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    Home » Most Recent

    Ancho Chicken Enchiladas

    February 12, 2016 By Patrick 40 Comments

    1859 shares
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    Picture an abuela hunched over a fire in the rural heartland of Mexico, stirring a sauce inside a clay pot.   She moves slow, but efficient, like she has all the time in the world.

    She's got something she wants to tell you:

    Esto es facil.  No mas salsa de enchiladas de la lata, esta bien?  (This is easy.  No more enchilada sauce from the can, OK?)

    And it's true.  It is easy.  And the flavor of homemade enchilada sauce is so rich it'll convert you over for life.

    Ancho Chicken Enchiladas | mexicanplease.com

    Ancho Chicken Enchiladas Recipe and Instructions

    Ancho chiles are the key here.  They have a rich, complex flavor that makes them the default chili in red enchilada sauces.  (What is an Ancho?)

    Try to buy the ones that are pliable, like big raisins.  If they are brittle their flavor will have diminished a bit.

    Ancho Chicken Enchiladas | mexicanplease.com

    Flash roasting the chilis will activate some dormant flavors.  Pressing them onto a hot skillet for a few seconds works well, but lately I've just been putting them in the oven for 1-2 minutes.  How to roast dried chiles. 

    Ancho Chicken Enchiladas | mexicanplease.com

    Once they are warm and fragrant, cover them in a bowl with the hottest tap water you've got.  If they float to the surface you can use a plate or small bowl to keep them submerged.

    Ancho Chicken Enchiladas | mexicanplease.com

    Let these reconstitute for about 20-30 minutes, depending on how hungry you are.  (More info on how to reconstitute dried chilis.)

    We'll also roast two tomatoes in the oven at 400F.  They'll be ready about the same time as the chilis.
    Ancho Chicken Enchiladas | mexicanplease.com

    While all this reconstituting and roasting is going on, saute a roughly chopped onion and 2 garlic cloves in a dollop of oil.  Before adding the onion to the skillet, set aside a couple tablespoons to be used for the inner mixture of the enchiladas.

    Ancho Chicken Enchiladas | mexicanplease.com

    I used a yellow onion, but white is OK.  And don't worry about chopping too fine because all of this is going in the blender.

    Drain the chilis and add to a blender along with the tomatoes, onion, garlic, and 2 cups of stock.  I use chicken stock, but veggie will work here too.

    Note:  there are some traditional versions of this recipe that use only anchos and no tomatoes.  To some, including me, those variations have an earthy flavor that comes in second place compared to the version we are making here.  The sweetness of the tomatoes and cooked onion counters some of the subtle bitterness of the ancho peppers.  To me, that is the perfect combo, but you can always omit the tomatoes if you prefer the isolated flavor of the anchos.

    Ancho Chicken Enchiladas | mexicanplease.com

    Blend until smooth.

    Ancho Chicken Enchiladas | mexicanplease.com

    Strain the blended sauce through a fine mesh sieve.  You might have to push down on the sauce once the sieve gets a bit clogged.  You'll end up with about 1/2 cup worth of seeds and skin that can be discarded.

    Ancho Chicken Enchiladas | mexicanplease.com

    Add a big dollop of oil to a saucepan (I used a tablespoon of lard) and once heated you can add the strained sauce.

    Add 1 teaspoon of oregano (use Mexican oregano if you have it), 1/2 teaspoon of cumin, and generous dashes of salt and freshly ground black pepper.

    Mix well and let the sauce simmer for 30-45 minutes.  It'll eventually reduce down to a thicker, velvety consistency.

    Ancho Chicken Enchiladas | mexicanplease.com

    OK, you've got choices on the innards of the enchiladas.  Shredded rotisserie chicken works great.  Or you can poach 2 boneless chicken breasts while the sauce is simmering.  That's what I did and the final product, 8 enchiladas worth, used up about 1.5 chicken breasts.

    Heat up the tortillas to make them easier to roll.  I usually put them in the oven for 30-60 seconds.  More options on heating up corn tortillas. 

    Add a few tablespoons of the sauce to a plate.  Dredge a tortilla in the sauce and flip over.  Fill the tortilla with chicken, cheese and some finely diced onion.

    Ancho Chicken Enchiladas | mexicanplease.com

    Roll tight and set in a baking dish.  (You can add some sauce to the baking dish to prevent sticking.)

    Continue rolling the enchiladas but be sure to leave enough sauce leftover to generously coat the tops of them in the baking dish.  You can jiggle them a little bit to let some of the sauce fall between them.

    Ancho Chicken Enchiladas | mexicanplease.com

    Bake for 10-15 minutes at 400F.

    Cilantro, Cotija cheese, and Mexican Crema are all great options as final touches.  I think the sharpness of the Cotija cheese sprinkled on top works well in combination with the melted Jack cheese inside the enchiladas.

    Ancho Chicken Enchiladas | mexicanplease.com

    Serve immediately and savor the first few bites.

    And instead of picturing an abuela hunched over a clay pot in the rural heartland of Mexico, now you can envision this timeless enchilada sauce becoming a staple in your modern day kitchen.

    It's OK if you gobble them up faster than you want to.  You can always make another batch because esto facil, no?

    Buen Provecho.

    P.S. Like these enchiladas?  Try making Enchiladas Suizas or Red Sauce Enchiladas.

    Ancho Chicken Enchiladas | mexicanplease.com

    Ancho Chicken Enchiladas | mexicanplease.com

    Ancho Chicken Enchiladas

    This red enchilada sauce made from Ancho chili peppers is a timeless recipe that somehow keeps getting better.
    4.37 from 11 votes
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 15 minutes
    Servings: 2 (8-10 enchiladas)
    Calories: 793kcal
    Author: Patrick Calhoun | Mexican Please

    Ingredients

    • 4 ancho dried chilis
    • 2 tomatoes
    • 1 medium-sized onion
    • 2 garlic cloves
    • 2 cups stock
    • 3 cups shredded chicken (2 boneless breasts or rotisserie chicken)
    • 1/2 cup Jack cheese
    • 8-10 corn tortillas
    • 1/2 teaspoon cumin
    • 1 teaspoon Mexican oregano
    • 1/2 teaspoon salt (plus more to taste)
    • freshly ground black pepper
    • oil
    • cotija cheese (optional)
    • cilantro (optional)
    • Crema (optional)

    Instructions

    • Wipe off any dusty crevasses on the Anchos, then de-stem and de-seed them.  Roast them in the oven at 400F for 1-2 minutes.  Cover the Ancho pieces with hot tap water and let reconstitute for 20-30 minutes
    • Roast 2 tomatoes in the oven at 400F.  They'll be mostly roasted by the time the Anchos are done reconstituting.
    • Roughly chop 1 medium-sized onion. Set aside 2 tablespoons of the onion for the inner mixture of the enchiladas.  Saute the onion in a dollop of oil over medium heat along with the 2 whole, peeled garlic cloves. Cook until lightly browned.
    • Drain the Ancho chilis.  Add the chilis, tomatoes, onion, garlic, and 2 cups of stock to a blender.  Blend until smooth.  Strain the blender sauce through a fine mesh sieve and discard the leftover seeds and skin. 
    • Saute the strained sauce in a dollop of oil over medium heat.  Add 1/2 teaspoon cumin, 1 teaspoon Mexican oregano, 1/2 teaspoon of salt, and some freshly cracked black pepper.  Let simmer for 30-45 minutes or until it reduces down to a thick, velvety consistency.
    • You can use rotisserie chicken for the enchiladas, or now you can start poaching 2 chicken breasts. Simply cover 2 chicken breasts with cold tap water, bring to a boil, then reduce heat to let simmer for 20-25 minutes or until cooked through.  I typically salt the poaching water and for this batch I added pepper, onion, and cilantro to the pot.  Once the chicken is cooked, set aside to cool and then shred it using two forks. 
    • Warm the tortillas in the oven for 1-2 minutes or nuke them in the microwave for 60 seconds. 
    • To build the enchiladas, start by adding a few tablespoons of the enchilada sauce to a plate.  Dredge a tortilla in the sauce and flip it over. Fill with chicken, cheese, and finely chopped onion.  Roll tight and set them seam side down in a baking dish (You can add some sauce to the baking dish to prevent sticking).  Continue rolling the enchiladas but be sure to save enough sauce to cover the tops of them generously in the baking dish.
    • Bake the enchiladas for 10-15 minutes in a 400F oven. 
    • Serve immediately.  Optional garnishes include Cotija cheese, cilantro, and Crema. 

    Notes

    Try to use Ancho chilis that are pliable, like big raisins.
    Jiggle the baking dish when adding sauce to the tops of the enchiladas, this will allow some of the sauce to seep between them.
     
    I used stock to blend the Anchos together but you could use the chilis' soaking liquid if you want to. 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    If you want to make a huge batch of the homemade enchilada sauce used above, see here. 

    This is a great recipe for a huge batch of delicious enchilada sauce. This will freeze quite well so feel free to throw a few portions in the freezer. Yum! mexicanplease.com

     

    I've also been using this enchilada sauce to make some fiery Mexican Shredded Beef.

    Lately, I've been simmering brisket in some homemade enchilada sauce to make big batches of Mexican Shredded Beef. Yum!! mexicanplease.com

     

    Still hungry?!

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    Reader Interactions

    Comments

    1. Jenn G

      August 02, 2022 at 3:44 pm

      5 stars
      I have made this recipe COUNTLESS times over the past few years, and it is always a hit. Never gets old! Really close to molé without as much work. I always add in about a tbsp of honey.

      Reply
      • Patrick

        August 02, 2022 at 5:19 pm

        Thanks Jenn!

        Reply
    2. Jennifer

      July 30, 2022 at 5:05 pm

      5 stars
      I will never buy store bought enchilada sauce again. I added two deseeded roasted jalapeno's to the sauce and red pepper to give it a little bit of heat. I make this monthly and it's always a hit. Thanks for posting this recipe.

      Reply
      • Patrick

        August 01, 2022 at 11:55 am

        Ahh good to hear, so glad you are done with store bought enchi sauce 🙂 Cheers.

        Reply
    3. Summer

      February 22, 2022 at 1:54 pm

      I’m making this tonight for the second time in as many weeks. The sauce is fantastic. I hadn’t been toasting my chiles before, you convinced me. I’ll admit I changed up the filling a bit, I veganized it. Really tasty, this will remain in our rotation. Thanks.

      Reply
      • Patrick

        February 25, 2022 at 11:57 am

        Thanks Summer, so glad you tried this recipe as it is one of my favs on the site. Cheers.

        Reply
    4. Aideen Farrar

      August 22, 2021 at 6:44 pm

      Haven’t made this yet, but I have a poblano pepper plant with peppers turning red. How would you do this with fresh peppers?

      Reply
      • Patrick

        August 23, 2021 at 4:16 pm

        Hey Aideen! With fresh poblanos I would probably lean towards a tomatillo-based sauce, like in these Enchiladas Suizas. Cheers.

        Reply
    5. Jennifer Rome

      November 21, 2020 at 12:11 pm

      5 stars
      Made this recipe today & it was GREAT! Loved the enchilada sauce. I used rotisserie chicken and that made this recipe super easy. I would recommend (if you are like me & like to use as little pots & pans as possible because you hate washing dishes) cooking the sauce in the same pot you cooked the onions/garlic in. Thanks for a great recipe!

      Reply
      • Patrick

        November 24, 2020 at 4:09 pm

        Hey thanks much for your feedback Jennifer, so glad this one is a keeper for you! Cheers.

        Reply
    6. Eve

      June 01, 2020 at 9:53 am

      This recipe was great! It was my first time making enchiladas. I did all the steps above but did some enchiladas with black beans too.

      Reply
      • Patrick

        June 02, 2020 at 3:20 pm

        Thanks much Eve, so glad this one was a hit for you! Cheers.

        Reply
    7. Paula Thompson

      March 31, 2020 at 1:59 pm

      Hi Patrick! I just thought I would drop y’all a line and see how y’all are doing with all the stuff and all that goes with it. I thank y’all for this recipe, but I made it spicier (love the spice). It is soooo gooood!!!! Ido appreciate y’all for this great website!!

      Reply
      • Patrick

        April 01, 2020 at 12:35 pm

        Hey Paula thanks for getting in touch! Yeah chugging along in this crazy new world, and cooking a lot 🙂 Glad to hear you are spicing up this recipe as it is one of my favorites on the site.

        I hope you and those around you are doing well. Cheers 🙂

        Reply
    8. Kristen

      March 12, 2020 at 8:30 am

      5 stars
      I didn't like enchiladas until I tried this recipe (I know, I am ashamed) and now I can't stop eating them! I would bathe in this enchilada sauce. It's that good.

      Reply
      • Patrick

        March 14, 2020 at 8:54 pm

        Ha thanks Kristen this is easily one of my favorite recipes on the site and it's been too long since I've had it -- thanks for the reminder!!

        Reply
    9. Sharon

      December 29, 2019 at 5:09 pm

      5 stars
      I tried this recipe and loved it. I added some chocolate to sweeten and it was great!! Adding the chocolate reminded me of a mole sauce. This is a great recipe. I love the richness of the sauce. Making chicken enchiladas with this sauce again tomorrow!

      Reply
      • Patrick

        December 30, 2019 at 2:54 pm

        Thanks much Sharon, this is easily one of my favorite recipes on the site, so glad you found it! Cheers.

        Reply
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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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