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Chicken Enchiladas Recipe

Name: Cantina Mexicanas Chicken Enchiladas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Cooked chicken breast, shredded; 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 1 tsp Cumin powder; 1 tsp Chili powder; 0.5 tsp Salt; 0.25 tsp Black pepper; 0.5 cups Fresh cilantro, chopped; 3 pieces Dried ancho chilies; 2 cloves Garlic, minced; 1 small Onion, chopped; 2 cups Chicken broth; 2 tbs Tomato paste; 2 tbs Peanut butter; 1 tbs Brown sugar; 0.5 tsp Salt; 10 pieces Corn tortillas; 1 cups Shredded cheese (cheddar or Monterey Jack)

Inspired by Cantina Mexicana

Time1h

Serves4

Corn tortillas filled with chicken and topped with mole sauce

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Ingredients

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Filling

2 cups Cooked chicken breast, shredded

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 tsp Cumin powder

1 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 cups Fresh cilantro, chopped

Mole Sauce

3 pieces Dried ancho chilies

2 cloves Garlic, minced

1 small Onion, chopped

2 cups Chicken broth

2 tbs Tomato paste

2 tbs Peanut Butter

1 tbs Brown sugar

1/2 tsp Celtic sea salt

Assembly

10 pieces Corn tortillas

1 cups Shredded cheese (cheddar or Monterey Jack)

Method

Filling Preparation

Prepare the Filling

In a skillet over medium heat, sauté chopped onion and minced garlic until the onion is translucent, about 3-4 minutes.

Mix the Filling

Add the shredded chicken, cumin, chili powder, salt, pepper, and cilantro to the skillet. Stir to combine and cook for an additional 2-3 minutes. Remove from heat.

Mole Sauce Preparation

Soak the Chilies

Remove the stems and seeds from the dried ancho chilies. Soak them in hot water for about 15 minutes until they soften.

Blend the Sauce

In a blender, combine the soaked chilies, garlic, onion, chicken broth, tomato paste, peanut butter, brown sugar, and salt. Blend until smooth.

Cook the Sauce

Pour the blended mixture into a saucepan and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Adjust seasoning to taste.

Assembly and Baking

Preheat the Oven

Preheat your oven to 375°F (190°C).

Fill the Tortillas

Warm the corn tortillas slightly in a pan or microwave to make them pliable. Take a tortilla, spoon about 2-3 tablespoons of the chicken filling into the center, and roll it up tightly.

Arrange in Baking Dish

Place the rolled tortillas seam-side down in a greased baking dish. Repeat until all filling is used.

Top with Mole Sauce

Pour the prepared mole sauce over the filled tortillas, making sure to cover them completely. Sprinkle shredded cheese on top.

Bake

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Serve

Remove from the oven and let cool slightly before serving. Garnish with additional cilantro if desired.