Smoky Ancho Chicken Enchiladas

Enchiladas are a cornerstone of Mexican cuisine, celebrated for their versatility and rich flavors. This beloved dish consists of corn tortillas filled with a variety of ingredients, rolled up, and smothered in a savory sauce. Whether enjoyed at family gatherings, festive occasions, or as a comforting weeknight dinner, enchiladas hold a special place in the hearts—and stomachs—of many. Among the countless variations, Smoky Ancho Chicken Enchiladas stand out with their unique combination of flavors and textures, making them a perfect choice for any meal.

Smoky Ancho Chicken Enchiladas

Discover the rich flavors of Smoky Ancho Chicken Enchiladas with this easy recipe that combines tender shredded chicken, a smoky ancho sauce, and melted cheese. Perfect for any occasion, these enchiladas are not only delicious but also great for meal prep. Whether you're hosting a dinner or enjoying a cozy meal at home, this dish will impress everyone at your table. Enjoy the comforting taste of Mexico with every bite!

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Ingredients

For the Enchiladas:

2 cups cooked, shredded chicken (rotisserie chicken works wonderfully)

8 corn tortillas

1 cup shredded Monterey Jack cheese (or a combination of Monterey Jack and Cheddar for extra flavor)

1 cup crumbled queso fresco (optional for added creaminess)

1/2 cup diced onion

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

For the Smoky Ancho Sauce:

4 dried ancho chilies

1 cup low-sodium chicken broth

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon freshly squeezed lime juice

Salt to taste

Instructions

Prepare the Ancho Sauce:

- Start by removing the stems and seeds from the dried ancho chilies. Soak the chilies in hot water for about 15 minutes, allowing them to soften.

- In a blender, combine the softened chilies with chicken broth, minced garlic, ground cumin, smoked paprika, lime juice, and a pinch of salt. Blend until the mixture is smooth and set aside.

Cook the Onion:

- In a medium skillet, heat olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Season with salt and pepper to taste.

Prepare the Filling:

- In a mixing bowl, combine the shredded chicken with the sautéed onions and half of the Monterey Jack cheese (set aside the other half for topping). Mix until all ingredients are well combined.

Preheat the Oven:

- Preheat your oven to 350°F (175°C).

Assemble the Enchiladas:

- Lightly warm the corn tortillas in a skillet for a few seconds on each side to make them pliable. Take a generous scoop of the chicken filling and place it in each tortilla, then roll them up tightly, placing them seam-side down in a greased 9x13 inch baking dish.

Add the Sauce:

- Carefully pour the smoky ancho sauce evenly over the enchiladas in the baking dish. Top with the reserved Monterey Jack cheese and, if desired, sprinkle crumbled queso fresco over the top.

Bake the Enchiladas:

- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Garnish and Serve:

- Once out of the oven, let the enchiladas rest for a few minutes before garnishing with freshly chopped cilantro. Serve hot, accompanied by your favorite sides such as fluffy rice or creamy refried beans.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6

Presentation Tips: For a beautiful presentation, serve the enchiladas on a large platter, garnished with additional cilantro and lime wedges on the side, allowing guests to squeeze fresh lime juice over their servings.