Wednesday, May 9, 2012

Chicken Enchiladas with Ancho Chile Sauce

This is an updated recipe that I had previously posted, when my blog was in it's infancy. I've come to the conclusion that enchiladas are difficult to photograph.  This picture is still better than the original, but still needs a lot of help. The picture doesn't do the Enchiladas justice, because they taste so good. The Enchiladas, Lupe's Mexican Rice, and Guacamole were our Cinco de Mayo menu, complete with a Mango Margarita.  

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 our friends request all of the time. The enchiladas go so well with Lupe's Mexican Rice  and Guacamole. We modified the recipe from Chef Freddy Hernandez.  You can lighten up this recipe, by using 2% milk cheese, which is what we used.  These enchiladas can be made ahead of time, and baked later.



Chicken Enchiladas with Ancho Chile Sauce from Chef Freddy Hernandez

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!!!


I linked up my recipe to Brandie@The Country Cook's Weekend Potluck#65
Stop by and say Hi to Brandie!

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck#17
Stop by and say Hi to Brandie!



Dont' forget to enter my first ever giveaway for a 32 oz jar of Tropical Traditions  Gold Label Virgin Coconut Oil.  The giveaway ends 5/13/12 at 12am. Click here to enter. 

 



15 comments:

  1. There are some dishes that really do not photograph well and sometimes it is hard to bring myself to post them. However, the hubs always says it is the taste that really counts. I try to take in account the recipe and not just the picture when I look at posts for this very reason.
    The recipe here does look well balanced with flavor and I like that these enchiladas are not really runny. All the taste is in the bite, not running all over the plate which is a good thing. Glad you posted this one Becky!

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    Replies
    1. tina,
      Your Hubs is right, it's the taste that counts. These enchiladas have so much flavor with the ancho chilies. I want to share this recipe for everyone.

      Delete
  2. I love you too much to not give it to you straight. I'm sure your enchiladas taste way better than the beauty queen looking ones in mags, because most of the time those are done by food stylists. In other words they aren't cooked, they are just arranged to be that beautiful. I think anyone that has every cooked an enchilada knows they aren't the prettiest, but they taste so good with the piping hot cheese melting out of them. I love those ancho chiles, god Becky you have me starving for an enchilada, wish I was available to share one with you. Going to your giveaway now.
    -Gina-

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    Replies
    1. Gina,
      I would love to be able to make some for you. The sauce is amazing, and that's what aets these enchiladas apart from the rest.

      Delete
  3. I wish we lived closer, you would have me crashing the dinner table every night! I just love everything you make!

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    Replies
    1. Claudia,
      Too bad we aren't neighbores, because I would love to eat everything that you make:)

      Delete
  4. Becky, I love chicken enchiladas, and haven't made them in a long time. I sure love your recipe, and will want to try it. Also, the mango margarita sounds amazing. Cheers!

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    Replies
    1. Elisabeth,
      I hope that you make these enchiladas. If you do make the enchiladas, let me know how you like them. The margarita is so good, too.

      Delete
  5. Yeah...enchiladas are really hard to get a pretty picture of. I made them once and it was so hard to get something even halfway decent looking. But? They do taste so good, and I love the homemade enchilada sauce going on here!

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    Replies
    1. Wendy,
      You should make these enchiladas. Here in the North, we can't find sauce like this, even in local Mom and Pop places. Maybe you can find sauce like this in Texas!

      Delete
  6. Once again, Becky, you really know what I love!!! Yep... the pups and I would be over for this one too, and my husband would follow!

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    Replies
    1. Kim,
      We have a lot of similar food loves:) You should try these enchiladas, especially the sauce.

      Delete
  7. Ooooh I just love these!!Ancho chilies reconstituted sure makes this flavorful!!I cannot wait to try these Enchilladas!Great recipe and great flavors!

    ReplyDelete
    Replies
    1. Soni,
      Yes, the sauce make these enchiladas amazing. with all of the flavors. Hope that you like them.

      Delete
  8. If made with ground beef, would you use beef broth in place of chicken broth?

    ReplyDelete

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