Go Back

Chicken Enchiladas – Red Chile Sauce & Melted Oaxaca Cheese

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Red Chile Sauce:
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 small white onion, chopped
  • 3 garlic cloves
  • 1 small tomato or 1/2 cup crushed tomatoes
  • 1 1/2 cups low-sodium chicken broth (plus more as needed)
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 tablespoon apple cider vinegar
  • Salt to taste
  • 1–2 tablespoons neutral oil (avocado or canola)
  • For the Enchiladas:
  • 12 corn tortillas (6-inch)
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 2 cups shredded Oaxaca cheese (or substitute Monterey Jack or mozzarella)
  • 1/2 cup finely chopped white onion (optional)
  • Fresh cilantro, chopped
  • Lime wedges, for serving
  • Oil for lightly toasting tortillas

Method
 

  1. Prep the chiles: Warm a dry skillet over medium heat. Toast guajillo and ancho chiles for 30–45 seconds per side until fragrant. Don’t burn them.
  2. Soften the chiles: Place toasted chiles in a bowl and cover with hot water. Soak 15 minutes until pliable. Drain.
  3. Blend the sauce: In a blender, add soaked chiles, onion, garlic, tomato, chicken broth, cumin, oregano, and vinegar. Blend until very smooth. Add a splash more broth if too thick.
  4. Cook the sauce: Heat oil in a saucepan over medium. Pour in the blended sauce through a fine mesh sieve if you want it extra silky. Simmer 8–10 minutes. Season with salt. The sauce should coat a spoon.
  5. Warm the tortillas: In a skillet, add a thin film of oil. Quickly toast each tortilla 10–15 seconds per side until pliable. Stack and keep warm under a clean towel.
  6. Prep the filling: Toss shredded chicken with a few spoonfuls of warm chile sauce to moisten. Mix in chopped onion if using.
  7. Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a baking dish. Dip each tortilla lightly in sauce, fill with chicken, roll, and place seam-side down in the dish.
  8. Sauce and cheese: Pour remaining sauce over the enchiladas, making sure they’re well coated. Top evenly with shredded Oaxaca cheese.
  9. Bake: Bake 12–15 minutes until the cheese is melted and bubbling. Broil 1–2 minutes if you want golden spots.
  10. Finish: Rest 5 minutes. Garnish with cilantro and serve with lime wedges.