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:
Oceanbeat
It looks amazing..great pics Erica.
tasteofbeirut
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)
MaryMoh
I love Mexican food. Your enchiladas look very delicious. I have to learn more Mexican dishes 😀
rebecca subbiah
wow looks so good I need to cook more Mexican I was in Raleigh last week in an amazing Mexican restaurant run by a Columbian he he
5 Star Foodie
These chicken enchiladas sound awesome, very satisfying and delicious!
grace
this is my go-to dish when i eat at mexican restaurants--it's consistently delicious. nice work!
norma
Se ven tan rico Erica. Espero que estes bien...
Faith
I haven't made enchiladas in so long...I definitely have a craving for them now! Yours look wonderful, Erica!
gloria
Que ricas tus enchiladas Erica, we adore them!! look delicious! gloria
Barbara
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!
Arlene
They look really delish.
Oysterculture
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!
Jenn AKA The Leftover Queen
Those look so good and like the best comfort food!
Chef E
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!
Christine @ Fresh Local and Best
I think Mexican food is so satisfying and has a little bit of everything exciting - spice and bright acidity. These enchiladas look so good!
Jeannie
I can see why you love this dish, I love it just by looking at those wonderful ingredients you've added!yumm!