Red Chile Chicken Enchiladas

About This Recipe

Enchiladas appear in Mexico's pre-Columbian history — Aztecs were known to eat tortillas dipped in chilli sauce. The modern enchilada is a beloved weeknight staple. This recipe uses a scratch-made red chile sauce far superior to canned.

Ingredients

Serves 4

• 600 gchicken breast(poached and shredded)
• 12corn tortillas
• 250 gMonterey Jack or cheddar(grated)
• 4dried guajillo chillies
• 2dried ancho chillies
• 4 clovesgarlic
• 1 tspcumin
• 1 tspsmoked paprika
• 400 mlchicken stock
• 1white onion(diced, half for sauce, half for filling)
• 200 mlsour cream(to serve)
• 1 bunchcilantro

Instructions

1. 1

   Make the red sauce

   Toast dried chillies in dry pan 30 seconds each side. Soak 20 minutes in boiling water. Blend with garlic, half the onion, cumin, paprika and chicken stock. Strain and simmer 10 minutes. Season generously.

2. 2

   Season the chicken

   Toss shredded chicken with 4 tbsp of the red sauce, remaining diced onion, salt and half the cilantro.

3. 3

   Warm tortillas

   Briefly toast corn tortillas in a dry skillet 30 seconds per side to make them pliable. Stack and cover with a towel.

4. 4

   Assemble

   Spread 3 tbsp of red sauce in the bottom of a large baking dish. Dip each tortilla briefly in remaining sauce, fill with chicken and cheese, roll up. Place seam-side down in dish.

5. 5

   Bake

   Pour remaining sauce over assembled enchiladas. Scatter remaining cheese on top. Bake at 190°C / 375°F for 20 minutes until bubbling and cheese is golden.

6. 6

   Serve

   Top with sour cream, remaining cilantro, sliced avocado. Serve immediately.

Variations

• •

  Green enchiladas: use tomatillo salsa verde instead of red sauce.

• •

  Bean and cheese enchiladas: substitute chicken with black beans and caramelized onion.

Storage

Baked enchiladas keep refrigerated 3 days. Reheat covered in a 180°C oven.

Frequently Asked Questions