Mesoamerican Enchiladas

Experience the authentic taste of Mesoamerica with these traditional enchiladas, featuring handmade corn tortillas and a rich, savory chili sauce that perfectly complements the flavorful chicken filling.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 lbs bone-in chicken thighs

8 dried guajillo chiles

4 dried ancho chiles

1 clove garlic

1 onion, chopped

1 tsp cumin seeds

1 tsp dried oregano

2 cups chicken broth

Salt to taste

12 corn tortillas

1/2 cup crumbled queso fresco

1/4 cup chopped cilantro

1 lime, cut into wedges

Vegetable oil for frying

Instructions

1. Preheat the oven to 350°F.

2. In a large pot, add chicken thighs, cover with water, and bring to a boil. Simmer for 20 minutes or until cooked through; remove and set aside.

3. In a skillet, toast guajillo and ancho chiles over medium heat until fragrant. Soak them in hot water for 20 minutes until soft.

4. Blend soaked chiles, garlic, onion, cumin, oregano, and chicken broth until smooth. Strain the sauce through a sieve and season with salt.

5. Shred the cooked chicken meat and mix with a few tablespoons of the chili sauce.

6. Heat oil in a skillet over medium heat. Lightly fry tortillas one at a time until pliable.

7. Dip each tortilla in the chili sauce, fill with chicken, and roll up. Place seam-side down in a baking dish.

8. Pour remaining sauce over enchiladas and bake for 15 minutes.

9. Serve topped with queso fresco, cilantro, and lime wedges.

Storage

Store enchiladas in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a 350°F oven for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.