Teresa's Recipes
Enchiladas de Chile Ancho
Experience a burst of traditional Mexican flavors with these Enchiladas de Chile Ancho. This recipe features tender chicken breast wrapped in corn tortillas, all smothered in a rich and smoky ancho chili sauce. Topped off with crumbled queso fresco and a sprinkle of fresh cilantro, it's a symphony of taste and texture that takes you straight to the heart of Mexican cuisine.
Ingredients
- 1 cup, for serving Sour cream
- 1 teaspoon, or to taste Salt
- 1/2 cup, chopped Cilantro
- 2 cups, crumbled Queso fresco
- 12 Corn tortillas
- 2 cups, shredded Chicken breast
- 2 tablespoons Vegetable oil
- 1 medium, chopped Onion
- 3 Garlic cloves
- 4, dried Ancho chilies
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 500
- Fat: 25g
- Carbs: 45g
- Protein: 25g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Remove the stems and seeds from the ancho chilies. Place them in a bowl and cover with hot water. Let them soak for 15 minutes until they soften.
- In a blender, combine the rehydrated ancho chilies, garlic cloves, chopped onion, and a pinch of salt. Blend until you get a smooth and creamy chili sauce.
- Heat the vegetable oil in a skillet over medium heat. Add the chili sauce and simmer for 5 minutes, stirring occasionally. This step will enhance the flavors of the sauce.
- Preheat your oven to 350°F (175°C).
- Dip each corn tortilla in the chili sauce, ensuring both sides are fully coated. Place a portion of the shredded chicken in the center of each tortilla and roll it up securely.
- Arrange the filled tortillas seam-side down in a baking dish. Pour the remaining chili sauce evenly over the enchiladas. Sprinkle the crumbled queso fresco on top.
- Bake in the preheated oven for 20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Garnish the enchiladas with chopped cilantro before serving. Serve them hot with sour cream on the side for a refreshing contrast.