why make this recipe
Authentic Mexican Chicken Enchiladas with Red Sauce are a delicious dish that combines tender chicken, savory spices, and warm tortillas. This recipe is perfect for family dinners or gatherings with friends. It’s easy to make, and the flavors will transport you straight to Mexico!
how to make Authentic Mexican Chicken Enchiladas with Red Sauce
Ingredients:
- 2 lb chicken breasts (shredded)
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups Monterey Jack cheese (shredded)
- 1 cup Mexican Queso Fresco (crumbled)
- 12 corn tortillas
- Red onion (chopped for topping)
- Salt (to taste)
- Pepper (to taste)
- Oil
- 1/2 cup fresh cilantro (coarsely chopped)
- 1 small red onion (chopped)
- 4 dried ancho chiles (seeds and stems removed)
- 3 dried guajillo chiles (optional, seeds and stems removed)
- 3 garlic cloves
- 1/4 teaspoon dry oregano
- Salt and pepper (to taste)
Directions:
Make the Chicken Filling: Start by cooking the chicken breasts. Once cooked, shred the chicken. In a pan, sauté 3 minced garlic cloves, ground cumin, and chili powder until fragrant. Add the shredded chicken and mix well. Season with salt and pepper to taste.
Prepare the Ancho Chile Sauce: Soak the dried ancho chiles and optional guajillo chiles in hot water for about 20 minutes until soft. Blend the chiles with 3 garlic cloves, dry oregano, and a bit of the soaking water until smooth. Strain the sauce if desired for a smoother texture.
Coating the Tortillas: Heat oil in a pan. Quickly fry each corn tortilla on both sides for about 10 seconds until soft. Drain on paper towels.
Assembly of Enchiladas: Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of the ancho chile sauce on the bottom. Take a tortilla, add a portion of the chicken filling, sprinkle with Monterey Jack cheese, then roll up. Place the rolled enchilada seam-side down in the dish. Repeat with the remaining tortillas. Pour the remaining ancho sauce over the top and sprinkle with quesos fresco.
Bake: Bake in the preheated oven for about 20-25 minutes until the cheese is melted and bubbly.
how to serve Authentic Mexican Chicken Enchiladas with Red Sauce
Serve the enchiladas hot, topped with chopped red onion and fresh cilantro. You can also add a dollop of sour cream or guacamole on the side. This dish pairs wonderfully with a side of Mexican rice or a fresh salad.
how to store Authentic Mexican Chicken Enchiladas with Red Sauce
You can store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until heated through (about 15-20 minutes).
tips to make Authentic Mexican Chicken Enchiladas with Red Sauce
- For even more flavor, marinate the chicken before cooking it.
- Use a rotisserie chicken to save time on preparing the chicken.
- If you prefer a spicier sauce, add a few jalapeños or extra chili powder.
variation
You can make vegetarian enchiladas by substituting the chicken with sautéed vegetables like bell peppers, mushrooms, and zucchini.
FAQs
Can I freeze the enchiladas?
Yes, you can freeze uncooked enchiladas. Just assemble them in the dish, cover tightly, and freeze for up to 3 months. Bake directly from frozen, adding extra time to the cooking.
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas, but corn tortillas are more traditional and add a unique flavor.
How spicy is the red sauce?
The spiciness of the red sauce can vary based on the amount of chili powder and type of chiles used. Adjust according to your taste preference!
Authentic Mexican Chicken Enchiladas with Red Sauce
Ingredients
For the Chicken Filling
- 2 lb chicken breasts (shredded)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 cups Monterey Jack cheese (shredded)
- 1 cup Mexican Queso Fresco (crumbled)
- 12 pieces corn tortillas
- Red onion (chopped for topping)
- Salt (to taste)
- Pepper (to taste)
- Oil
- 1/2 cup fresh cilantro (coarsely chopped)
For the Ancho Chile Sauce
- 4 pieces dried ancho chiles (seeds and stems removed)
- 3 pieces dried guajillo chiles (optional, seeds and stems removed)
- 3 cloves garlic
- 1/4 teaspoon dry oregano
- Salt and pepper (to taste)
Instructions
Preparation of Chicken Filling
- Cook the chicken breasts and shred the chicken.
- Sauté the minced garlic, ground cumin, and chili powder in a pan until fragrant.
- Add the shredded chicken to the pan and mix well. Season with salt and pepper to taste.
Preparation of Ancho Chile Sauce
- Soak the dried ancho chiles and optional guajillo chiles in hot water for about 20 minutes until soft.
- Blend the chiles with garlic, dry oregano, and a bit of the soaking water until smooth.
- Strain the sauce if desired for a smoother texture.
Coating the Tortillas
- Heat oil in a pan and quickly fry each corn tortilla on both sides for about 10 seconds until soft.
- Drain the tortillas on paper towels.
Assembly of Enchiladas
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of the ancho chile sauce on the bottom of a baking dish.
- Take a tortilla, add a portion of the chicken filling, sprinkle with Monterey Jack cheese, then roll up.
- Place the rolled enchilada seam-side down in the dish. Repeat with the remaining tortillas.
- Pour the remaining ancho sauce over the top and sprinkle with queso fresco.
Baking
- Bake in the preheated oven for about 20-25 minutes until the cheese is melted and bubbly.