Chicken enchiladas (with an ancho chile marinade) recipe Share this recipe on Facebook
Chicken 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
For 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
1 medium onion, finely chopped
Prepare 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.