Entrée: Mexico – Enchiladas de Pollo en Salsa de Chile Guajillo (Chicken Enchiladas in Guajillo Chili Sauce)

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

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

1 lb (450 g) shredded chicken (suggested example: cooked chicken meat, mixed light and dark; used for nutrition estimate)
10 corn tortillas
6 dried guajillo chiles
2 tomatoes
1 / 2 white onion
2 garlic cloves
1 / 2 tsp ground cumin
1 cup (240 ml) chicken broth
Oil for frying
1 1 / 4 cups (140 g) shredded Chihuahua or Monterey Jack cheese
Mexican crema or sour cream, salt, and pepper to taste
Finely chopped cilantro for serving

Instructions

1. Clean and toast guajillo chiles, then soak in hot water until pliable. Drain.
2. Roast tomatoes, onion and garlic; blend with guajillos, cumin and chicken broth until smooth. Strain and simmer 8–10 minutes, seasoning with salt.
3. Fry tortillas briefly in oil until soft, drain and keep warm.
4. Soak each tortilla in the sauce, fill with chicken and some cheese, roll tightly and line into a baking dish.
5. Cover with remaining sauce and cheese, bake at 350°F (175°C) for 12–15 minutes. Serve with crema and cilantro.