Colorado Enchiladas
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
2 people
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Calories
726 kcal
Colorado Enchiladas
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Ancho and New Mexican dried chiles combine with adobo sauce and a sliver of chocolate to create an unbelievably satisfying sauce, served up enchilada style!
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Ingredients
- 2 ancho dried chiles
- 4 new Mexican dried chiles
- 1/2 onion
- 3 garlic cloves
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 tablespoon adobo sauce
- sliver of dark chocolate
- 1 chicken breast
- 3-4 cups water
- 8-10 corn tortillas
- Monterey jack cheese
- 3-4 tablespoons finely chopped onion
- Mexican crema (optional)
- cotija cheese (optional)
Instructions
- Roughly chop 1/2 an onion and peel 3 garlic cloves. Add the onion and garlic to a dollop of oil in a saucepan and saute on medium heat for 5-8 minutes.
- Remove the stems and de-seed the dried chiles. Wipe off any dusty crevasses and tear the chiles into smaller pieces.
- Add the chiles to the onion mixture along with 3 cups of water, 1/2 teaspoon Mexican oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly ground black pepper.
- Bring mixture to a boil. Slice a chicken breast in half lengthwise and add it to the mixture. If the chicken isn't fully submerged add a bit more water. Reduce heat to a simmer and partially cover.
- Cook for 10-15 minutes, or until the chicken is cooked through. Set chicken aside, covering in foil to retain moisture.
- Add the remaining sauce mixture to a blender and combine well. (Always use caution when blending warm ingredients.)
- And now take a taste of the sauce. If it tastes bitter to you then you're a candidate for some sauce sweetening.
- Strain the sauce, pushing the mixture through a sieve using a spoon.
- Return the strained sauce to the saucepan and simmer over medium heat. Add 1 Tablespoon of adobo sauce and a sliver of chocolate (both are optional).
- Let simmer until reduced to a thicker consistency, approximately 15-30 minutes
- Take a final taste for salt.
- Shred the chicken using two forks and combine in a bowl along with a pinch of salt, some finely chopped onion, and a few spoonfuls of the sauce.
- Warm up 8-10 corn tortillas in the oven for a couple minutes. (Or cover them with damp paper towels and nuke them for 60 seconds.)
- Add a few spoonfuls of the sauce to a plate. Dredge a tortilla in the sauce and then flip it over, filling it with the chicken mixture and cheese.
- Roll tight and add to a baking dish seam side down. You can line the baking dish with sauce to prevent sticking.
- Continue rolling until all the chicken is gone. Add the remaining sauce to the top of the enchiladas.
- Bake at 400F for 8-10 minutes. Serve immediately. Optional garnishes include Crema and Cotija cheese.
Nutrition Information
Show Details
Calories
726kcal
(36%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Calories | 726kcal | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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