The recipe How to Make Chicken Enchiladas could satisfy your Mexican craving in around 1 hour and 55 minutes. This recipe serves 12. Watching your figure? This gluten free recipe has 207 calories, 12g of protein, and 7g of fat per serving. If you have guajillo chiles, cilantro, tomatillos, and a few other ingredients on hand, you can make it.
Instructions
1
Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes.
Ingredients you will need
Anaheim Pepper
Poblano Pepper
Whole Garlic Cloves
Cumin Seeds
Onion
Lard
Salt
Equipment you will use
Pot
2
Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
Ingredients you will need
Chicken Thighs
Chicken Broth
3
Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes.
Ingredients you will need
Chicken Broth
Equipment you will use
Sauce Pan
4
Pour broth into a blender.
Ingredients you will need
Broth
Equipment you will use
Blender
5
Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes.
Ingredients you will need
Guajillo Pepper
Ancho Chili Pepper
Toast
Equipment you will use
Frying Pan
6
Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
Ingredients you will need
Tortilla Strips
Tortilla
Chili Pepper
Broth
Equipment you will use
Blender
7
Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
Ingredients you will need
Tomatillos
Tomato
Equipment you will use
Frying Pan
8
Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes.
Ingredients you will need
Whole Garlic Cloves
Cumin Seeds
Onion
Lard
Equipment you will use
Frying Pan
9
Add onion mixture to the blender with the chile mixture and blend until smooth.
Ingredients you will need
Chili Pepper
Onion
Equipment you will use
Blender
10
Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
Ingredients you will need
Chicken Broth
Chocolate
Chili Pepper
Sugar
Salt
Equipment you will use
Sauce Pan
11
Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture.
Ingredients you will need
Tortilla
Whole Chicken
Toast
Equipment you will use
Frying Pan
12
Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.