Description
Homemade enchilada sauce is the star of the show. Cheesy chicken enchiladas are baked in a creamy red sauce and topped with shredded iceberg, chopped avocado, and sliced chiles.
Ingredients
- FOR THE ENCHILADA SAUCE:
- 3 Dried Chiles (such As Ancho And/or Guajillo), Stemmed And Seeded
- 1 Small Yellow Onion, Chopped
- 2 cloves Garlic, Smashed And Peeled
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 can (14 1/2 Oz. Size) Tomato Sauce
- 2 Tablespoons Extra Virgin Olive Oil
- Kosher Salt And Freshly Ground Black Pepper
- Salt To Taste
- FOR THE ENCHILADAS:
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Small Yellow Onion, Chopped
- 2 teaspoons Tomato Paste
- ½ teaspoons Ground Cumin
- 2 cups Cooked, Shredded Chicken
- ¼ cups Chopped Cilantro Leaves
- 1-¼ cup Shredded Monterey Jack Cheese, Divided
- ¼ cups Vegetable Oil
- 8 whole 6-Inch Size Corn Tortillas
- ½ cups Heavy Cream
- Shredded Lettuce, Sliced Chiles, And Chopped Avocado, For Serving
Preparation
For the enchilada sauce:
Place chiles in a small heatproof bowl and cover with 1 cup boiling water. Let stand until softened, about 5 minutes. Transfer chiles and 1/2 cup liquid to a blender with onion, garlic, cumin, coriander, tomato sauce, olive oil, and 1/2 cup fresh water. Blend until smooth. Transfer to a medium saucepan. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt.
For the enchiladas:
Preheat oven to 350°F. Heat olive oil in a medium skillet over medium. Add onion and season with salt and pepper. Cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add tomato paste and cumin. Cook until fragrant, 1 to 2 minutes.
Stir in 1/2 cup enchilada sauce and chicken. Cook until warmed through, 1 to 2 minutes. Remove from heat and stir in cilantro and 3/4 cup cheese. Season with salt and pepper, to taste. Transfer to a bowl.
Wipe skillet clean and heat vegetable oil over medium-high. Working with one tortilla at a time, add to oil and cook, flipping once, until pliable, 5 to 10 seconds. Transfer to paper towels and pat dry.
Whisk cream into remaining enchilada sauce. Spoon 3/4 cup sauce onto the bottom of a shallow 2-quart baking dish. Place about 1/3 cup chicken filling in the center of each tortilla and roll up tortillas to enclose filling. Arrange enchiladas in a single layer in prepared dish, seam-side down. Pour remaining enchilada sauce over top, then sprinkle with remaining 1/2 cup cheese. Cover tightly with foil.
Bake until sauce is bubbling, about 20 minutes. Uncover and bake until cheese is melted and bubbling, 15 to 20 minutes. Serve with shredded lettuce, sliced chiles, and chopped avocado.
