CHICKEN ENCHILADAS WITH ANCHO CHILE CREAM SAUCE
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
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.
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Lilitha Godze
[email protected]I've made these enchiladas several times now, and they're always a hit! They're easy to make and always turn out delicious.
Ekene Eric Okorie
[email protected]These enchiladas were amazing! I'm definitely going to make them again.
Mindy Powell
[email protected]I'm not sure what I did wrong, but my enchiladas turned out dry and overcooked. I'm going to try again with a different recipe.
Tammy Muse
[email protected]These enchiladas were a bit bland for my taste. I think I would add more spices next time.
Nesaruddin Nesaruddin
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The enchiladas were still delicious, but I think they would have been even better with the cilantro.
Mohin Adnan
[email protected]These enchiladas were a great way to use up leftover chicken. The sauce was easy to make and the enchiladas were baked to perfection.
Duane Bowker
[email protected]I wasn't sure how the ancho chile cream sauce would taste, but I was pleasantly surprised! It was creamy and flavorful, and it paired perfectly with the chicken and cheese.
Md Rubel Miah
[email protected]These enchiladas were a little bit too time-consuming to make for a weeknight meal, but they were definitely worth the effort. The sauce was amazing and the chicken was cooked to perfection.
Subodh Basnet
[email protected]I had some trouble finding ancho chiles at my local grocery store, but I was able to find them online. The sauce was worth the effort, and the enchiladas were delicious.
Mohsin Hussain
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them! He said the sauce was flavorful and the chicken was cooked perfectly.
Sardarali jamali
[email protected]I love that this recipe uses simple ingredients that I already had on hand. The enchiladas were easy to make and turned out so delicious. I will definitely be making this recipe again and again.
Nasheeda Claassen
[email protected]The ancho chile cream sauce was the star of this dish! It was so flavorful and creamy, and it really took the enchiladas to the next level. I will definitely be using this sauce again in other recipes.
Hassan Syed Hassannaqvi
[email protected]These enchiladas were easy to make and turned out great! I used rotisserie chicken to save time, and the sauce was delicious. I will definitely be making this recipe again.
Gigiftr Naruto
[email protected]I'm not a huge fan of spicy food, but these enchiladas were just the right amount of heat for me. The sauce was creamy and flavorful, and the chicken was cooked perfectly. I would definitely recommend this recipe to others.
Timothy Barnes
[email protected]These chicken enchiladas were a hit with my family! The ancho chile cream sauce was so flavorful and creamy, and it paired perfectly with the tender chicken and gooey cheese. I will definitely be making this recipe again soon.