Entree: Mexico – Zacatecas, Bajio Mexico – Enchiladas Zacatecanas

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 25 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 1 1/2 lb (680 g) boneless skinless chicken breasts
- 2 cups (480 ml) low-sodium chicken broth, divided
- 1 small white onion, halved (use half for sauce, half thinly sliced for topping)
- 4 cloves garlic, divided (2 for sauce, 2 for cooking chicken)
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 medium Roma tomatoes (or 1 medium tomato), optional for brightness — about 8 oz (225 g)
- 1 tsp (5 g) dried oregano, preferably Mexican oregano
- 1/2 tsp (2 g) ground cumin
- 1/4 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 1/8 tsp (pinch) sugar (optional, to balance acidity)
- 1/2 cup (120 ml) vegetable oil, divided (for softening tortillas and light pan-frying)
- 12 (6-inch / 15 cm) corn tortillas
- 6 oz (170 g) shredded Chihuahua or Oaxaca cheese (for filling)
- 4 oz (115 g) queso fresco, crumbled (for topping)
- 1/2 cup (120 g) Mexican crema or sour cream (optional, for serving)
- 1/4 cup (15 g) fresh cilantro leaves, chopped (optional garnish)
- 2 limes, cut into wedges (for serving)

Instructions

Short Description:
Enchiladas Zacatecanas are corn tortillas filled with shredded chicken and/or cheese, bathed in a deep dried-chile sauce, and finished with crumbled fresh cheese and thinly sliced raw onions for brightness. This hearty preparation makes a complete main-course meal.

Regional Notes:
This Bajio/Zacatecas version emphasizes a sauce made from rehydrated dried chiles (commonly guajillo with a touch of ancho) and is finished simply with queso fresco and raw white onion—unlike some coastal or southern enchiladas that use red tomato-forward sauces or mole. The topping of fresh cheese and raw onion is the defining regional touch.

1. Prepare the chicken: Place chicken breasts in a medium saucepan with 1 cup (240 ml) chicken broth, 1 garlic clove (crushed), 1/4 of the halved onion, a pinch of salt, and bring to a simmer. Cover and cook gently 12–15 minutes or until chicken reaches 165°F (74°C). Remove chicken and shred with two forks; reserve the cooking liquid.
2. Toast and soak the chiles: Lightly toast the dried guajillo and ancho chiles in a dry skillet 20–30 seconds per side — just until fragrant, not browned. Transfer to a bowl and cover with 1 1/4 cups (300 ml) very hot water; soak 15–20 minutes until soft.
3. Prepare aromatics: While chiles soak, char the tomato (if using) and remaining half onion in a skillet or under a broiler until blackened in spots, about 5–7 minutes. Peel the tomato if desired. Set aside.
4. Make the chile sauce: Drain chiles, reserving soaking liquid. In a blender combine drained chiles, charred tomato (or 1/4 cup / 60 ml additional broth if omitting tomato), 2 garlic cloves, the charred onion piece, 1/2 tsp (2.5 g) salt, oregano, cumin, pepper, optional pinch of sugar, and 1/2 cup (120 ml) reserved chile soaking liquid or additional chicken broth. Blend until very smooth, adding more broth a tablespoon at a time if needed.
5. Strain and simmer: Strain the blended sauce through a fine-mesh sieve into a saucepan, pressing solids to extract liquid. Bring sauce to a gentle simmer and cook 8–10 minutes to deepen flavor; taste and adjust salt.
6. Finish shredded chicken: Combine shredded chicken with 1/2 cup (120 ml) of the prepared sauce (reserve the rest for saucing the enchiladas) and 1/4 cup (60 ml) chicken cooking liquid if needed to moisten; keep warm.
7. Soften tortillas: Lightly warm vegetable oil in a skillet over medium-high heat. Working 3–4 at a time, briefly fry each tortilla ~8–10 seconds per side until soft but not crispy; drain on paper towels. Alternatively, warm tortillas on a griddle and press lightly in oil for pliability.
8. Assemble enchiladas: Place about 2 tbsp (30 g) shredded cheese and 1/4 cup (40–50 g) shredded sauced chicken (or more cheese if making cheese-only) in the center of each tortilla, roll tightly, and arrange seam-side down in a single layer in a shallow baking dish or on a serving platter.
9. Sauce the enchiladas: Pour remaining chile sauce evenly over the rolled enchiladas so they are well covered. Gently warm the sauced enchiladas in a 350°F (175°C) oven 8–10 minutes until heated through and cheese inside melts.
10. Top and finish: Remove from oven and sprinkle with crumbled queso fresco and thinly sliced raw white onion. Drizzle crema over the top if using, and scatter chopped cilantro.
11. Serve: Serve hot with lime wedges on the side for squeezing over each portion. Offer extra warmed sauce, crema, and chopped onion at the table.
12. Leftovers/storage: Refrigerate any leftovers in an airtight container up to 3 days. Reheat gently covered in a 325°F (160°C) oven until warmed through.