Can I make the red chile sauce ahead of time?

Yes. The sauce can be made 2-3 days in advance and refrigerated in an airtight container, or frozen for up to 3 months. Reheat gently on the stovetop before assembling enchiladas.

What's the difference between ancho and guajillo chiles?

Ancho chiles are milder and slightly sweet with earthy notes; guajillo chiles are fruity and a bit sharper. Either works well here; use whichever you prefer or a mix of both.

Can I use boneless, skinless chicken breasts instead of thighs?

Yes, but thighs stay moister when simmered. If using breasts, reduce simmering time to 15-20 minutes and check for doneness earlier to avoid drying them out.

How do I know when the enchiladas are cooked through?

Pan-fry until the tortillas are golden and slightly crispy on both sides, about 2-3 minutes per side. The filling will be hot throughout once the cheese inside melts.

Can I bake these enchiladas instead of pan-frying?

Yes. Arrange filled enchiladas seam-side down in a baking dish, pour extra sauce over top, cover with foil, and bake at 350°F for 25-30 minutes until heated through and cheese melts.

Chicken Enchiladas with Red Chile Sauce

Name: Chicken Enchiladas with Red Chile Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 5-6 dried ancho or guajillo chiles; 2 cups hot water; 1.5 lbs boneless, skinless chicken thighs; salt, to taste; black pepper, to taste; 1 tsp paprika; 1 tsp cumin; 2 tbsp olive oil, divided; 1 medium white onion, chopped; 4 scallions, chopped; 4-5 cherry tomatoes; 1 tbsp dried oregano; 1 tbsp chipotles in adobo sauce; 4 cloves garlic, minced; 2 cups chicken broth; 12 corn tortillas; 2 cups shredded Monterey Jack cheese; 1/4 cup Mexican crema; 1/4 cup crumbled cotija cheese; fresh cilantro, for garnish

CookOSBeta

Chicken Enchiladas with Red Chile Sauce | CookOS

Ingredients

5-6 dried ancho or guajillo chiles
2 cups hot water
1.5 lbs boneless, skinless chicken thighs
salt, to taste
black pepper, to taste
1 tsp paprika
1 tsp cumin
2 tbsp olive oil, divided
1 medium white onion, chopped
4 scallions, chopped
4-5 cherry tomatoes
1 tbsp dried oregano
1 tbsp chipotles in adobo sauce
4 cloves garlic, minced
2 cups chicken broth
12 corn tortillas
2 cups shredded Monterey Jack cheese
1/4 cup Mexican cremaoptional
1/4 cup crumbled cotija cheeseoptional
fresh cilantro, for garnishoptional

20 Ingredients

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Instructions

1
Place dried chiles in a bowl and cover with hot water to rehydrate. Let them soak while you prepare the other ingredients.
2
Pat the chicken thighs dry with a paper towel. Season generously on both sides with salt, freshly ground black pepper, paprika, and cumin.
3
Heat about 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs on both sides until well-browned. Remove the chicken from the pot and set aside.
4
In the same pot, add the chopped white onion and scallions. Season with salt and pepper and sauté until softened, about 3-5 minutes.
5
Add the cherry tomatoes, dried oregano, chipotles in adobo, and minced garlic to the pot. Stir and cook for another minute until fragrant.
6
Transfer the cooked vegetable mixture to a blender. Add the soaked chiles (stems removed) and the chicken broth.
7
Blend on high until the sauce is completely smooth. Taste and adjust seasoning with salt if needed.
8
Pour the blended sauce back into the Dutch oven. Return the seared chicken thighs to the pot, nestling them into the sauce.
9
Bring to a simmer, then reduce the heat to low, cover, and cook for about 20-25 minutes, or until the chicken is tender and cooked through.
10
Remove the cooked chicken from the sauce and place it in the bowl of a stand mixer with the whisk attachment (or use two forks). Shred the chicken.
11
Heat a small amount of oil in a non-stick skillet over medium heat. Lightly fry the corn tortillas for about 10-15 seconds per side until they are soft and pliable. Drain on a paper towel.
12
Dip each fried tortilla into the warm enchilada sauce, coating both sides.
13
Lay the sauced tortillas on a work surface. Fill each with a portion of the shredded chicken and a sprinkle of shredded Monterey Jack cheese.
14
Roll up the tortillas tightly and place them seam-side down on a hot, lightly oiled griddle or large skillet.
15
Cook the enchiladas for a few minutes per side, until the cheese is melted and the tortillas are slightly crispy.
16
Serve the enchiladas immediately, topped with extra sauce, a drizzle of crema, crumbled cotija cheese, chopped scallions, and fresh cilantro.