Teresa's Recipes
Enchiladas de Chile Ancho y Queso Oaxaca
Indulge in the rich flavors of Mexico with these delectable Enchiladas de Chile Ancho y Queso Oaxaca. These enchiladas are filled with a smoky ancho chili sauce and gooey Oaxaca cheese, rolled into warm corn tortillas and baked to perfection. Historically, enchiladas have been a staple in Mexican cuisine since the times of the Aztecs, who would wrap tortillas around various fillings. This version, featuring the bold flavors of ancho chilies and creamy cheese, is sure to become a favorite at your dining table.
Ingredients
- 4-5, stems and seeds removed Ancho chilies
- 2, minced Garlic cloves
- 1 medium, chopped Onion
- to taste Salt
- 2 tablespoons Vegetable oil
- 12 Corn tortillas
- 2 cups, cooked Shredded chicken breast
- 2 cups, shredded Oaxaca cheese
- for serving Sour cream
- for garnish Cilantro
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 420
- Fat: 22g
- Carbs: 36g
- Protein: 22g
- Sodium: 400mg
- Sugar: 2g
Instructions
- Soak the ancho chilies in a bowl of hot water for 15 minutes to soften.
- In a blender, combine the soaked ancho chilies, minced garlic, chopped onion, and a pinch of salt. Blend until smooth to create the ancho chili sauce.
- In a skillet, heat the vegetable oil over medium heat. Add the ancho chili sauce and cook for 5 minutes, stirring occasionally until fragrant.
- Preheat your oven to 350°F (175°C).
- Dip each corn tortilla in the ancho chili sauce, ensuring both sides are coated.
- Place a generous amount of shredded chicken and Oaxaca cheese in the center of each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
- Pour the remaining ancho chili sauce over the top of the enchiladas, ensuring they are well covered.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with a dollop of sour cream on the side.
Tips
- For a spicier kick, add a pinch of cayenne pepper to the ancho chili sauce.
- You can substitute Oaxaca cheese with Monterey Jack or mozzarella if needed.
- For a vegetarian version, replace the chicken with sautéed vegetables like bell peppers and zucchini.