Tender shredded chicken wrapped in soft corn tortillas and smothered in a rich, velvety red sauce with melted cheese creates the ultimate comfort food. These authentic enchiladas are layered with flavors of cumin, garlic, and dried chiles, delivering a warm, satisfying meal that's perfect for family dinners or festive gatherings.
⏱️65 min
📊Medium
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
800 gchicken breasts
12 piecescorn tortillas
6 piecesdried red chiles
2 mediumonions
4 piecesgarlic cloves
200 mlMexican crema or sour cream
300 gshredded Oaxaca or mozzarella cheese
500 mlvegetable broth
1 teaspooncumin
60 mlolive oil
1 pinchsalt and black pepper
Instructions
1POACH THE CHICKEN: Place chicken breasts in a large pot with 500 ml of vegetable broth, half of the diced onion, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 18-20 minutes until the chicken is completely cooked through and no longer pink when cut at the thickest part. Remove chicken and let cool slightly, reserving 250 ml of the cooking broth. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.
2PREPARE THE CHILE SAUCE: Remove stems and seeds from the dried red chiles and discard. Heat 30 ml of olive oil in a large pan over medium heat, then toast the chiles for 2-3 minutes until fragrant, stirring occasionally to prevent burning. Add the remaining diced onion and minced garlic, sautéing for 3-4 minutes until softened and golden. Pour in the reserved chicken broth and bring to a simmer.
3BLEND THE SAUCE: Transfer the chile mixture to a blender and add 1 teaspoon of cumin, salt, and pepper. Blend on high speed for 2-3 minutes until completely smooth and creamy with no visible chile pieces. This creates the signature velvety enchilada sauce. Strain the sauce through a fine-mesh sieve if desired for an even silkier texture, pressing with the back of a spoon to extract all flavor.
4ASSEMBLE THE ENCHILADAS: Preheat the oven to 180°C (350°F). Lightly oil the bottom of a 9x13 inch baking dish with the remaining olive oil and spread a thin layer of chile sauce on the bottom. Warm the corn tortillas in a dry skillet for 20-30 seconds per side to make them pliable and prevent tearing. Dip each warm tortilla briefly into the chile sauce to coat both sides, then fill with 3-4 tablespoons of shredded chicken and a generous pinch of cheese.
5ROLL AND ARRANGE: Roll each filled tortilla tightly into a cylinder and place seam-side down in the prepared baking dish in two neat rows. The rolls should fit snugly but not be compressed. Pour the remaining chile sauce evenly over all the enchiladas, ensuring they are completely covered so they stay moist during baking. Drizzle the Mexican crema or sour cream in decorative lines over the top and sprinkle the remaining cheese generously over the entire dish.
6BAKE UNTIL GOLDEN: Place the baking dish in the preheated oven and bake uncovered for 30-35 minutes until the sauce is bubbling around the edges and the cheese is melted and lightly golden on top. The enchiladas are ready when the edges show slight browning and the filling is heated through. Remove from the oven and let rest for 5 minutes before serving, allowing the sauce to set slightly for cleaner plating.
7GARNISH AND SERVE: Sprinkle fresh cilantro and thinly sliced white onion on top if desired for color and freshness. Serve immediately while still hot, placing two enchiladas on each plate with extra sauce spooned over the top. Accompany with lime wedges, jalapeños, and additional crema on the side for guests to customize their portions to taste.