Chicken enchiladas in complex three-chile sauce with crumbled cheese.
Guajillo: fruity, mild heat, bright red color. Ancho: sweet, raisiny, mild.
Pasilla: earthy, complex, darker. Queso fresco doesn't melt - it softens and adds tanginess.
Ingredients
Scale
Measurement units
- 4 whole dried guajillo chiles
- 2 whole dried ancho chiles
- 2 whole dried pasilla chiles
- 1 medium white onion
- 4 cloves garlic cloves
- 2 ½ cup chicken broth
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- ¼ tsp ground cinnamon
- 0.125 tsp ground cloves
- 1 tsp salt
- ½ cup vegetable oil
- 12 whole corn tortillas
- 3 cup cooked chicken, shredded
- 1 ½ cup queso fresco, crumbled
- ½ cup Mexican crema
Ingredients
Scale
Measurement units
- 4 whole dried guajillo chiles
- 2 whole dried ancho chiles
- 2 whole dried pasilla chiles
- 1 medium white onion
- 4 cloves garlic cloves
- 2 ½ cup chicken broth
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- ¼ tsp ground cinnamon
- 0.125 tsp ground cloves
- 1 tsp salt
- ½ cup vegetable oil
- 12 whole corn tortillas
- 3 cup cooked chicken, shredded
- 1 ½ cup queso fresco, crumbled
- ½ cup Mexican crema
Instructions
Char the chiles
Toast all chiles in dry skillet until fragrant and pliable. Cover with hot water, soak 25 minutes until soft. Drain, reserve liquid.
Equipment
- skillet
Ingredients
- guajillo (4 whole)
- ancho (2 whole)
- pasilla (2 whole)
Make the sauce
Blend soaked chiles with half the onion, garlic, 1.5 cups soaking liquid, broth, cumin, oregano, cinnamon, cloves, and salt until very smooth. Strain through fine mesh. Heat 2 tbsp oil in skillet, fry sauce 5 minutes until darkened.
Equipment
- blender
- skillet
Ingredients
- onion (½ medium)
- garlic (4 cloves)
- broth (2 ½ cup)
- cumin (1 tsp)
- oregano (1 tsp)
- cinnamon (¼ tsp)
- cloves (0.13 tsp)
- salt (1 tsp)
Prep the filling
Dice remaining onion. Mix chicken with 1 cup queso fresco and half the diced onion.
Ingredients
- chicken (3 cup)
- queso fresco (1 cup)
Soften and assemble
Heat remaining oil. Quickly fry tortillas until pliable. Spread 1 cup sauce in dish. Dip tortillas in sauce, fill, roll, place seam-down. Cover with remaining sauce. Top with remaining queso.
Equipment
- 9x13 baking dish
- skillet
Ingredients
- oil (½ cup)
- tortillas (12 whole)
Into the oven
Bake at 375°F for 20 minutes. Drizzle with crema, top with remaining diced onion.
Equipment
- 9x13 baking dish
Ingredients
- crema (½ cup)
Before you cook
Cook notes
- • Guajillo: fruity, mild heat, bright red color.
- • Ancho: sweet, raisiny, mild.
- • Pasilla: earthy, complex, darker.
- • Queso fresco doesn't melt - it softens and adds tanginess.
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