So where to begin with my Chicken Enchiladas recipe…..ahhhhh how about with the key ingredient, Ancho Chile! Makes sense right??
Some tibits about the famous Ancho Chile Pepper:
- The ancho chili is simply the dried version of the poblano pepper. After roasting the poblano pepper, it becomes an ancho chile. They are a deep red in color with extremely wrinkled skin. They have a mild smokey flavor.
- On the Scoville Scale these peppers range from 1,000 to 2,000 SHU, so they are nice and mild. At least for me!
- Ancho Chiles can be reconstituted by placing them in hot water and wallaaaa, they soften up!
- It can be ground up and used as a dry rub.
- Here’s one we maybe didn’t realize, the Ancho Chile was introduced by Christopher Columbus!
The great thing about Ancho Chiles is that you can use them in almost anything folks. If you haven’t experimented with these peppers in the past, you will most likely soon start using them in quite a few other dishes all on your own! Mashed potatoes, eggs, seafood, burgers, ribs, pork, chicken, stews, soups and of course enchiladas!
So chicken enchiladas huh?? Let’s talk about these for a minute, combination of corn tortillas, shredded chicken, secret mix and anchoooo chileee sauce!! AHHHH!!!
These miniature burritos with all do respect because I know you are ENCHILADASSSS and are respected beyond greatness for not only your diversity and flavor but because you are you!!
Chicken Enchiladas have a way of making their presence known and after you make these, hopefully you will share my sentiment.
Enjoy! Let me know how you like these!
Shred the chicken with 2 forks and chop 3 garlic cloves.
Place ancho chilis in sauce pan with water. Cook until soft, about 20 minutes.
Add peppers, 3 garlic cloves, oregano and water to a chopper or blender. Blend until a thick sauce forms.
Strain sauce into a bowl using a strainer so that skin and seeds stay behind and a smooth sauce remains.
Saute garlic for a 2 minutes in pot. Add shredded chicken, cumin, chili powder and broth of chicken. Mix together.
Coat tortillas individually on both sides and cook on pan for a few seconds on each side.
Add additional monterey cheese on top before baking.
Add crumbled cheese, red onions and cilantro.
Chicken Enchiladas with Ancho Chile Sauce
|Misc||Child Friendly, Freezable, Serve Hot|
- 2lb chicken breasts (shredded)
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 1 cup monterey jack cheese (shredded)
- 1 cup Mexican Queso Fresco (crumble cheese with fingers)
- 12 corn tortillas
- salt (to taste)
- pepper (to taste)
- 1/2 cup fresh cilantro (coarsely chopped)
- 1 small red onion (chopped)
Ancho Chile Sauce
- 4 dried ancho chiles (seeds and stems removed)
- 3 dried guajillo chiles (optional to use these, seeds and stems removed)
- 3 garlic cloves
- 1/4 teaspoon dry oregano
Can also use chicken drumsticks or thighs, just remove skin after cooking and discard. Shred and follow recipe as follows.
Also if corn tortillas is not your thing, substitute with flour tortillas.
|Cook chicken in a large pot with water for about 1 hour, (with a little salt added if desired) semi covered. Reserve some of the water the chicken was cooked in, about 2 cups. Shred chicken with two forks. Mince 3 garlic cloves. Add about 3 tablespoons of vegetable oil to a skillet and cook garlic for about 30 seconds over medium heat. Add shredded chicken and broth of chicken. Sprinkle cumin and chili powder over chicken and stir mixture together. Cook for about 10 to 15 minutes or until chicken broth reduces a bit. You want to make sure chicken stays moist. Set aside.|
|Ancho Chile Sauce|
|Now onto the sauce. Remove stems and seeds. Pull stems off and flip peppers over to allow seeds to fall out. Place in a saucepan with water to cover and heat on medium heat. Cook for about 20 minutes or until peppers are soft.|
|Next let them cool for about 5 minutes and then place in a chopper or blender with the other 3 garlic cloves, oregano and 2 cups of water. Blend together to make a smooth but yet chunky sauce. Strain sauce into a bowl using a strainer so that the skin (and whatever seeds may still remain) is left behind. Add salt and pepper to taste. Set aside.|
|Using a pair of tongs, coat tortillas one at a time lightly with sauce or use a cooking brush and coat tortillas on each side lightly. In a non-stick skillet fry tortillas on each side for a few seconds. Add a little cooking spray if pan starts to get too sticky. Do not overcook or tortillas will fall apart.|
|Add about a 1/3 cup of chicken down the middle of each tortilla, add some cheese and roll. A little messy but worth it. Assemble and place each tortilla seam side down in a greased baking dish or casserole. Add a little more sauce on top of tortillas. Cover with additional monterey cheese (Not the Mexican crumbled cheese!) Preheat oven to 400 degrees. Cover casserole with aluminum and place in oven for 10 to 12 minutes.|
|Remove foil and cook for another few minutes if you like to brown the cheese a little. This step is entirely up to you. Once done, let the casserole rest for a few minutes and then add crumbled cheese, red onion and cilantro.|
|Serve 1 to 2 quesadillas per person. Enjoy!|