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Ancho and New Mexican dried chiles combine with adobo sauce and a sliver of chocolate to create an unbelievably satisfying sauce. Serve it up in classic enchilada style and you've got a dish you can't get anywhere else in your town, or state, or country. Enjoy! mexicanplease.com
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5 from 2 votes

Colorado Enchiladas

Ancho and New Mexican dried chiles combine with adobo sauce and a sliver of chocolate to create an unbelievably satisfying sauce, served up enchilada style!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 2 people
Calories: 726kcal
Author: Mexican Please


  • 2 Ancho dried chiles
  • 4 New Mexican dried chiles
  • 1/2 onion
  • 3 garlic cloves
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 tablespoon adobo sauce
  • sliver of dark chocolate
  • 1 chicken breast
  • 3-4 cups water
  • 8-10 corn tortillas
  • Monterey Jack cheese
  • 3-4 tablespoons finely chopped onion
  • Mexican Crema (optional)
  • Cotija cheese (optional)


  • Roughly chop 1/2 an onion and peel 3 garlic cloves.  Add the onion and garlic to a dollop of oil in a saucepan and saute on medium heat for 5-8 minutes.
  • Remove the stems and de-seed the dried chiles.  Wipe off any dusty crevasses and tear the chiles into smaller pieces.
  • Add the chiles to the onion mixture along with 3 cups of water, 1/2 teaspoon Mexican oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, and freshly ground black pepper.
  • Bring mixture to a boil.  Slice a chicken breast in half lengthwise and add it to the mixture.  If the chicken isn't fully submerged add a bit more water.  Reduce heat to a simmer and partially cover.  
  • Cook for 10-15 minutes, or until the chicken is cooked through.  Set chicken aside, covering in foil to retain moisture.
  • Add the remaining sauce mixture to a blender and combine well.  (Always use caution when blending warm ingredients.)
  • And now take a taste of the sauce.  If it tastes bitter to you then you're a candidate for some sauce sweetening. 
  • Strain the sauce, pushing the mixture through a sieve using a spoon.
  • Return the strained sauce to the saucepan and simmer over medium heat.  Add 1 Tablespoon of adobo sauce and a sliver of chocolate (both are optional).
  • Let simmer until reduced to a thicker consistency, approximately 15-30 minutes
  • Take a final taste for salt.
  • Shred the chicken using two forks and combine in a bowl along with a pinch of salt, some finely chopped onion, and a few spoonfuls of the sauce.
  • Warm up 8-10 corn tortillas in the oven for a couple minutes.  (Or cover them with damp paper towels and nuke them for 60 seconds.)
  • Add a few spoonfuls of the sauce to a plate.  Dredge a tortilla in the sauce and then flip it over, filling it with the chicken mixture and cheese. 
  • Roll tight and add to a baking dish seam side down. You can line the baking dish with sauce to prevent sticking.
  • Continue rolling until all the chicken is gone.  Add the remaining sauce to the top of the enchiladas.
  • Bake at 400F for 8-10 minutes.  Serve immediately.   Optional garnishes include Crema and Cotija cheese. 


Calories: 726kcal