Enchiladas are a traditional Mexican dish where corn tortillas are wrapped around a filling and covered with a spicy sauce. In this version, juicy, shredded chicken is combined with a red sauce made from dried chili peppers, creating a deep, complex flavor. The whole dish is baked with cheese that melts beautifully, forming a golden crust. Enchiladas are perfect for family dinners, as they can be prepared in advance and reheated before serving. Traditionally served with sour cream, avocado, and fresh cilantro.
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Cook the chicken breasts in salted broth for 20 minutes. Remove, let cool, and shred with forks.
In a pan, sauté the chopped onion until translucent, add garlic and fry for a minute.
Add tomatoes, chili peppers, cumin, and oregano. Simmer for 15 minutes, then blend into a smooth sauce.
Mix the shredded chicken with 1/3 of the sauce and half of the cheese.
Preheat the oven to 180°C. Cover the bottom of a baking dish with a thin layer of sauce.
Dip each tortilla in the sauce, add the filling, roll it up, and place it in the dish seam side down.
Pour the remaining sauce over it, sprinkle with the remaining cheese. Bake for 25 minutes until the cheese is golden.
Serve with sour cream, fresh cilantro, and slices of avocado.
Enchiladas have their roots in Aztec times, where corn tortillas were a staple food.
Serve the enchiladas on a large plate at room temperature. Garnish with fresh cilantro, avocado slices, and a dollop of sour cream. It pairs perfectly with Mexican drinks like margaritas.
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. It's best to reheat them in the oven at 180°C for about 20 minutes, until hot.
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Mexican cuisine is an explosion of flavors, colors, and aromas - from mild to spicy. Tacos, burritos, quesadillas, enchiladas, fajitas, and nachos with homemade guacamole - you can prepare all of this in your kitchen. Our recipes include authentic Mexican spices: cumin, coriander, oregano, chipot...
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