Teresa's Recipes
Enchiladas de Chile de Arbol
Dive into the rich and vibrant world of Mexican cuisine with these Enchiladas de Chile de Arbol. This dish features warm corn tortillas enveloping tender shredded chicken, all smothered in a fiery yet flavorful chile de arbol sauce that sings with the essence of toasted peppers, garlic, and fresh tomatoes. Topped with melted cheese and a dollop of cool sour cream, these enchiladas are a perfect balance of heat and creaminess, making them an irresistible meal that brings family and friends together. Enjoy a taste of tradition, as enchiladas have been a beloved staple in Mexican households for centuries, showcasing the country's diverse and rich culinary heritage.
Ingredients
- 10-12 dried peppers Chile de arbol
- 2 cloves Garlic
- 1 medium, chopped Onion
- 3 medium, chopped Tomatoes
- 2 tablespoons Vegetable oil
- to taste Salt
- 12 Corn tortillas
- 2 cups, shredded Cooked chicken breast
- 1 cup, shredded (Mexican blend or queso fresco) Cheese
- 1/2 cup Sour cream
- 1/4 cup, chopped (for garnish) Cilantro
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Calories: 420
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 600mg
- Sugar: 3g
Instructions
- 1. In a dry skillet over medium heat, toast the chile de arbol peppers for about 2 minutes until they become fragrant. Be careful not to burn them. Remove from heat and let them cool.
- 2. In a blender, combine the cooled chile de arbol peppers, garlic, onion, and chopped tomatoes. Blend until smooth, adding a little water if necessary to achieve a pourable consistency.
- 3. In a large skillet, heat the vegetable oil over medium heat. Pour in the blended chile de arbol sauce and cook for about 5 minutes, stirring occasionally until the sauce thickens slightly. Season with salt to taste.
- 4. Preheat your oven to 350°F (175°C).
- 5. Dip each corn tortilla in the warm chile de arbol sauce to coat both sides. This step softens the tortillas and infuses them with flavor.
- 6. Place a spoonful of shredded chicken on each tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in a greased baking dish.
- 7. Once all enchiladas are in the dish, pour the remaining sauce over the top and sprinkle with shredded cheese.
- 8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- 9. Serve the enchiladas hot, garnished with a generous dollop of sour cream and a sprinkle of chopped cilantro.
Tips
- For added flavor, try marinating the chicken in lime juice, garlic, and spices before cooking.
- You can also add beans or vegetables for a heartier filling.
- For a vegetarian version, substitute shredded chicken with sautéed mushrooms or zucchini.