|
|
Chicken enchiladas (with an ancho chile marinade) recipeChicken enchiladas are chicken with enchilada sauce and cheese wrapped in a flour tortilla and baked in the oven. This chicken used in the recipe is first marinated in a marinade made of ancho chiles (a type of dried chiles), garlic, onion and spices. The chicken is then pan fried, sliced and used as a filling for the flour tortillas, together with enchilada sauce, onion and cheese. Enchiladas make a great dish when served with fried rice and Mexican condiments such as guacamole, sour cream, jalapeno peppers and salsa.
Preparation time: 20 minutes, Cooking time: 15 minutes, Serves: 4
IngredientsFor the marinade
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts, skinned and boned
4 large (12 inch) flour tortillas
2 cups grated cheddar or Monterrey Jack cheese
Enchilada sauce
1 medium onion, finely chopped
DirectionsPrepare the marinade
Soak dry the dried chilies overnight in water, until soft. Remove the seeds and add them, together with the rest of the ingredients in a food processor. Puree until you get a smooth paste.
Marinate the chicken
Pour the paste into a bowl large enough to hold the 4 chicken breasts. Add the chicken breasts and toss well, until they are covered in the paste. Cover with plastic wrap and refrigerate for at least 6 hours (better overnight).
Cook the chicken
In a skillet or frying pan over medium heat add 2 to 3 tablespoons of vegetable oil and cook the marinated chicken for 5 to 6 minutes on each side, or until cooked through.
When the chicken is cool enough to handle, cut it in 1/3 inch thick slices.
Assemble the enchiladas
On a flour tortilla, spoon 1/4th of the chicken mixture. Top with 1 to 2 tablespoons of the enchilada sauce, 1/4 cup of the grated cheese and about 1 tablespoon of onion. Roll up the tortilla and place it seam side down in an oven safe pan. Repeat the process for the remaining 3 tortillas.
Spoon a bit more of the enchilada sauce over the tortillas and top with more grated cheese.
Bake in hot oven (375 F) for 10 to 12 minutes, or until the cheese melts and browns slightly.
Serve with guacamole, lettuce, chopped tomatoes, salsa or your favorite Mexican condiments.
Back to Chicken enchiladas (with an ancho chile marinade) recipe
Recipes similar to Chicken enchiladas (with an ancho chile marinade)Chicken enchiladas with roasted tomato sauce This is a variation of the chicken enchiladas verde that uses over roasted tomato sauce instead of the tomatillo (Verde) sauce. This traditional Mexican recipe using flour tortillas, first fried in vegetable oil, then stuffed with cooked chicken, oven roasted tomato sauce and chili tomato sauce, rolled up, topped with more tomato sauce and cheese and baked for a few minutes in the oven. The roasted tomato sauce (recipe included) takes 6 to 8 hours to prepare but the result is worth the effort. You can make extra tomato sauce and refrigerate it.
Mexican red chile sauce recipe A great red chili sauce, ideal with many Mexican dishes such as enchiladas, chimichangas, tamales, tacos, burritos and more. Easy to make, this sauce can be refrigerated and sevelar weeks.
Homemade flour tortillas (Tortillas de harina) Homemade flour tortillas are easy to make using simple ingredients such as all purpose flour, salt, vegetable shortening and water. The tortillas can be made in advance, wrapped in plastic film and refrigerated for a few days. Flour tortillas are an essential ingredient in Mexican cuisine, in dishes such as fajitas, burritos, chimichangas, enchiladas and much more.
Homemade flour tortillas Easy homemade flour tortillas made using ingredients that can be found at home any time. You can increase the amount of ingredients to make more tortillas; the quantities in this recipe are eough to make 8 tortillas.
TexMex pork asado A classic Tex-Mex dish, pork Asado is pork slow cooked in a garlic and chile sauce. The chiles used in this recipe are dried and before using them, they have to be dehydrated, ie, soaked in water for 8 to 10 hours. It is therefore best to soak the chiles a day ahead.
Chimichangas Supreme Chimichangas with beef, chile and onion, topped with a red chili sauce and cheese, baked and then served topped with a sour cream mixture, tomatoes and shredded lettuce. Serve with refried beans, fried rice or other Mexican condments.
Mexican red chili sauce A classic red chili sauce, ideal for Mexican dishes such as enchiladas, chimichangas, tamales etc. The sauce can be made in advance and refrigerated for up to one month.
Homemade flour tortillas A recipe for homemade flour tortillas. The tortillas can be used for fajitas, burritos, chimichangas, homemade nachos or any other Mexican dish that uses them. This recipe will make 12 tortillas, 8-10" in diameter. Increase the ingredients used to make more tortillas (double the ingredient quantity to make 24 tortillas).
Chicken enchiladas Verde (Enchiladas with green sauce) A typical Mexican dish, chicken enchiladas with Salsa Verde (green sauce) is a favorite. This is a traditional Mexican recipe using flour tortillas, a green salsa (made with tomatillos and jalapenos), chicken and cheese. Once you prepare all the ingredients, the enchilada assembly process is quite easy.
The best chicken fajitas (fahitas) The best chicken fajitas (or fahitas) recipe, easy to make and extremely delicious. Chicken breast pieces are marinated in oil, lime juice, garlic and spices, fried and served in a flour tortilla together with fried bell peppers and onions, cheese, sour cream, guacamole, salsa and pickled jalapeno chiles. The preparation time includes the minimum time required for marinating, other than that, it takes 10 minutes to prepare and maximum 15 minutes to cook. While waiting for the chicken to marinate you can prepare the toppings - make the guacamole, grate the cheese, serve the sour cream and salsa, etc.
Find more similar recipes
Back to the Chicken enchiladas (with an ancho chile marinade) recipe
|
|
My Recipe Box