Entrée: Mexico – Enchiladas de Pollo en Salsa de Chile Ancho (Chicken Enchiladas in Ancho Chile Sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) shredded chicken (such as chicken breast)
8–10 corn tortillas
4 dried ancho chiles, stems and seeds removed
2 Roma tomatoes
1 small white onion
2 cloves garlic
1 / 2 tsp (2.5 ml) ground cinnamon
1 / 2 tsp (2.5 ml) ground cumin
1 1 / 2 cups (360 ml) chicken stock
2 tbsp (30 ml) oil or lard
1 cup (100 g) crumbled queso fresco or shredded Oaxaca
Salt to taste
Black pepper to taste
Chopped cilantro for garnish
Thinly sliced onion for garnish

Show original ingredient measurements

1 lb / 450 g shredded chicken (such as chicken breast)
8–10 corn tortillas
4 dried ancho chiles, stems and seeds removed
2 Roma tomatoes
1 small white onion
2 cloves garlic
1 / 2 tsp ground cinnamon
1 / 2 tsp ground cumin
1 1 / 2 cups (360 ml) chicken stock
2 tbsp (30 ml) oil or lard
1 cup (100 g) crumbled queso fresco or shredded Oaxaca
Salt to taste
Black pepper to taste
Chopped cilantro for garnish
Thinly sliced onion for garnish

Instructions

1. Toast ancho chiles briefly, then soak in hot water until soft. Drain and reserve soaking liquid.
2. Roast tomatoes, half the onion and garlic until charred; blend with soaked chiles, a splash of the chile soaking liquid, spices and chicken stock to a smooth sauce. Simmer 10 minutes and season.
3. Briefly fry tortillas in oil to make pliable and drain.
4. Dip tortillas in the ancho sauce, fill with shredded chicken and roll; place in a gratin or baking dish.
5. Pour remaining sauce over rolls, sprinkle with queso and bake at 350°F (175°C) for 12 minutes. Garnish with cilantro and sliced onion.