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Enchiladas are a beloved staple in Mexican cuisine, characterized by their soft corn tortillas filled with a variety of ingredients, typically rolled and topped with a savory sauce. This comforting dish is not only a family favorite but also a symbol of Mexican culinary heritage, reflecting the rich flavors and traditions passed down through generations. The beauty of enchiladas lies in their versatility; they can be filled with anything from meats to vegetables and topped with a myriad of sauces. In this recipe, we’re spotlighting Smoky Ancho Chicken Enchiladas, where the depth of flavor is elevated by the use of ancho chilies and the convenience of rotisserie chicken.

Smoky Ancho Chicken Enchiladas

Discover the vibrant flavors of Mexican cuisine with these Smoky Ancho Chicken Enchiladas. This delightful recipe features tender shredded rotisserie chicken wrapped in soft corn tortillas, all smothered in a rich homemade enchilada sauce infused with smoky ancho chilies. With ingredients like cumin and smoked paprika, every bite offers a burst of taste. Perfect for busy weeknights or impressing guests, these enchiladas showcase the beauty and versatility of traditional Mexican dishes. Enjoy a culinary adventure that’s easy to make and hard to resist!
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Ingredients
  

For the Chicken Filling:

2 cups cooked, shredded chicken (preferably rotisserie)

1 cup onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 dried ancho chilies, softened in hot water and blended into a smooth paste

Salt and black pepper, to taste

1 cup shredded cheese (choose between cheddar or Oaxaca for a melty texture)

For the Enchilada Sauce:

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons chili powder

1 teaspoon dried oregano

1 can (15 oz) crushed tomatoes

1 cup chicken broth (low sodium preferred)

1 tablespoon apple cider vinegar

Salt, to taste

For Assembling:

8-10 corn tortillas (about 6-inch size)

1 cup shredded cheese for topping

Fresh cilantro, chopped for garnish

Sour cream for serving (optional)

Instructions
 

Make the Chicken Filling:

    In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it turns translucent, about 5 minutes. Add the minced garlic and continue to sauté for an additional minute until fragrant. Stir in the shredded chicken, followed by the ground cumin, smoked paprika, and ancho chili paste. Season with salt and black pepper. Cook for an additional 3-5 minutes, stirring occasionally, until all ingredients are fully combined and heated through. Mix in 1 cup of shredded cheese until melted, then remove from heat.

      Prepare the Enchilada Sauce:

        In a separate saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened and slightly golden, about 5 minutes. Stir in the minced garlic, chili powder, and dried oregano; cook for an additional minute. Add the crushed tomatoes, chicken broth, apple cider vinegar, and season with salt. Bring the mixture to a gentle simmer, reducing the heat slightly. Let it cook for about 10-15 minutes, stirring occasionally, allowing the flavors to meld beautifully.

          Assemble the Enchiladas:

            Preheat your oven to 375°F (190°C). Lightly grease a baking dish to prevent sticking. In a skillet, gently warm the corn tortillas until they are pliable (this can be done in a microwave or on a skillet over low heat). Spoon approximately 2-3 tablespoons of the chicken filling onto each tortilla, roll them up tightly, and place them seam-side down into the greased baking dish.

              Finish with Sauce and Cheese:

                Carefully pour the enchilada sauce over the rolled tortillas, ensuring they are generously coated. Top with the remaining shredded cheese, spreading it evenly for a golden crust.

                  Bake:

                    Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top is bubbly and has turned a lovely golden brown.

                      Serve:

                        Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with freshly chopped cilantro and serve with sour cream on the side for a creamy, tangy contrast.

                          Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings

                            - Presentation Tips: Serve the enchiladas directly from the baking dish for a rustic look, or plate individually with a sprinkle of cilantro. A side of refried beans or Mexican rice complements this dish beautifully.