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–+ servings

Authentic Mexican Chicken Enchiladas with Red Sauce

A delicious and easy-to-make dish that combines tender chicken, savory spices, and warm tortillas, perfect for family gatherings!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6 servings
Calories 450 kcal

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.

Notes

For more flavor, marinate the chicken before cooking, or use rotisserie chicken to save time. If you prefer a spicier sauce, add jalapeños or extra chili powder. You can make vegetarian enchiladas by substituting the chicken with sautéed vegetables like bell peppers, mushrooms, and zucchini.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 28gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
Keyword Authentic Mexican, Chicken Enchiladas, Mexican Recipe, Red Sauce
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