Chicken Enchiladas Recipe
Two Chicken Enchiladas, Choice of Red or Green Chile Sauce, Refried Beans, Green Chile Lime Rice
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Ingredients
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Enchiladas — filling & assembly
Red chile sauce (choose this OR the green sauce)
Green chile sauce / salsa verde (choose this OR the red sauce)
Refried beans
Green chile lime rice
Garnish & serving
Method
Enchiladas — filling & assembly
- 1
Poach and shred chicken
Place the 6 oz chicken breast in a small pot and cover with 1 cup (240 ml) water or enough to submerge, add 1/4 onion and 1 clove garlic for flavor. Bring to a gentle simmer, cover, and poach 12–15 minutes until internal temperature reaches 74°C (165°F). Remove, let cool slightly, then shred with two forks. Reserve 1–2 tbs of the poaching liquid if needed to moisten the filling.
- 2
Prepare filling
Heat 1 tbs vegetable oil in a skillet over medium heat. Add 1/4 cup diced onion and sauté 2–3 minutes until translucent. Add 1 minced clove garlic and cook 30 seconds. Stir in shredded chicken, 0.25 tsp ground cumin, 0.25 tsp dried oregano, and salt and pepper to taste. If the filling seems dry, add 1–2 tbs reserved poaching liquid. Heat through 1–2 minutes, then remove from heat.
- 3
- 4
Assemble enchiladas
Heat oven to 180°C/350°F (if finishing in oven). Spoon about half the filling lengthwise onto each tortilla (roughly 3 oz chicken total split across 2 tortillas), sprinkle about 1/4 cup shredded cheese total (0.5 cups split across both) into each, roll tightly and place seam-side down in a shallow baking dish. Reserve any remaining filling/cheese for topping if desired.
- 5
Top with sauce and bake
Pour your chosen sauce (see Red chile sauce or Green chile sauce section) over the rolled enchiladas to coat them evenly. Sprinkle remaining cheese over top. Bake 8–12 minutes until sauce is hot and cheese is melted. Alternatively, for a quicker finish, broil 1–2 minutes to brown cheese—watch closely to avoid burning.
Red chile sauce (choose this OR the green sauce)
- 6
Soak chiles
Remove stems and seeds from 3 guajillo chiles. Place chiles in a bowl and pour 180 ml hot (not boiling) water over them. Let soak 15 minutes until softened.
- 7
Blend sauce
Transfer soaked chiles (reserve soaking liquid if any large solids remain), 1 roughly chopped onion, 1 clove garlic, 60 ml chicken broth, 0.5 tsp ground cumin, 0.25 tsp oregano and a pinch of salt to a blender. Blend until very smooth, adding 1–2 tbs of the soaking liquid if needed to reach a saucy consistency.
- 8
Finish sauce on stove
Heat 1 tbs oil in a small saucepan over medium heat. Carefully add the blended chile purée (it may splatter) and simmer 4–6 minutes, stirring to cook raw flavors away and thicken slightly. Taste and adjust salt. If sauce is too thick, thin with up to 2 tbs chicken broth or water. Use immediately to coat enchiladas or refrigerate up to 3 days.
Green chile sauce / salsa verde (choose this OR the red sauce)
- 9
- 10
Blend salsa verde
To the blender add the charred tomatillos, jalapeño (seeded for milder heat if desired), 1 clove garlic, 0.25 cup chopped onion, 2 tbs cilantro, 60 ml chicken broth and salt to taste. Blend until smooth. Stir in 0.5 piece lime juice. Taste and adjust salt or lime. Warm briefly in a saucepan 1–2 minutes before using on enchiladas.
Refried beans
- 11
Warm and finish beans
Heat 1 tbs oil or lard in a small skillet over medium. Add 1 tbs finely chopped onion and sauté 1–2 minutes until translucent. Add 0.75 cups canned refried beans and stir to combine. Add 1–2 tbs water or broth if too thick; cook 3–4 minutes until hot. Season with salt to taste. Transfer to serving ramelet and sprinkle 2 tbs shredded cheese over top if desired; cover briefly to melt cheese.
Green chile lime rice
- 12
Sauté rice aromatics
Heat 1 tbs oil in a small saucepan over medium. Add 1 tbs finely chopped onion and sauté 1–2 minutes until translucent. Add 0.33 cups uncooked rice and stir 1–2 minutes to coat and lightly toast the grains.
- 13
Cook rice
Add 160 ml water and a pinch of salt, bring to a simmer, cover, and reduce heat to low. Cook 12–15 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes.
- 14
Garnish & serving
- 15
Plate the dish
Place two enchiladas on the plate topped with sauce and melted cheese. Spoon a serving of refried beans to one side and a scoop of green chile lime rice to the other. Garnish enchiladas and rice with 1 tbs chopped cilantro, place 1 lime wedge on the plate and offer 2 tbs sour cream on the side if desired.
- 16
Temperature and timing notes
Serve immediately while sauces are hot. If preparing components ahead, gently rewarm sauces and enchiladas in a 160°C/325°F oven until heated through (8–10 minutes).
