Enchiladas

Name: Enchiladas
Total time: 75 min
Yield: 2
Ingredients: 3 unit ancho chilies (dried, stemmed and seeded); 3 unit guajillo chilies (dried, stemmed and seeded); 2 cup chicken stock (hot); 2 clove garlic (peeled); 1 unit onion (quartered, plus extra diced for the filling); ½ tsp cumin (ground); 1 tsp oregano (dried, Mexican if available); 1 tsp salt; 4 tbsp vegetable oil; 10 oz chicken, cooked (shredded); 6 unit corn tortillas; 1 ½ cup monterey jack cheese (grated)

Meat & Game · Latin American & Caribbean

12 ingredients · 75 minutes · 2 servings

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972kcal68g protein49.5g fat71g carbs~$4.31/ serving*

Contains dairy · sometimes contains gluten — check the label

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelgluten (tortillas)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

3 unit	ancho chilies (dried, stemmed and seeded)
3 unit	guajillo chilies (dried, stemmed and seeded)
2 cup	chicken stock (hot)
2 clove	garlic (peeled)
1 unit	onion (quartered, plus extra diced for the filling)
½ tsp	cumin (ground)
1 tsp	oregano (dried, Mexican if available)
1 tsp	salt
4 tbsp	vegetable oil
10 oz	chicken, cooked (shredded)
6 unit	corn tortillas
1 ½ cup	monterey jack cheese (grated)

Optional

Not counted above. The dish works without them.

¼ cup	cotija cheese (crumbled)
3 tbsp	sour cream
¼ cup	cilantro (chopped)
1 unit	lime (wedges)
1 tbsp	tomato paste

Steps

Toast3 min
dry skillet, medium, pressing flat
- guajillo chilies
ancho + guajillo chilies, 30–45 seconds a side until they puff, smell sweet, and turn pliable — pull them the instant any wisp of smoke appears, because scorched chile skin goes permanently bitter and no amount of stock or sugar later will pull the sauce back
Simmer20 min
barely simmering, lid on
toasted chilies + hot chicken stock + garlic + quartered onion, until the skins are fully soft and the soaking liquid is deep brick red
Mix3 min
high speed
- cumin
- oregano
softened chilies + their soaking stock + garlic + onion + cumin + oregano + salt, blended two full minutes, then pushed through a sieve — guajillo skin never breaks down completely and the grit you leave in is the grit you eat
Fry8 min
medium-high, then reduced
2 tbsp oil until it shimmers, then the strained purée poured in all at once so it hisses and spits; cook it down until it coats a spoon and darkens a shade. Frying the purée is not optional — raw blended chile tastes flat and slightly dusty, and only contact with hot fat turns it into sauce = red chile sauce
Prep4 min
shredded chicken + diced onion + 0.5 cup of the red chile sauce + 0.5 cup jack cheese, tossed until the meat is coated and just holds together = filling
Fry6 min
2 tbsp oil, medium-high, 10 seconds a side
- corn tortillas
- tomato paste
corn tortillas one at a time until they go slack and blistered, then drain and dip each straight into the warm sauce. The oil seals the starch so the tortilla stays a wrapper instead of hydrating into paste in the oven; skip it and the whole pan collapses into a casserole
Bake20 min
400°F / 205°C, uncovered
filled tortillas rolled seam-side down in a single layer, the remaining sauce spooned over every exposed edge, the rest of the jack scattered on top — bake only until the cheese browns at the rim. Past 25 minutes the sauce dries at the edges and the tortillas start to fuse to the pan
Rest5 min
out of the oven
the rolls, so the filling firms enough to lift out whole, then top with cotija, sour cream, cilantro and lime