Units
Ingredients
for chicken
- 1.5 pounds boneless skinless chicken breast (or tenders)
- 2 quarts water
- 2 tablespoons salt
- 1 teaspoon cumin
- 1 teaspoon oregano Mexican
- 1 bay leaf
for enchilada sauce
- 5 dried Ancho chilies
- 5 dried Guajillo chiles
- 1 teaspoon vegetable oil
- 1 onion large
- 3 large cloves garlic
- 2 tablespoons vegetable oil
- 15 ounces tomato sauce (pureed tomatoes) cans
- 2 cups water
- 1 tablespoon evaporated cane sugar
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon Mexican oregano
For Assembling Enchiladas
- 10 homemade corn tortillas
- vegetable oil for frying
- ½ cups queso fresco crumbled
Instructions
- Wash the 1.5 pounds boneless skinless chicken breast and trim any fat, skin or tendon from the meat. Heat the 2 quarts water, 2 tablespoons salt, 1 teaspoon cumin, 1 teaspoon oregano and 1 bay leaf to a boil. Add the chicken and return to a boil. Cover with a lid and turn off the heat. Let it sit for about 30 minutes or until the chicken is cooked all the way through. When it's done, strain the chicken and shred.
- For the enchilada sauce, preheat the oven to 350 degrees F. Spray the 5 dried Ancho chilies and 5 dried Guajillo chiles with 1 teaspoon vegetable oil, place on a baking sheet and roast until fragrant (about 7 minutes), be careful not to burn them or they will be bitter. When they're done, remove them from the oven and allow them to cool off enough to touch. Tear the stems off and remove all the seeds. Boil some water. Pour boiling water over the roasted chilies and soak until rehydrated, about 45 minutes.
- In a food processor, puree the 1 onion and 3 large cloves garlic. Heat 2 tablespoons vegetable oil and fry the pureed onion and garlic until reduced down to about ¼ of the original volume and it's nice and caramelized. This will take 20-30 minutes, but it's where a lot of the flavor comes from so it's worth the wait.
- When the chiles are rehydrated, add them to the food processor and blitz until pureed. Add this to the caramelized onions, then add the 15 ounces tomato sauce, 2 cups water, 1 tablespoon evaporated cane sugar, 2 teaspoons salt, 2 teaspoons cumin and 1 teaspoon Mexican oregano. Cook for about 20 minutes or until the enchilada sauce has thickened and the flavours have had a chance to meld. Pass the sauce through a mesh sieve to remove the chili skins and mix about a ⅓ of the strained sauce with the chicken.
- Heat about ¼" of vegetable oil in a frying pan and fry the 10 homemade corn tortillas. They should heat through and get soft but be careful not to get them crisp. Drain the on paper towels and pat off any excess oil.
- Preheat the oven to 425 degrees F. Put a couple spoonfuls of chicken into each tortilla and roll. In a 13" x 9" casserole dish, lay each enchilada down with the seam side down. Cover with the rest of the sauce and sprinkle the ½ cups queso fresco on top. Bake until the cheese is melted and the sauce is bubbly.
- I serve these chicken enchiladas with black beans and extra tortillas, but they'd also be great with a salad.
Nutrition
Calories 412kcalCarbohydrates 35gProtein 36gFat 15gSaturated Fat 4gPolyunsaturated Fat 5gMonounsaturated Fat 4gTrans Fat 0.2gCholesterol 96mgSodium 4425mgPotassium 960mgFiber 6gSugar 8gVitamin A 804IUVitamin C 10mgCalcium 180mgIron 3mg