Chicken Enchiladas with Ancho Chile Cream Sauce
Transform your weeknight dinner with these bold and creamy Chicken Enchiladas with Ancho Chile Cream Sauce! Tender shredded chicken and melted Monterey Jack cheese are wrapped in soft corn tortillas and smothered in a velvety sauce made from smoky ancho chiles, garlic, and rich heavy cream. This recipe strikes the perfect balance of smoky, savory, and indulgent, with a touch of spice that elevates the dish. Quick to prepare in just 20 minutes of prep time and baked to perfection, these enchiladas are ideal for a comforting family dinner or entertaining guests. Garnished with fresh cilantro for a bright finish, this dish pairs beautifully with a side of Spanish rice or a crisp green salad. Discover the perfect combination of authentic Mexican flavors and modern comfort food in every bite!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, cooked and shredded
- 3 pieces Ancho chiles, dried
- 2 cups Chicken broth
- 1 cup Heavy cream
- 3 cloves Garlic, minced
- 1 medium Onion, diced
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Remove the stems and seeds from the ancho chiles. Place them in a heatproof bowl and cover with boiling water. Let them soak for about 10 minutes, or until softened.
While the chiles are soaking, heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Add the diced onion and minced garlic and sauté for 3-4 minutes, or until softened and fragrant. Set aside.
Drain the soaked ancho chiles and transfer them to a blender. Add the onion and garlic mixture, 1 cup of chicken broth, ground cumin, salt, and black pepper. Blend until smooth.
Heat the remaining 1 tablespoon of vegetable oil in a saucepan over medium heat. Pour in the blended chile mixture and cook, stirring frequently, for 5 minutes or until it thickens slightly.
Stir in the remaining 1 cup of chicken broth and heavy cream. Simmer for 5-7 minutes, stirring often, until the sauce is creamy and smooth. Remove from heat.
Warm the corn tortillas in a dry skillet or in the microwave to make them pliable. Place a small amount of shredded chicken and a sprinkle of Monterey Jack cheese in each tortilla. Roll them tightly and place them seam-side down in the prepared baking dish.
Pour the ancho chile cream sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.4 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 501 mg | 39% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
