce over the top.

Bake for 10 minutes, until the cheese is melty. Top with remaining enchilada sauce.

Serve

Garnish with crumbly cheese, fresh herbs and spicy red chili flakes.

Nutrition

• Calories: 219 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 4 g
• Cholestérol: 30 mg
• Sodium: 766 mg
• Glucides Totaux: 14 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 9 g