Chicken Enchiladas (Enchiladas de Pollo)
Ingredients
- 2 tablespoons olive oil
- 4 dried árbol chili or to your taste
- 3 garlic cloves minced
- ½ 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
Instructions
- 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.
- 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.
- Heat 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.
- Lightly oil a baking dish large enough to hold 8 enchiladas side by side.
- 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.
- Drizzle the reserved sauce over the top of the enchiladas and sprinkle with the remaining cheese.
- 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.
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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!
To make the sauce:
Laura
Hola Erica, las enchiladas se ven deliciosas!!! A qué temperatura se deben hornear por 20 minutos? Yo vivo en India y acá no se consigue el Monterrey jack cheese? Que tipo de queso puedo utilizar como sustituto? Gracias.
Erica Dinho
Cualquier queso para derretir.
Laura
Gracias Erika. A qué temperatura se deben hornear por 20 minutos?
Francijoe
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?
bigbean
Really, can't find chillies in California.
Francijoe
Hola Erica, Can I skip the chilis? Pregnacy heartburn kills me......
Erica
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!
Erica
Thank you everyone for visiting my blog!
Karen
Oh, I haven't had enchiladas in a long time and these look delicious!
A Canadian Foodie
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
lisaiscooking
The spicy sauce with chiles sounds fantastic. I can see why you'd want to keep making these enchiladas!
Ivy
I've never made enchiladas before but sounds delcious and so cheesy.
Chris
Absolutely fabulous Erica! These are the most gorgeous enchilada's I think I've ever seen. Keep up with your Mexican look, I love it!
Blond Duck
I love chicken enchiladas. It's one of my favorite things to make.