Authentic Mexican Chicken Enchiladas with Red Sauce
These Authentic Mexican Chicken Enchiladas with Red Sauce recipe is tasty and super simple to make. With just a few ingredients and steps, you will soon be eating authentic Mexican chicken enchiladas with red sauce too!
Servings: 6
Calories: 515kcal
Ingredients
- 2 lb chicken breasts shredded
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 2 cups monterey jack cheese shredded
- 1 cup Mexican Queso Fresco crumble cheese with fingers
- 12 corn tortillas
- red onion chopped for topping
- salt to taste
- pepper to taste
- oil
- ½ cup fresh cilantro coarsely chopped
OPTIONAL
- 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
- ¼ teaspoon dry oregano
- salt and pepper to taste
Instructions
Chicken
- Cook chicken in a large pot over medium heat with water. Cook for about 25 minutes.
- Reserve some of the water the chicken was cooked in, about 2 cups of broth.
- Shred chicken with two forks.
- If using the onion (highly recommend) add 2-3 tablespoons of vegetable oil to a skillet over medium high heat and saute for 2 minutes. Stir onions and now add the minced garlic to pan. Cook garlic for about 30 seconds over medium heat.
- Add shredded chicken and broth of chicken.
- Sprinkle cumin, chili powder, salt and pepper 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
- Remove stems off of peppers. To remove seeds, flip peppers over to allow seeds to fall out.
- Place in a saucepan with water to cover and heat on medium heat. Cook for 15-20 minutes or until peppers are soft.
- Place peppers in a chopper or blender with the other 3 garlic cloves, oregano and 2 cups of water. Blend until smooth ( sauce will still have texture because of pepper skin).
- 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.
Coating Tortillas
- 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.
Assembly of Enchiladas
- Preheat oven to 400 degrees.
- Add about a ⅓ cup of chicken down the middle of each tortilla, followed by monterey cheese.
- Roll tortillas. Assemble and place each tortilla seam side down in a greased baking dish or casserole.
- Add additional sauce on top of tortillas. Cover with additional monterey cheese
- 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 on top. This step is entirely up to you.
- Once done, let the casserole rest for a few minutes and then add crumbled cheese, red onion (if using) and sprinkle chopped cilantro.
- Serve 1 to 2 enchiladas per person. Enjoy!
Notes
Can also use chicken drumsticks or thighs, just remove skin after cooking and discard. Shred chicken and follow recipe as follows.
Also if corn tortillas is not your thing, substitute with flour tortillas.
Nutrition
Calories: 515kcal