Ancho Chicken Enchiladas

• Gluten free

• Meat

  • 1 Chicken

• Produce

  • 4 Ancho chili peppers
  • 1 Cilantro
  • 2 Garlic cloves
  • 1 Onion, medium sized
  • 1 tsp Oregano
  • 2 Tomatoes

• Canned Goods

  • 2 cups Stock

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1 Cotija cheese
  • 1/2 cup Jack cheese
  • 1 Sour cream

Found on mexicanplease.com

Description

Directions

• De-stem and de-seed the ancho chilis
• Roast in the oven at 400F for 1-2 minutes
• Cover the anchos with hot tap water and let reconstitute for 20-30 minutes
• Roast 2 tomatoes in the oven at 400F
• Roughly chop 1 medium-sized onion. Set aside 2 tablespoons of the onion for the inner mixture of the enchiladas.
• Saute the onion in a dollop of oil along with the 2 garlic cloves. Cook until lightly browned.
• Drain the chilis
• Add the chilis, tomatoes, onion, garlic, and 2 cups of stock to a blender
• Blend until smooth
• Strain the blender sauce through a fine mesh sieve
• Saute the strained sauce in a dollop of oil (I used lard)
• Add 1/2 teaspoon cumin, 1 teaspoon oregano, and generous dashes of salt and pepper
• Let simmer for 30-45 minutes until it reduces to a thick, velvety consistency
• You can use rotisserie chicken for the enchiladas, or now you can start poaching 2 chicken breasts. Theyll be done in 20 minutes or so (when the insides reach 160F).
• Warm the tortillas in the oven
• Add a few tablespoons of the enchilada sauce to a plate
• Dredge a tortilla in the sauce and flip it over. Fill with chicken, cheese, and finely chopped onion.
• Roll tight and set in a baking dish (You can add some sauce to the baking dish to prevent sticking)
• Continue rolling the enchiladas but be sure to save enough sauce to cover the tops of them generously in the baking dish
• Bake for 10-15 minutes
• Optional garnishes are cotija cheese, cilantro, and sour cream
• Serve immediately

Nutrition