Best 2 Ancho Chicken Enchiladas Recipes

Hello foodies and enchilada lovers, are you craving a flavorful and satisfying dish that combines the tangy and spicy flavors of ancho chiles with the tender and juicy goodness of chicken? Look no further! Embark on a culinary journey as we reveal the secrets behind cooking the ultimate Ancho Chicken Enchiladas. In this comprehensive guide, you'll discover the art of selecting the perfect ancho chiles, preparing a rich and flavorful sauce, and assembling the enchiladas with a variety of fillings and toppings. Whether you're a seasoned cook or a novice in the kitchen, get ready to tantalize your taste buds with this mouthwatering dish. So, gather your ingredients, put on your apron, and let's dive into the delicious world of ancho chicken enchiladas!

Let's cook with our recipes!

CHICKEN ENCHILADAS WITH ANCHO CHILE CREAM SAUCE

Chicken Enchiladas With Ancho Chile Cream Sauce image

This is my "signature" dish. Always get raves on them. They are a bit time consuming, especially if you decide to make your own Pico de Gallo and Guacamole, but well worth it. I sip on a margarita to make the experience most authentic! * I find that I barely have enough cream sauce, you might consider doubling it for ease. * Here is a recommendation for the order of prepping things... Start chiles soaking (30 minutes) Cook chicken (I just boil chicken thighs in chicken stock...they need to cool before you can shred the meat) Drink Margarita Butter 13x9x2 baking dish Preheat oven to 350°F Slice and sauté mushrooms Drink Margarita Make sauce Make filling Assemble *Cook and eat (and drink Margarita)!

Provided by Mrs Goodall

Categories Chicken

Time 3h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces light sour cream
1 (7 ounce) can diced green chilies
4 large green onions
1 cup cilantro, chopped
2 teaspoons cumin, ground fresh
2 cups cooked chicken, shredded
2 cups shredded extra-sharp cheddar cheese
2 medium tomatoes, seeded and chopped
1/2 lb button mushroom, sliced and sauteed
2 dried ancho chiles
4 large garlic cloves
2 cups whipping cream
4 teaspoons fresh lime juice
8 (8 inch) flour tortillas

Steps:

Ancho Chile Cream Sauce:.
Bring 2 cups water to boil in small sauce pan. Remove pan from heat, add Ancho chiles, soak 30 minutes. Reserve 6 Tbsp of liquid, drain rest of liquid.
Cut stems off of chiles, cut open and scrape out seeds. Combine Ancho chiles, reserve liquid and garlic in blender and puree.
Combine cream and chile puree in heavy skillet.
Bring to a boil, reduce heat, simmer for 3 minutes. Whisk in lime juice, season with salt. Strain sauce (not really necessary).
Enchilada Filling:.
Mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste.
Assembly:.
Bring remaining Ancho Chile Cream Sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. Place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. Roll tortilla closed, arrange seam side down.
Repeat. May need another small glass dish for all enchiladas.
Cover with foil and bake 30 - 45 minutes. Uncover and sprinkle with 1 cup of cheese. Bake uncovered until cheese melts, approximately 5 minutes.
Serve with sour cream, guacamole and pico de gallo.

CHICKEN, POTATO, AND CARROT ENCHILADAS WITH ANCHO-GUAJILLO CHILE SAUCE

Chicken, Potato, and Carrot Enchiladas with Ancho-Guajillo Chile Sauce image

Categories Chicken Potato Sauté Super Bowl Cinco de Mayo Carrot Radish Spring Healthy Jalapeño Sour Cream Tortillas Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

6 cups water
6 chicken thighs with skin and bones
1 small white onion, quartered
6 garlic cloves, halved
3/4 teaspoon fine sea salt
3 carrots, peeled, diced
3 medium red-skinned potatoes
Ancho-Guajillo Chile Sauce
1 cup (about) corn oil
12 5- to 6-inch-diameter corn tortillas
1 cup crumbled queso fresco
1 cup sliced white onion
1/3 cup thinly sliced radishes
3 pickled jalapeño chiles, halved
6 tablespoons crema mexicana* or sour cream
12 romaine lettuce leaves

Steps:

Bring first 5 ingredients to boil in large pot. Reduce heat; simmer gently until chicken is cooked through, about 30 minutes. Cool chicken in broth 30 minutes, then transfer chicken to bowl and cool completely (reserve broth for another use).
Cook carrots in pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer carrots to another bowl. Add potatoes to same pot and boil until tender, about 35 minutes. Drain. Cool potatoes, then peel and cut into 3/4-inch cubes; add to bowl with carrots.
Preheat oven to 200°F. Bring Ancho-Guajillo Chile Sauce to simmer in large saucepan. Reduce heat to low and keep warm. Heat 3 tablespoons oil in large skillet over medium heat. Place 1/2 cup warm chile sauce in medium bowl. Dip chicken pieces into sauce to coat, allowing excess to drip back into bowl. Add chicken pieces to skillet and fry until heated through, about 5 minutes per side. Transfer chicken to rimmed baking sheet and keep warm in oven.
Pour 1/4 cup oil into same skillet; heat over medium-high heat. Add potatoes and carrots; sauté until heated through, about 6 minutes. Using slotted spoon, transfer potatoes and carrots to 13x9x2-inch baking dish. Season with salt. Keep warm in oven. Heat 1/2 cup oil in same skillet over medium heat. Quickly dip 1 tortilla into warm chile sauce to coat, then carefully slide tortilla into hot oil (mixture will splatter). Cook 10 seconds per side. Using tongs, transfer tortilla to baking sheet; fold tortilla in half. Keep warm in oven. Repeat.
Place 2 tortillas on each plate. Top with some of warm chile sauce, then potatoes and carrots. Sprinkle with cheese, sliced onion, radishes, and jalapeños; top with crema. Arrange 2 lettuce leaves alongside. Place chicken atop lettuce and serve.
*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

Tips:

To make the chicken filling more flavorful, marinate the chicken in a mixture of ancho chili powder, cumin, garlic, and lime juice for at least 30 minutes before cooking.
If you don't have ancho chili powder on hand, you can substitute a mixture of chili powder, cumin, and chipotle chili powder.
Be sure to shred the chicken into small pieces so that it can be easily distributed throughout the enchiladas.
To prevent the enchiladas from becoming soggy, fry the tortillas in hot oil until they are crispy before assembling the enchiladas.
Don't skip the step of baking the enchiladas in the oven. This helps to melt the cheese and bring all of the flavors together.
Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, and cilantro.

Conclusion:

Ancho chicken enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. With their flavorful chicken filling, crispy tortillas, and melted cheese, these enchiladas are sure to be a hit with everyone at the table. So next time you're looking for a quick and easy dinner recipe, give these ancho chicken enchiladas a try!