Chicken Enchiladas

Method

1. 01

   Put 650 g chicken in a saucepan with 500 ml hot broth and enough extra water to barely cover if needed. Simmer gently until cooked through, about 15-18 minutes, then transfer to a plate, shred, and reserve the cooking liquid for the sauce.

   ⏱ 18 min
2. 02

   Toast the 6 dried chiles in a dry hot pan for a few seconds per side until fragrant, without letting them blacken. Cover them with hot water and soak for 15 minutes. In the same pan, char the 2 tomatoes, half the onion, and 3 garlic cloves until spotty and softened.

   ⏱ 15 min
3. 03

   Drain the chiles and blend them with the charred vegetables, oregano, cumin, black pepper, 1 teaspoon salt, pepper flakes if using, and about 350 ml reserved broth. Heat 1 tablespoon oil in a saucepan, pour in the sauce, and simmer until smooth, red, and lightly thickened. Balance with sugar only if the sauce tastes too acidic.

   ⏱ 12 min
4. 04

   Heat the oven to 190 C. Brush or wipe the tortillas with the remaining oil and warm them briefly in a skillet or wrapped in foil in the oven until flexible. Keep them covered so they do not crack while rolling.

   ⏱ 5 min
5. 05

   Spread a thin layer of sauce in a baking dish. Toss the shredded chicken with a few spoonfuls of sauce and a small handful of the 180 g grated cheese. Fill each tortilla with chicken, roll tightly, and arrange seam-side down in the dish.

   
6. 06

   Spoon the remaining sauce over the rolled tortillas so they are well coated, then scatter the rest of the cheese on top. Bake at 190 C until the sauce bubbles and the cheese melts with light browning at the edges, about 15 to 20 minutes.

   ⏱ 18 min
7. 07

   Rest for 5 minutes, then serve with sour cream, thinly sliced remaining onion, and cilantro. Add extra sauce from the baking dish over each portion.

   ⏱ 5 min