Saucepan@saucepan · Shared this recipeFollowMexican · dinnerChicken Enchiladas RecipeThese enchiladas are filled with chicken and a delicious red sauce for an easy Mexican dinner any night of the week.total1 hrprep40 mincook20 minservings8Original recipe on thecookierookie.comKeep this recipeAdd a copy of Chicken Enchiladas Recipe to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings4 dried guajillo chiles2 dried ancho chiles1 arbol chile4 cups low-sodium chicken broth1 clove garlic1 tablespoon semisweet chocolate chips1 teaspoon kosher salt0.5 teaspoon dried oregano2 cups shredded cooked chicken8 large yellow corn tortillas1 cup crumbled cotija cheese1 cup shredded Monterey Jack cheese1 cup shredded lettuce2 radishes2 tablespoons diced red onion1 avocado0.5 cup crumbled cotija cheeseStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat a cast iron skillet over medium-high heat. Once hot, add the chiles to the dry skillet. Toast, stirring often until fragrant and lightly charred, but not burnt. Place the chiles in a large heat-proof bowl.2Step 2: Pour the hot chicken broth over the chiles. Cover and let them soak for 20 minutes to soften.3Step 3: Once softened, add the chiles, along with the 1½ cups of the soaking liquid, garlic, chocolate, salt, and oregano to a blender. Blend until completely smooth.4Step 4: Preheat the oven to 350°F.5Step 5: In a 9x13-inch baking pan, add enough enchilada sauce to coat the bottom. Spread it out into an even layer.6Step 6: In a large bowl, mix together the cooked shredded chicken and enough enchilada sauce to lightly moisten the chicken.7Step 7: Warm the corn tortillas in the microwave for 30-60 seconds, until pliable.8Step 8: Grab a tortilla, add some of the chicken filling down the center and top with cotija. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas and filling.9Step 9: Top with the remaining enchilada sauce and sprinkle on the Monterey Jack cheese.10Step 10: Bake for 20 minutes until the cheese is melted and the sauce is bubbling around the edges.11Step 11: Garnish with the lettuce, radish, onion, avocado and cotija before serving.getsaucepan.com/r/866d4619-1c79-45df-b502-2040854b7939 · Original: https://thecookierookie.com/wprm_print/chicken-enchiladas-recipe
