Corn tortillas rolled around chicken, covered in red chile sauce and melted cheese.
Guajillo chiles are mild with fruity flavor. Find at Mexican groceries. Corn tortillas are traditional. Flour tortillas are Tex-Mex.
Use rotisserie chicken for speed. Enchiladas can be assembled ahead and refrigerated. Add 10 minutes to bake time.
Ingredients
Scale
Measurement units
- 6 whole dried guajillo chiles, stemmed and seeded
- 1 medium white onion
- 3 cloves garlic cloves
- 2 cup chicken broth
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 tsp salt
- ½ cup vegetable oil
- 12 whole corn tortillas
- 3 cup cooked chicken, shredded
- 2 cup shredded Mexican cheese blend
- ½ cup sour cream or crema
Ingredients
Scale
Measurement units
- 6 whole dried guajillo chiles, stemmed and seeded
- 1 medium white onion
- 3 cloves garlic cloves
- 2 cup chicken broth
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 tsp salt
- ½ cup vegetable oil
- 12 whole corn tortillas
- 3 cup cooked chicken, shredded
- 2 cup shredded Mexican cheese blend
- ½ cup sour cream or crema
Instructions
Make the red chile sauce
Toast chiles in dry skillet until fragrant. Cover with hot water, soak 20 minutes. Drain, reserving liquid. Blend chiles with half the onion (chopped), garlic, 1 cup soaking liquid, broth, cumin, oregano, and salt until smooth. Strain through mesh strainer.
Equipment
- blender
- skillet
Ingredients
- guajillo chiles (6 whole)
- onion (½ medium)
- garlic (3 cloves)
- broth (2 cup)
- cumin (1 tsp)
- oregano (1 tsp)
- salt (1 tsp)
Prep the filling
Dice remaining onion half. Mix shredded chicken with half the cheese and diced onion.
Ingredients
- chicken (3 cup)
- cheese (1 cup)
Soften the tortillas
Heat oil in skillet over medium-high. Quickly fry each tortilla 5-10 seconds per side until pliable but not crispy. Drain on a wire rack.
Equipment
- skillet
Ingredients
- oil (½ cup)
- tortillas (12 whole)
Assemble to serve
Preheat oven to 375°F. Spread 1 cup sauce in baking dish. Dip each tortilla in remaining sauce, fill with chicken mixture, roll, and place seam-down. Pour remaining sauce over. Top with remaining cheese.
Equipment
- 9x13 baking dish
In the oven
Bake 20 minutes until cheese is melted and edges are bubbling.
Equipment
- 9x13 baking dish
Serve over rice
Drizzle with sour cream. Serve with rice and beans.
Ingredients
- sour cream (½ cup)
Before you cook
Cook notes
- • Use rotisserie chicken for speed.
- • Guajillo chiles are mild with fruity flavor. Find at Mexican groceries.
- • Corn tortillas are traditional. Flour tortillas are Tex-Mex.
- • Enchiladas can be assembled ahead and refrigerated. Add 10 minutes to bake time.
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