Teresa's Recipes
Enchiladas de Chile Colorado
Enchiladas de Chile Colorado are a quintessential Mexican delight, captivating the palate with their robust flavors and rich history. This dish, often a centerpiece during family gatherings and celebrations, features soft corn tortillas filled with succulent, shredded chicken, all enveloped in a vibrant, homemade red chili sauce crafted from a blend of dried guajillo and ancho chilies. The sauce's deep red hue is not just visually stunning but also packs a delightful balance of heat and sweetness. Topped with crumbled queso fresco and fresh cilantro, these enchiladas are a true celebration of Mexican culinary heritage, tracing back centuries to the indigenous peoples who first filled tortillas with various ingredients. Each bite tells a story of tradition, warmth, and love.
Ingredients
- 4, stems and seeds removed Dried guajillo chilies
- 2, stems and seeds removed Dried ancho chilies
- 3, peeled Garlic cloves
- 1 medium, chopped Onion
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon (or to taste) Salt
- 2 cups, divided Chicken broth
- 2 tablespoons Vegetable oil
- 12, preferably homemade or fresh Corn tortillas
- 2 cups, shredded Cooked chicken
- 1/2 cup, chopped (for garnish) Fresh cilantro
- 1 cup, crumbled (for topping) Queso fresco
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Calories: 400
- Fat: 18g
- Carbs: 40g
- Protein: 25g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Begin by removing the stems and seeds from the dried guajillo and ancho chilies.
- In a dry skillet over medium heat, toast the chilies for a few seconds on each side until they become fragrant, taking care not to burn them.
- Transfer the toasted chilies to a bowl and cover them with hot water. Allow them to soak for 15 minutes to soften.
- In a blender or food processor, combine the soaked chilies, garlic, onion, cumin, oregano, salt, and 1 cup of chicken broth. Blend until smooth, creating a rich and velvety chili sauce.
- Heat the vegetable oil in a large skillet over medium heat. Add the chili sauce and cook for 5 minutes, stirring occasionally to deepen the flavors.
- Pour in the remaining 1 cup of chicken broth and let the sauce simmer for another 10 minutes, allowing it to thicken slightly.
- Preheat your oven to 350°F (175°C).
- Dip each corn tortilla into the chili sauce to lightly coat both sides, making them pliable and ready for rolling.
- Place a portion of the shredded chicken in the center of each tortilla, then roll it up tightly.
- Arrange the rolled enchiladas seam-side down in a baking dish and pour the remaining chili sauce over the top, ensuring all tortilla surfaces are covered.
- Generously sprinkle crumbled queso fresco over the enchiladas, allowing it to melt beautifully during baking.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Garnish the enchiladas with fresh cilantro before serving, adding a burst of color and flavor.
Tips
- For an added kick, consider blending in a chipotle pepper with the chili sauce for a smoky flavor.
- You can use rotisserie chicken for a quicker preparation, or substitute with black beans for a vegetarian option.
- Pair these enchiladas with Mexican rice and refried beans for a complete meal.