How to Make Chicken Enchiladas

How to Make Chicken Enchiladas
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 PepperAnaheim Pepper
Poblano PepperPoblano Pepper
Whole Garlic ClovesWhole Garlic Cloves
Cumin SeedsCumin Seeds
OnionOnion
LardLard
SaltSalt
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PotPot
2
Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
Ingredients you will need
Chicken ThighsChicken Thighs
Chicken BrothChicken Broth
3
Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes.
Ingredients you will need
Chicken BrothChicken Broth
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Sauce PanSauce Pan
4
Pour broth into a blender.
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BrothBroth
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BlenderBlender
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 PepperGuajillo Pepper
Ancho Chili PepperAncho Chili Pepper
ToastToast
Equipment you will use
Frying PanFrying 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 StripsTortilla Strips
TortillaTortilla
Chili PepperChili Pepper
BrothBroth
Equipment you will use
BlenderBlender
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
TomatillosTomatillos
TomatoTomato
Equipment you will use
Frying PanFrying 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 ClovesWhole Garlic Cloves
Cumin SeedsCumin Seeds
OnionOnion
LardLard
Equipment you will use
Frying PanFrying Pan
9
Add onion mixture to the blender with the chile mixture and blend until smooth.
Ingredients you will need
Chili PepperChili Pepper
OnionOnion
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BlenderBlender
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 BrothChicken Broth
ChocolateChocolate
Chili PepperChili Pepper
SugarSugar
SaltSalt
Equipment you will use
Sauce PanSauce 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
TortillaTortilla
Whole ChickenWhole Chicken
ToastToast
Equipment you will use
Frying PanFrying 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.
Ingredients you will need
Queso FrescoQueso Fresco
TortillaTortilla
CilantroCilantro
SauceSauce
RollRoll
DifficultyExpert
Ready In1 h, 55 m.
Servings12
Health Score9
Dish TypesSide Dish
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