Red Chile Chicken Enchiladas
Corn tortillas rolled around shredded chicken, bathed in a smoky guajillo chile sauce, and baked under melted monterey jack until bubbling.
Softened guajillo chiles blended smooth give these enchiladas their deep red color and gentle smoky heat. Dipping the tortillas in the warm sauce before rolling keeps them from tearing and lets the flavor soak all the way through. A generous layer of melted cheese on top is what makes this dish feel like real comfort food.
Ingredients
Method
Tap a number to mark a step doneSimmer the guajillo chiles in the chicken broth for 10 minutes until softened, then blend with the garlic, cumin, and kosher salt until smooth to make the red chile sauce.
Heat the vegetable oil in a saucepan, pour in the strained sauce, and simmer for 5 minutes until slightly thickened; season to taste.
Warm the corn tortillas briefly in a dry skillet or over a gas flame until pliable.
Dip each tortilla in the warm sauce, then fill with shredded chicken and a little diced onion, roll tightly, and place seam side down in a baking dish.
Pour the remaining red chile sauce over the rolled enchiladas and scatter the monterey jack cheese on top.
Bake at 375F for 20 minutes until the cheese melts and turns golden in spots and the sauce bubbles at the edges.
Scatter more diced onion over the top and serve hot straight from the dish.
Kitchen note
Dip the tortillas in the warm sauce before rolling, not after baking; it keeps them pliable and soft instead of cracking when you fold them.
