Corn tortillas dipped in a homemade red chile sauce, filled with shredded chicken and cotija, and baked until the edges crisp and the filling is hot all the way through. The sauce is everything.

Red Chile Enchiladas

Stephanie Sharpe

@steph

3 months ago

Corn tortillas dipped in a homemade red chile sauce, filled with shredded chicken and cotija, and baked until the edges crisp and the filling is hot all the way through. The sauce is everything.

Recipe

Ingredients

·4 dried ancho chiles, 3 guajillo chiles

·3 cups chicken broth

·4 cloves garlic, 1/2 onion

·12 corn tortillas

·2 cups shredded chicken

·1 cup cotija crumbled

·1 cup Mexican crema

·White onion, cilantro to garnish

Instructions

1.Toast and rehydrate dried chiles in hot water 15 minutes.

2.Blend chiles with garlic, onion, and broth. Strain.

3.Simmer sauce 20 minutes. Season with salt.

4.Dip tortillas briefly in warm sauce, fill with chicken and cotija.

5.Roll and place seam-side down in a baking dish.

6.Cover with remaining sauce. Bake at 350°F for 20 minutes.

7.Top with crema, onion, and cilantro.

Comments