These enchiladas come from favorite Healthy Latin Cooking — the filling is simple (chicken and onion) with a flavorful sauce made with New Mexico chile peppers.

Chris says:

These were a little time consuming, but worth it. The chicken is really juicy.

Lisa says:

They’re good! It’s a bit spicy…

Chris says:

Well, I used half hot and half mild New Mexico chile peppers. I still had to adjust the sauce a bit; I knew it would be too much heat for you.

Lisa says:

That’s okay, adding a little sour cream cools it just enough!

Chicken Enchiladas with Red Sauce
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Chicken
1 lb boneless, skinless chicken breast
1/4 onion
1/2 tomato
2 sprigs cilantro
4 cups chicken stock

Sauce
15 dried New Mexico Chile Peppers
1/2 tomato, roughly chopped
1/4 onion, roughly chopped
2 cloves garlic
1/2 tsp oregano
salt and freshly ground pepper

12 corn tortillas
1/4 cup minced onion
3 tbsp shredded cheese (monterey jack, cheddar)

Chicken: In a large saucepan over medium heat, combine the chicken, chicken broth, onion, tomato, and cilantro. Bring to a simmer and cook for 10 minutes or until the chicken is no longer pink in the middle. Remove the chicken from the pan and let cool to room temperature, then shred using two forks. Strain the cooking liquid into a measuring cup and reserve for the sauce (you should have about 3.5 cups).

Sauce: Coat a 13″x9″ baking dish with nonstick spray. Stem the chile peppers, tear open, and remove the seeds and ribs. Place the peppers in the saucepan you used earlier and add 3 cups of the reserved cooking liquid. Let sit for 5 minutes, then simmer over low heat for 10 minutes. Transfer the chile peppers and 2 3/4 cups of the liquid, along with the tomatoes, onions, cilantro, garlic, and oregano, into a blender. Puree until smooth — the sauce should be thick but pourable. Pour a third of the sauce into the baking dish.

Preheat the oven to 400F.
Bring the rest of the chicken cooking liquid to a boil in the same saucepan over high heat. Add the tortillas, one at a time, and cook for 10 seconds until soft and pliable. Move to a plate and keep warm.

Assembly: Place 2/3 tbsp of the shredded chicken on each tortilla. Top with the minced onions, and roll each into a tube. Arrange the enchiladas, seam side down, into the baking dish. Spoon the remaining sauce on top. Sprinkle with cheese.
Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling hot.

4 Servings