Chicken Enchiladas

Delicious homemade Chicken Enchiladas with a flavorful red sauce. Perfect for weeknight dinners and family gatherings.

4.50 from 2 votes

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Prep Time 1

Cook Time 45

Total Time 1 30

Course Dinner

Servings

Ingredients

Enchilada Sauce

2 dried guajillo peppers
2 dried ancho pepper
2 tablespoons olive oil
1 cup onion small diced
4 cloves garlic crushed
1 ½ cups boiling water to soak the peppers
9 oz chicken stock
1 ½ tablespoons tomato paste
3 ounces tomato sauce
1 teaspoon cumin
½ teaspoon chili powder
1 ½ teaspoons salt
pepper to taste
1 tablespoon olive oil for cooking the sauce

Filling and Cheese

1 pound chicken breasts boneless,skinless
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon onion powder
1 teaspoon garlic powder
1 pinch chipotle powder or cayenne
½ teaspoon chili powder
¼ cup sour cream
1 cup shredded cheddar cheese ½ cup for filling ½ cup for topping
10-12 corn tortillas
2 tablespoons cilantro for garnish

I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions

In a large skillet over medium heat toast the dried peppers for 3 minutes on each side. Be careful to not scorch them.
Remove the stems and seeds. Place the peppers in a large bowl, pour in the boiling water, cover and leave to soak for 30 minutes.
Meanwhile add 1 tablespoon of olive to the same pan, over medium heat, and begin sautéing the onions until soft. Add in the garlic and sauté for 30 seconds.
To a blender add the sautéed onion garlic mixture, chicken stock, and 1 cup of the liquid from the peppers. Add in the peppers and blend until smooth. Pour through a fine mesh strainer into a bowl.
Mix in all of the seasonings, tomato paste and tomato sauce.
Using the same skillet over medium heat add 1 tablespoon of olive oil. Once hot add in the enchilada sauce and cook for 4 minutes. If the sauce is too thick add in some of the remaining liquid from the peppers. Remove from the heat and set aside.
Season the chicken breasts with all of the seasonings, coating each piece evenly.
In a large skillet over medium-high heat add the olive oil. Once hot add in the chicken breasts and pan sear until fully cooked. Remove from the heat and set aside until cool enough to handle.
Now warm the corn tortillas by adding them to a damp kitchen towel and microwaving them for 30 second intervals until they are warm and pliable.
Once cool enough to handle begin to shred the chicken and place in a large bowl. Add in the sour cream and ½ cup of shredded cheese. Mix until well combined.
Preheat an oven to 350° F. Pour enough of the enchilada sauce in a 9x13 pan to just cover the bottom.
Fill and roll each of the tortillas with the chicken mixture. Place in the pan and pour over the remaining enchilada sauce. Top with the remaining ½ cup of shredded cheddar cheese.
Cover with foil and place in the preheated oven for 25 to 30 minutes. Remove the foil and continue baking for 5 minutes. Garnish with cilantro. Enjoy!

Notes

If using flour tortillas, you do not need to warm them first.
You can opt for boiling the chicken breasts instead of pan searing them. Just cool after boiling them, shred and mix with the seasonings, sour cream and cheese.

Storage

Store in an airtight container in the refrigerator for 4-5 days.