Chicken Enchiladas (Enchiladas de Pollo)

Enchiladas

I don’t know why, but I can’t seem to stop cooking Mexican food lately. I wonder if it’s the cold winter weather that has me craving hot spicy food. I have a feeling that I’ll be making this dish again and again. It’s just one of those staple recipes you can’t help making all of the time!

I may have found my new favorite way to use left over roasted chicken making these saucy, cheese, spicy, versatile and delicious Enchiladas de Pollo!

Buen provecho!

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Ingredients

(4 servings)

    Sauce

  • 2 tablespoons olive oil
  • 4 dried árbol chili or to your taste
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 4 cups chopped tomatoes
  • 2 cups chicken stock
  • 2 cups Monterrey jack cheese
  • Salt and pepper
  • Vegetable oil
  • 8 corn tortillas
  • 4 cups cooked and shredded chicken
  • Crema fresca or sour cream
  • Fresh cilantro, chopped
  • Salsa for garnish

Directions

  1. To make the sauce:
  2. In a large fry pan over high heat, warm the olive oil. Add the garlic and chili and sauté until just golden, 5 to 7 minutes. Stir in the cumin and sauté until fragrant, about 30 seconds more. Add the tomatoes, salt, pepper and the broth. Stir and cook over medium-low heat for about 15 minutes.
  3. In a food processor or blender, process the sauce mixture to a smooth puree, in batches if necessary. Return the puree to the pan and set over medium heat for 5 minutes more & set aside.
  4. eat vegetable oil in a large fry pan over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.
  5. Lightly oil a baking dish large enough to hold 8 enchiladas side by side.
  6. Place shredded chicken down the center of a tortilla, sprinkle the filling with 2 Tbs. of the cheese and 2 tablespoons of sauce. Roll up the tortilla and place it in the dish, seam side down. Repeat until you have formed all 8 enchiladas.
  7. Chicken Enchiladas

  8. Drizzle the reserved sauce over the top of the enchiladas and sprinkle with the remaining cheese.
  9. 7 Bake the enchiladas until the filling is bubbling and the cheese is melted and golden, about 20 minutes. Carefully transfer 2 enchiladas to each of the 4 plates, garnish with the sour cream, salsa and fresh cilantro and serve immediately.
  10. Enchiladas de Pollo

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Comments

  1. says

    I want to make this into a poster and stare at it every day- eat it when I can figure out how to make it real when I want! Beautiful and one of my favorites!

  2. says

    Having just gotten back from Mexico I can tell you there is never a reason not to crave Mexican, but I’d be having to restrain myself – I think I could eat this dish every day!

  3. says

    Really Erica, just looking at your photos makes me want to try this dish! All that gooey cheese. Nothing better than Mexican food. Keep the recipes coming!

  4. says

    Chicken enchiladas are a big favorite around here and yours look especially enticing! thanks to you I will check out these chilies next time ( I have used poblanos in the past only)

  5. says

    This would be addictive. Bright clean flavours and not to hard to make. I love this kind of food. I am curious about what you see as the difference between Mexican and Columbian Food from a Columbian perspective. As, in Canada – Mexico is so vast – I know so little about the cuisine there, or in Columbia. That’s why I am here!
    :)
    valerie

    • Erica says

      Francijoe- I understand….My heartburn was really bad, but The sauce needs the chili to taste like an enchilada :). You can skip the chili and try it……I would love to know if you liked it!

  6. Francijoe says

    Hello, I was wondering and it may not be the best thing. Its hard for me to find chills in Cali. I have to go to LA 14. That is not an easy job. I did see some salsa de brava, which it says it chili sauce. Can I use that. I’m no longer pregnant so the heartburn is gone..lol If I can use it, about how much?

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