Monday, September 20, 2010

He Cooks-To Die for Chicken and Cheese Enchiladas with Ancho Chile Sauce

My husband, Scott,  got this amazing enchilada recipe from a cooking class that he took at Williams Sonoma.several years ago.The secret to these enchiladas is in the sauce. You use dried ancho chilies and re-constitute them.and then puree them .There are wonderful layers of cheese, sauce, and chicken. We never order the enchiladas when we go to a Mexican restaurant anymore, because they don't taste as good as the ones that we can make at home.  This is a wonderful dish for company and doesn't take that long to put together.  It also freezes well, if you have any leftovers this recipe has become our signature dish, that we our friends request all of the time. The enchiladas go so well with my Mango Margarita to be in an upcoming post.. We modified the recipe from Chef Fredy Hernandez.  You can lighten up this recipe, by using 2% milk cheese, which is what we used.

Scott's Chicken Enchiladas with Ancho Chile Sauce

2 medium dried ancho chili
4 Tbsp EVOO
2C. diced onion
1 Tbsp. chili powder
1 tsp ground cumin
3 cloves chopped garlic
1 c good quality chicken broth
4 c canned tomatoes
2 Tbsp tomato sauce
1 Tbsp granulated sugar
12 6" flour tortillas
3 c shredded cheese about 1 lb Jack and cheddar cheese
2-3 c cooled shredded chicken  We used chicken breasts

1. Preheat oven to 350 degrees
2. In a zip-lock plastic bag, add dried chilies and some warm water.  Close and set aside  until chilies are   soft,  about 20-30 min.
3. In a saucepan, add oil and place over medium flame.  Add onion and chili powder, saute 3     minutes, and then add cumin, garlic, tomatoes, chicken broth, tomato paste, and sugar.   Bring to a boil and simmer 20-30 minutes.  In the meantime, remove seeds and stem from the  chilies and  add to sauce, puree and set aside.  You can either use a regular or stick blender.
4. Cover the bottom of a 9X13 pan with sauce, add about 1 oz of cheese and 1 oz of chicken on  each tortilla, then roll and place in the pan over the sauce, add the rest of the sauce on top,  sprinkle with extra cheese and place in a pre-heated oven and bake for 20-30 min, uncovered,  until bubbly.  Enjoy!!!


  1. Hi Becky! Came to check out your blog, looks great! I love to hear from fellow Chicago food bloggers! :) Unfortunately I am not running the Chicago Marathon but I would love to next year! Are you running it? Best of luck to you if you are!

  2. The ancho chile sauce sounds fantastic!

  3. Hi Becky,anchos are awesome! Thanks so much for your support! I love reading your posts, so glad you sticking to it!

  4. Amari- No I'm not running in the marathon. Due to a congenital hip deformity, I have never been able to run. I run vicariously:) My brother ran in the race for many years, but doesn't run anymore, because of bad knees.

    5 Star Foodie- The sauce is the star of the recipe.

    Gina- Yes, anchos are awesome. We also have ancho chile powder, which is good in chili.



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