Real Mexican Enchiladas
Discover the authentic flavors of Mexico with this recipe for Real Mexican Enchiladas, a vibrant dish that celebrates bold, traditional ingredients. Made with dried guajillo and ancho chilies, this homemade chili sauce is richly spiced and perfectly balanced, coating tender shredded chicken and warm corn tortillas. Baked to perfection and topped with crumbled queso fresco, silky Mexican crema, and a sprinkle of fresh cilantro, these enchiladas are a flavor explosion in every bite. This comforting, crowd-pleasing dish is ideal for a family dinner and pairs beautifully with sides like Mexican rice or refried beans. Whether you're exploring authentic Mexican cuisine or looking to elevate your meal repertoire, these Real Mexican Enchiladas promise unbeatable taste and undeniable satisfaction.
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Recipe Information
Ingredients
- 6 pieces Dried guajillo chilies
- 2 pieces Dried ancho chilies
- 3 pieces Garlic cloves
- 1 medium White onion
- 2 tablespoons Vegetable oil
- 3 cups Chicken broth
- 1 teaspoon Salt
- 12 pieces Corn tortillas
- 2 cups Cooked shredded chicken
- 1 cup Queso fresco (or crumbled feta)
- 0.5 cup Mexican crema (or sour cream)
- 0.25 cup Fresh cilantro
Instructions
Remove seeds and stems from the guajillo and ancho chilies, and rinse them under running water to remove any dust.
In a medium saucepan, bring 2 cups of water to a boil. Add the chilies and simmer for 10 minutes, or until softened. Turn off the heat and let them cool slightly.
Transfer the softened chilies to a blender along with the garlic cloves, half the onion (roughly chopped), 1 cup of chicken broth, and a teaspoon of salt. Blend until smooth.
Strain the chili sauce through a fine mesh sieve into a bowl to remove any remaining solids.
Finely dice the other half of the onion and set it aside.
In a large skillet over medium heat, warm 2 tablespoons of vegetable oil. Carefully pour in the strained chili sauce and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Preheat your oven to 350°F (175°C).
In a separate skillet, lightly warm each corn tortilla over medium heat to make them pliable, about 10-15 seconds per side. Stack them on a plate and cover with a clean kitchen towel to keep warm.
Spread a thin layer of chili sauce on the bottom of a 9x13-inch baking dish.
Dip each tortilla into the chili sauce to coat both sides, then place a small amount of shredded chicken in the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas, chicken, and sauce, saving a little sauce for topping.
Pour the remaining chili sauce over the top of the rolled enchiladas and sprinkle with crumbled queso fresco.
Bake in the preheated oven for 15-20 minutes, or until heated through and the cheese has slightly melted.
Remove the enchiladas from the oven and drizzle with Mexican crema and sprinkle finely diced onion and fresh cilantro over the top.
Serve hot and enjoy your Real Mexican Enchiladas!
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 9.5 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 969 mg | 21% | |
*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.
