Real Deal Enchiladas
Get ready to savor the bold, authentic flavors of "Real Deal Enchiladas," your ultimate guide to crafting restaurant-quality enchiladas at home. This recipe shines with its rich, homemade chile sauce made from toasted guajillo and ancho chiles blended with ripe roma tomatoes and aromatic spices, creating a silky, smoky base that coats every tortilla. Stuffed with tender shredded chicken and melted Mexican blend cheese, these enchiladas are baked to bubbly perfection and topped with fresh cilantro for a pop of freshness. Perfect for a family dinner or festive gathering, these enchiladas are served with tangy lime wedges and creamy sour cream for the ultimate Tex-Mex feast. With just 25 minutes of prep time, this crowd-pleasing dish is easier than you think and brims with authentic Mexican flavor in every bite!
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Ingredients
- 5 pieces dried guajillo chiles
- 3 pieces dried ancho chiles
- 3 pieces roma tomatoes
- 4 pieces garlic cloves
- 1 medium white onion
- 2 cups vegetable or chicken broth
- 3 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 3 cups shredded cooked chicken
- 12 pieces corn tortillas
- 2 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro
- 0.5 cup sour cream
- 4 pieces lime wedges
Directions
Step 1
Remove the stems and seeds from the guajillo and ancho chiles. Rinse them under cold water to remove any dust or debris.
Step 2
In a large skillet over medium heat, toast the chiles for 1-2 minutes on each side until aromatic, being careful not to burn them.
Step 3
Add the toasted chiles to a medium saucepan with the tomatoes and cover with water. Bring to a boil, then reduce to a simmer for 10 minutes until the chiles are softened and the tomatoes are tender.
Step 4
While the chiles and tomatoes are simmering, roughly chop the onion and garlic.
Step 5
Transfer the softened chiles, tomatoes, onion, and garlic to a blender. Add 1 cup of the broth, 1 teaspoon of salt, and the cumin. Blend until smooth.
Step 6
Strain the sauce through a fine-mesh sieve into a bowl to remove any remaining solids, ensuring a silky sauce.
Step 7
Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add the strained chile sauce and cook for 5-7 minutes, stirring frequently, until slightly thickened. Add the remaining cup of broth and stir. Adjust seasoning with salt as needed.
Step 8
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Step 9
Heat a separate skillet over medium heat and add the remaining 1 tablespoon of vegetable oil. Quickly warm each tortilla in the oil for 10-15 seconds on each side to make them pliable, setting them on a plate once they are warmed.
Step 10
Spread 1/2 cup of the enchilada sauce onto the bottom of the prepared baking dish.
Step 11
Working one at a time, dip a tortilla into the sauce, ensuring both sides are coated. Fill the center with about 1/4 cup of shredded chicken and a sprinkle of shredded cheese, then roll tightly and place seam-side down in the baking dish.
Step 12
Repeat for all tortillas, lining them up in the dish. Pour the remaining sauce evenly over the top and sprinkle with the remaining cheese.
Step 13
Bake in the preheated oven for 20 minutes or until the cheese is fully melted and bubbly.
Step 14
Remove the enchiladas from the oven and garnish with fresh cilantro. Serve hot with sour cream and lime wedges on the side.
Nutrition Facts
| Serving size | 1959.3 grams (1959.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2569 |
| Total Fat 121.60g | 156% |
| Saturated Fat 64.20g | 321% |
| Cholesterol 866mg | 289% |
| Sodium 8558mg | 372% |
| Total Carbohydrate 84.40g | 31% |
| Dietary Fiber 26.90g | 96% |
| Total Sugars 18.30g | |
| Protein 290.50g | 581% |
| Vitamin D 0IU | 0% |
| Calcium 2022mg | 156% |
| Iron 19mg | 104% |
| Potassium 4356mg | 93% |
Source of Calories