Chicken Enchiladas

I love making enchiladas but what makes these enchiladas extra special is the homemade enchilada sauce! Don’t be intimidated, homemade enchilada sauce is easy to make, check your local grocery stores Hispanic or Ethnic foods aisle, you will likely be able to find the chilies there, if not you can easily order them online.

I hope you enjoy this recipe, be sure to rate and comment this recipe if you make it.

Yield: 6

Author: Telly Smith

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Chicken Enchiladas

Tender shredded chicken and cheese rolled in corn tortillas with a homemade enchilada sauce.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients US Metric Both

For the enchiladas

• 2 lbs. boneless skinless chicken thighs or boneless skinless chicken breasts. 
• 1/2 sweet onion 
• 4 garlic cloves, crushed 
• 1 carrot, peeled 
• green onions 
• cilantro 
• 2 cups shredded sharp cheddar 
• 10 corn tortillas 

For the spice mixture

• 1 dried ancho chili
• 1 guajillo chili
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin 
• 1 teaspoon salt
• Pinch of sugar 

For the enchilada sauce

• 1 tablespoon olive oil 
• 1 tablespoon spice mix 
• 4 oz. tomato paste 
• 2 cups low sodium chicken stock 
• 1 tablespoon apple cider vinegar 
• 2 chipotles in adobo, seeded and chopped. 

Instructions

For the chicken

1. Pre heat the oven to 375 degrees, grease a 9x13 pan. 
2. In a large stock pot place chicken, onions, green onions, cilantro, carrot, bay leaves and garlic. Add a few pinches of salt and add enough water to cover the chicken and vegetables. 
3. Bring to a boil then reduce to a simmer. 
4. Cover the pot and let the chicken cook for about 20 minutes or until the chicken reaches an internal temperature of 165 degrees. 
5. Remove the chicken from the pot and strain out the vegetables. Keep the liquid in the pot and keep warm. 
6. Shred the chicken and season with a teaspoon of the spice mixture and toss with 1/2 cup of cheese. 

For the enchilada sauce

1. While the chicken is cooking heat a medium sauce pan over medium heat. 
2. Add the dry chilies and toast until fragrant, about 3 minuets, be sure they do not burn. Use a spice grinder, coffee grinder or small blender to pulse the chilies into a powder. 
3. Add the oil to the pan and then add the chipotles, spice mix, stirring frequently until fragrant. 
4. Add the tomato paste and stir for 1 minute. 
5. Whisk in the chicken stock and the apple cider vinegar. 
6. Bring to a boil then lower the heat and let the sauce simmer for 15 minutes. until thickened. 
7. Take of the heat and set aside. 

To assemble

1. Dip each tortilla into the reserved chicken broth and add 1/3 of a cup of the filling. 
2. Carefully roll the tortilla up and place to the prepared pan. 
3. Cover the enchiladas with the sauce and the remaining cheese.
4. Bake uncovered for 15-20 minutes or until the cheese is melted and the sauce is bubbly. 
5. Let the enchiladas cool for 10 minutes before serving. 
6. Top with shredded lettuce, olives, sour cream and cilantro.