The Real Deal Authentic Homemade Enchilidas
Experience the bold and vibrant flavors of Mexico with "The Real Deal Authentic Homemade Enchiladas," a recipe that brings restaurant-quality enchiladas to your kitchen. Made from scratch, the star of this dish is the rich, smoky enchilada sauce crafted with toasted guajillo and ancho chilies, garlic, onion, and aromatic spices. Tender corn tortillas are lightly fried for pliability, then filled with seasoned shredded chicken and gooey Monterey Jack cheese, rolled to perfection, and smothered in sauce and more cheese before being baked to bubbly, golden perfection. With a finishing touch of fresh cilantro, creamy sour cream, and optional lime, these enchiladas are a true celebration of traditional Mexican cuisine. Perfect for family dinners or gatherings, this recipe is a must-try for anyone craving authentic enchilada flavors made with love from scratch.
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Recipe Information
Ingredients
- 5 pieces dried guajillo chilies
- 3 pieces dried ancho chilies
- 4 pieces garlic cloves
- 1 medium onion
- 1 14-ounce can diced tomatoes
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 12 pieces corn tortillas
- 3 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 0.25 cup fresh cilantro
- 0.5 cup sour cream
- 1 piece lime (optional)
Instructions
Prepare the enchilada sauce by first de-stemming and de-seeding the guajillo and ancho chilies. Heat a skillet over medium heat and toast the chilies for 1-2 minutes, until fragrant. Remove from heat.
Boil 2 cups of water and pour it over the toasted chilies in a heatproof bowl. Let them soak for 15 minutes until softened.
While the chilies soak, peel and roughly chop the onion and garlic.
In a blender, combine the softened chilies, their soaking liquid, diced tomatoes, chopped onion, garlic, chicken broth, ground cumin, oregano, and salt. Blend until smooth.
Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Pour in the blended sauce through a fine mesh sieve (to catch any pulp or seeds) into the pan, discarding the solids. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
Preheat your oven to 375°F (190°C).
Heat the remaining 1 tablespoon of vegetable oil in a skillet over medium heat. Lightly fry each corn tortilla for 10 seconds per side to make them pliable. Set aside on a plate lined with paper towels to drain excess oil.
Grease a 9x13-inch baking dish. Spread a small amount of enchilada sauce across the bottom of the dish.
To assemble the enchiladas, dip a tortilla into the enchilada sauce to lightly coat it. Fill the tortilla with approximately 1/4 cup of shredded chicken and a sprinkle of shredded cheese. Roll it tightly and place it seam-side down in the baking dish.
Repeat with the remaining tortillas, chicken, and cheese. Once all enchiladas are assembled, pour the remaining enchilada sauce evenly over the top and sprinkle the rest of the shredded cheese over them.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with fresh cilantro, sour cream, and a squeeze of lime if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
4350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.3 g | 230% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 6191 mg | 269% | |
| Total Carbohydrate | 362.3 g | 132% | |
| Dietary Fiber | 72.7 g | 260% | |
| Total Sugars | 36.0 g | ||
| Protein | 350.4 g | 701% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2503 mg | 193% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 6186 mg | 132% | |
*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.
