Traditional Enchiladas Recipe

Place chicken breasts, 3 cups water or broth, halved onion, garlic cloves, 1 tsp salt, and 1/4 tsp pepper in a medium saucepan. Bring to a gentle simmer over medium heat.

Cover, reduce heat to low, and simmer 15–20 minutes or until chicken reaches 165°F (75°C) and is cooked through.

Remove chicken to a cutting board and let rest 5 minutes. Shred with two forks or chop finely. Reserve 1/2 cup of the cooking liquid to moisten the filling if needed.

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add shredded chicken and sauté 1–2 minutes to warm through and slightly brown; add a few tablespoons of reserved cooking liquid if it seems dry. Adjust seasoning to taste.

Preheat oven to 325°F (160°C) if braising in oven, or plan to braise on low on the stovetop.

Season the beef with 1 tsp salt, 1/4 tsp pepper, and 1/2 tsp ground cumin. Heat 1 tablespoon oil in a heavy pot or Dutch oven over medium-high heat and brown the beef on all sides, about 3–4 minutes per side.

Add 2 cups broth, quartered onion, and garlic. Bring to a simmer, cover, and transfer to oven for 2–2 1/2 hours or simmer gently on the stovetop until beef is tender and pulls apart easily.

Remove beef and shred with forks. Skim and reserve 1/2 cup braising liquid. Sauté shredded beef briefly in a skillet over medium heat to tighten the texture if desired; add a little reserved liquid to keep moist. Taste and adjust seasoning.

Combine 3 cups shredded Monterey Jack and 1/2 cup queso fresco (if using) in a bowl. Toss together so the cheese is evenly mixed and ready to fill tortillas.

Remove stems and seeds from the dried New Mexico red chile pods. Briefly wipe them with a dry cloth to remove surface dust.

Place chiles in a heatproof bowl and pour 2 cups hot (not boiling) water over them. Let soak 20 minutes until softened.

Drain chiles, reserving 1/2 cup soaking liquid. Transfer chiles to a blender with 1 cup chicken or vegetable broth, reserved soaking liquid, minced garlic, 1/2 tsp ground cumin, 1/2 tsp oregano, and 1 tsp salt. Blend to a smooth purée (add a little more broth if needed for blending).

Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Whisk in 1 tablespoon flour and cook 1 minute to make a light roux.

Carefully whisk the chile purée into the roux. Bring to a gentle simmer, then reduce heat and simmer 8–10 minutes, stirring occasionally, until sauce thickens slightly and flavors meld.

Adjust salt and add 1 teaspoon vinegar to brighten the sauce. Strain through a fine sieve for a smooth sauce if desired. Keep warm until assembly.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or similar.

Warm corn tortillas so they are pliable: heat a skillet over medium-high, lightly brush each tortilla with oil (about 2 tbsp total) and warm 15–20 seconds per side; or wrap a stack in a damp towel and microwave 30–45 seconds. Keep covered so they don’t dry out.

To assemble, pour about 1/2 cup red chile sauce into the bottom of the prepared baking dish and spread to coat.

Working with one tortilla at a time, place 2–3 tablespoons of filling (shredded chicken, shredded beef, or about 1/4 cup cheese mixture) near the near edge of the tortilla. Roll tightly and place seam-side down in the baking dish. Repeat to fill the dish (should yield about 10–12 enchiladas).

When the dish is filled, pour remaining red chile sauce evenly over the rolled enchiladas, using about 1 to 1 1/2 cups of sauce total so enchiladas are well coated but not swimming.

Sprinkle 2 cups shredded Monterey Jack cheese evenly over the top.

Bake in preheated oven 15–20 minutes, or until cheese is melted and sauce is bubbling around edges.

If you prefer a lightly browned top, place under broiler 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chopped cilantro, chopped onion, sour cream, and lime wedges if desired. Serve hot.