Authentic Chicken Enchiladas
Traditional Mexican enchiladas with tender shredded chicken, homemade enchilada sauce, and melted cheese, all wrapped in soft corn tortillas for a flavorful and satisfying meal.
Ingredients
- 4 dried chiles, ancho or guajillo, stems and seeds removed
- 2 cups chicken broth, for sauce
- 4 garlic cloves, for sauce
- 1/2 onion, small, roughly chopped, for sauce
- 1 tsp dried oregano, preferably Mexican
- 1/2 tsp ground cumin
- 1/2 tsp salt, for sauce
- 2 lbs chicken breasts, boneless, skinless
- 2 cups chicken broth, for cooking chicken
- 2 bay leaf
- 1 onion, small, quartered, for cooking chicken
- 2 garlic cloves, smashed, for cooking chicken
- 1 tsp salt, for chicken
- 16 corn tortillas, 6-inch
- 1/2 cup vegetable oil, for softening tortillas
- 1 cup queso fresco, crumbled
- 2 cups Mexican cheese blend, shredded (Monterey Jack and cheddar)
- 1/2 cup white onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Mexican crema, or sour cream
- 2 avocado, sliced
Instructions
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1
Start by making the enchilada sauce: Place 4 ancho or guajillo, stems and seeds removed dried chiles in a saucepan with 2 cups for sauce chicken broth. Bring to a simmer, then turn off heat and let soak for 15 minutes until chiles are soft.
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2
Transfer the soaked chiles and broth to a blender. Add 4 for sauce garlic, 1/2 small, roughly chopped, for sauce onion, 1 tsp preferably Mexican oregano, 1/2 tsp cumin, and 1/2 tsp for sauce salt. Blend until smooth. Strain the sauce through a fine-mesh sieve and set aside.
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3
For the chicken filling: In a large pot, combine 2 lbs boneless, skinless chicken, 2 cups for cooking chicken chicken broth, 2 bay leaf, 1 small, quartered, for cooking chicken onion, 2 smashed, for cooking chicken garlic, and 1 tsp for chicken salt. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes until chicken reaches an internal temperature of 165°F (74°C).
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4
Remove chicken from broth and let cool slightly. Shred the chicken using two forks and set aside. Reserve 1/2 cup of the cooking broth.
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5
Preheat oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish.
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6
In a skillet, heat 1/2 cup for softening tortillas vegetable oil over medium heat. Quickly dip each 16 6-inch corn tortillas in the hot oil for about 5 seconds per side to soften (not to crisp). Drain on paper towels.
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7
Dip each softened tortilla into the enchilada sauce, coating both sides. Place a portion of shredded chicken down the center, top with a sprinkle of 1/2 cup finely diced white onion and 1 cup crumbled queso fresco.
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8
Roll up the tortilla and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
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9
Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle with the 2 cups shredded (Monterey Jack and cheddar) Mexican cheese.
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10
Bake for 20-25 minutes until the cheese is melted and the sauce is bubbling.
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11
Serve hot, garnished with additional crumbled 1 cup crumbled queso fresco, diced 1/2 cup finely diced white onion, 1/4 cup chopped cilantro, 1/2 cup or sour cream Mexican crema, and 2 sliced avocado.