Chicken Enchiladas in Red Sauce
Rich ancho red sauce, poached chicken, and charred tomatoes make classic baked enchiladas. Includes quick shortcuts and tips.
The sweet, earthy, and mild flavor of the Ancho chile makes it the perfect base for an enchilada sauce. Feel free to include other popular dried chile peppers like Guajillo or New Mexican.
This recipe uses whole dried chiles and fresh tomatoes. For an easier and faster version of this recipe, see the hints below.
This recipe uses whole dried chiles and fresh tomatoes. For an easier and faster version of this recipe, see the hints below.
Submitted by: Geoff Marshall from Chicago, IL
Yield: 2 dozen enchiladas
- Build a deep, smoky sauce by toasting and rehydrating ancho chiles, then blending with charred tomatoes, onion, and garlic and straining before simmering.
- Poach chicken and reserve the cooking liquid to add body to the sauce. Shred the chicken and mix with the cooked onion for the filling.
- Warm tortillas before rolling, cover enchiladas with sauce and cheese, then bake 15 to 20 minutes. For a shortcut use canned roasted tomatoes or ground ancho chile.
Preparation Instructions:
POACHED CHICKEN:
Bring 8-10 cups of water to a boil. Add salt, bay leaves, peppercorns, and half an onion to the pot. (Onion should be cut into two large quarter pieces, still attached to the root stem. Remove paper skin.)
Reduce boil to a simmer, gently submerge chicken breasts. Simmer for 15-20 minutes until internal temperature reaches 165 degrees fahrenheit.
Set aside one cup of chicken poaching water for the red sauce.
Remove chicken breasts and onion. Put on a plate and let cool to room temperature. Using a fork or your hands, pull chicken apart into small pieces. Dice the cooked pieces of onion and combine with the pulled/shredded chicken. This is the filling for the enchiladas.
Discard remaining water, bay leaves, and peppercorns.
ENCHILADA SAUCE
Remove stems, seeds, and seed veins from Ancho chiles. In a dry cast-iron skillet, gently toast chiles to warm up their flavors. Be careful not to burn the chile peppers, as they can turn bitter in flavor.
Bring 2 cups of water to boil. Place toasted chiles in a bowl, pour hot water over the chiles, cover with plastic wrap, and let steam for 15 - 20 minutes.
While chiles are steaming, add tomatoes, garlic cloves, and the quartered onion to the skillet. (Cut onions the same way as for the poached chicken, peeled, quartered, attached to the root stem.)
Gently toast and char these ingredients to cook them slightly and give them a roasted flavor. Rotate the ingredients fairly often, so they get even charring on all sides.
Add these ingredients to a blender with the rehydrated Ancho chiles. Add 1 cup of the reserved chicken poaching liquid along with a 1/3 cup of the chile pepper broth. Pulse and blend these ingredients until thoroughly pureed.
Strain sauce through a wire sieve into a cooking pot. Add spices and chicken broth base to the red sauce and stir to combine. Simmer and gently reduce sauce for 20 minutes. Taste sauce and adjust seasoning and salt amount to your preference.
ENCHILADA ASSEMBLY
Preheat oven to 350 degrees fahrenheit.
Lightly warm the corn tortillas in a skillet, and keep them warm in a clean kitchen towel.
In a casserole dish, pour enough red sauce to cover the bottom of the dish.
Place shredded chicken on a warmed tortilla and roll into a log shape. Lay the stuffed tortilla into the dish, and repeat until the dish is as filled. (You may require 2 casserole pans for this full recipe.)
Cover stuffed tortillas with more sauce on top, and coat everything in shredded or crumbled cheese.
Bake in the oven for 15-20 minutes or until the cheese has melted.
Garnish with with more red sauce, more cheese, sour cream, sliced onions, and sliced avocado.
thespicehouse.com
More About This Recipe
For a faster version, you can substitute the fresh tomatoes for a can of roasted tomatoes. You can also use ground ancho chiles instead of the whole ones. Use 1 tablespoons of ancho chiles for every whole chile pepper called for.
Frequently Asked Questions
Can I use canned tomatoes or ground ancho chile instead of whole dried chiles?
Yes. Substitute one 14- to 15-ounce can of roasted tomatoes for the fresh tomatoes. If using ground ancho, use about 1 tablespoon of ground chile for every whole ancho called for in the recipe. Rehydrate whole chiles when you can for the best flavor, but ground ancho speeds things up.
How do I toast ancho chiles without burning them?
Toast on low to medium heat and keep the chiles moving in the pan. Warm them until fragrant and slightly flexible but not blackened. Burnt chiles taste bitter, so remove them from the heat as soon as they smell toasty.
How can I make the sauce spicier or milder?
To make it milder, remove the seeds and inner veins from the chiles and use fewer chiles. To make it spicier, add the optional habanero in small amounts or include some chile seeds. Always taste after blending and simmering and adjust gradually.
How do I keep corn tortillas from cracking when I roll them?
Warm tortillas briefly in a dry skillet until soft, then stack them in a clean kitchen towel to steam. You can also briefly fry them in a little oil to make them more pliable. Warming keeps them from tearing when you fill and roll.
Can I make the sauce or enchiladas ahead of time or freeze them?
Yes. The sauce keeps in the refrigerator for up to 4 days and freezes 2 to 3 months. Fully assembled but unbaked enchiladas freeze well for about 1 to 2 months; thaw overnight in the fridge before baking. Baked leftovers also freeze for about 2 months.
How long do leftovers last and how should I reheat them?
Store leftovers in the fridge for 3 to 4 days. Reheat covered in a 350 F oven for 20 to 25 minutes until hot, or microwave single portions until warmed through. Covering keeps the tortillas from drying out.
How many servings does this recipe make?
This recipe makes about 24 filled corn tortillas, which typically serves 8 to 12 people depending on portion size. You may need two casserole dishes for a full batch.
Can I use canned tomatoes or ground ancho chile instead of whole dried chiles?
Yes. Substitute one 14- to 15-ounce can of roasted tomatoes for the fresh tomatoes. If using ground ancho, use about 1 tablespoon of ground chile for every whole ancho called for in the recipe. Rehydrate whole chiles when you can for the best flavor, but ground ancho speeds things up.
How do I toast ancho chiles without burning them?
Toast on low to medium heat and keep the chiles moving in the pan. Warm them until fragrant and slightly flexible but not blackened. Burnt chiles taste bitter, so remove them from the heat as soon as they smell toasty.
How can I make the sauce spicier or milder?
To make it milder, remove the seeds and inner veins from the chiles and use fewer chiles. To make it spicier, add the optional habanero in small amounts or include some chile seeds. Always taste after blending and simmering and adjust gradually.
How do I keep corn tortillas from cracking when I roll them?
Warm tortillas briefly in a dry skillet until soft, then stack them in a clean kitchen towel to steam. You can also briefly fry them in a little oil to make them more pliable. Warming keeps them from tearing when you fill and roll.
Can I make the sauce or enchiladas ahead of time or freeze them?
Yes. The sauce keeps in the refrigerator for up to 4 days and freezes 2 to 3 months. Fully assembled but unbaked enchiladas freeze well for about 1 to 2 months; thaw overnight in the fridge before baking. Baked leftovers also freeze for about 2 months.
How long do leftovers last and how should I reheat them?
Store leftovers in the fridge for 3 to 4 days. Reheat covered in a 350 F oven for 20 to 25 minutes until hot, or microwave single portions until warmed through. Covering keeps the tortillas from drying out.
How many servings does this recipe make?
This recipe makes about 24 filled corn tortillas, which typically serves 8 to 12 people depending on portion size. You may need two casserole dishes for a full batch.
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