This is a Mexican food that everyone should try. Enchiladas are made in many different ways but here is a recipe that is easy to follow for everyone to enjoy. This goes well with eating during the morning, afternoon, or even in the evening.
PREP: 10 minutes
COOK: 20minutes
TOTAL: 30 minutes
Ingredients
- 1 ½ cups cooked shredded chicken
- 2 cups easy enchilada sauce, divided
- 8 corn or flour tortillas (see note if using flour tortillas)
- 2 ½ cups shredded Mexican-blend cheese, divided
- salt and black pepper, to taste
- optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
Steps
- Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
- If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
- Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
- Serve immediately and garnish with desired toppings.
Enchilada Sauce
Ingredients
- 4 guajillo chiles, rinsed and stems removed
- ▢2 ancho chiles, rinsed and stems removed
- ▢1 árbol chiles, rinsed and stems removed
- ▢4 cups hot water
- ▢1/2 teaspoon kosher salt, plus more to taste
- ▢1 clove garlic
- ▢1/8 tablet Abuelita Mexican chocolate, (about 12 grams)*
Dried chiles: If you’d like to make this sauce as mild as possible, I recommend removing and discarding the seeds of the dried chiles in addition to the stems.
Mexican chocolate: If you don’t have Mexican chocolate, you can substitute 1 teaspoon unsweetened cocoa powder and 1 teaspoon turbinado/raw sugar instead.
Steps
- In a large bowl, add dried chiles and hot water. Cover bowl with a large plate or plastic wrap and let the chiles soak for 20 minutes.
- Using a slotted spoon, transfer the softened chiles into a large blender.
- Add in 1 cup of the chile-soaked water, 1/2 cup of fresh water, the garlic, salt and Mexican chocolate.
- Puree until completely smooth. This step may take a few minutes depending on the power of your blender. Add more water if the sauce is too thick for your liking.
- Cover and store until ready to use. Perfect for chicken enchilada.
Nutritional Facts
Serving: 2enchiladas Calories: 371kcal (19%) Carbohydrates: 25g (8%) Protein: 24g (48%) Fat: 19g (29%) Saturated Fat: 10g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 0g Trans Fat: 0g Cholesterol: 50mg (17%) Sodium: 800mg (33%) Potassium: 130mg (4%) Fiber: 4g (16%) Sugar: 4g (4%) Vitamin A: 1350IU (27%) Vitamin C: 0mg Calcium: 420mg (42%) Iron: 1.1mg (6%)
Credits goes to Isabel Eats https://www.isabeleats.com/red-chicken-enchiladas/
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