If you've ever wanted to bring a taste of Mesoamerica to your kitchen, this is the perfect recipe to try. These enchiladas are not only rich in flavor but also steeped in tradition, combining savory chicken with a uniquely spiced chili sauce.
The heart of this dish lies in the sauce and filling. Let's break it down:
Bone-in chicken thighs bring natural juices and flavor, shredding beautifully after cooking. Guajillo and ancho chiles form the base of our sauce, offering a mild heat with a hint of sweetness and smokiness. The garlic and onion add depth and aromatic notes, while cumin seeds and oregano enhance the earthy flavors. Finally, chicken broth blends everything into a smooth, savory sauce.
For assembly, corn tortillas provide an authentic, slightly chewy texture. A sprinkle of queso fresco adds a creamy, salty finish, and cilantro and lime wedges offer fresh, vibrant accents.
These enchiladas pair wonderfully with a side of Mexican rice or refried beans. For a fresh contrast, consider a simple green salad with a citrus vinaigrette.
Start by preheating your oven to 350°F. While that's warming up, place the chicken thighs in a large pot, cover them with water, and bring to a boil. Reduce the heat and let them simmer for about 20 minutes, or until they're fully cooked. Once done, remove the chicken from the pot and set it aside to cool.
Meanwhile, in a skillet over medium heat, toast the guajillo and ancho chiles until they become fragrant. This step brings out their essential oils, adding depth to the sauce. After toasting, soak them in hot water for about 20 minutes until they're nice and soft.
With the chiles soaking, blend the softened chiles with garlic, onion, cumin seeds, oregano, and chicken broth. Blend until smooth, then strain the mixture through a sieve to get a silky sauce. Season it with salt to taste.
By now, the chicken should be cool enough to handle. Shred the meat, discarding the bones, and mix it with a few tablespoons of the chili sauce for added flavor.
Heat some vegetable oil in a skillet over medium heat and lightly fry the corn tortillas one at a time. This makes them pliable and prevents them from tearing when rolled. Dip each tortilla in the chili sauce, fill with the shredded chicken, and roll it up. Place each enchilada seam-side down in a baking dish.
Pour the remaining sauce over the enchiladas, ensuring they're well-covered, and pop them in the oven for 15 minutes. Once baked, they're ready to serve with a topping of queso fresco, cilantro, and a squeeze of lime juice.
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