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Ancho Chicken Enchiladas

February 12, 2016 By Patrick 32 Comments

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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.

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.
4.5 from 6 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

 

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Filed Under: Enchiladas, Main Dish, Mexican Cooking 101, Most Popular, Most Recent

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Reader Interactions

Comments

  1. 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
  2. Eve

    June 1, 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 2, 2020 at 3:20 pm

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

      Reply
  3. 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 1, 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
  4. 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
  5. 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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