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Plated baked chicken enchiladas with red sauce and melted cheese on a white plate
Ben Lewis

Chicken Enchiladas with Homemade Red Sauce

Baked shredded thigh enchiladas in a red sauce made from the poaching broth, with a filling dried down so the rolls hold their shape.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 2 enchiladas each
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 570
Ingredients Method Notes

Ingredients
  

  • 1½ pounds 680 g boneless skinless chicken thighs
  • 2½ cups 600 ml low sodium chicken broth
  • 2 garlic cloves smashed
  • 2 teaspoons ground cumin divided (1 for poaching, 1 for the sauce)
  • 1½ teaspoons kosher salt divided (½ poaching, ¾ sauce, ¼ filling)
  • 2 tablespoons 30 ml neutral oil for the sauce
  • 2 tablespoons 16 g all purpose flour
  • 3 tablespoons 24 g chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 can 8 ounces / 227 g tomato sauce
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon 15 ml neutral oil for the onions
  • 1 cup 150 g diced yellow onion
  • 1 can 4 ounces / 113 g diced green chiles, drained
  • 1 cup 113 g shredded Monterey Jack for the filling
  • 12 corn tortillas 6 inch (about 300 g)
  • ½ cup 120 ml neutral oil for dipping
  • 1½ cups 170 g shredded Monterey Jack and medium cheddar for the top

Method
 

  1. Simmer the thighs in the broth, garlic, cumin and ½ teaspoon salt, covered, at 190°F (88°C) for 20 minutes.
  2. Remove the thighs at 175°F (80°C) and strain the broth.
  3. Whisk the flour and spices into 2 tablespoons hot oil for 30 seconds.
  4. Add the tomato sauce and 1½ cups (360 ml) broth.
  5. Simmer 8 minutes, then stir in the vinegar and ¾ teaspoon salt.
  6. Cook the onion in 1 tablespoon oil for 6 minutes, adding the chiles for the last minute.
  7. Shred the thighs and combine with the onion, chiles, Monterey Jack, ¼ teaspoon salt and ¼ cup (60 ml) sauce.
  8. Press a spoonful in your fist, and return the mix to the pan for 2 minutes if it drips.
  9. Dip each tortilla in 350°F (175°C) oil for 8 seconds per side and drain on paper towels.
  10. Spread ½ cup (120 ml) sauce in a 9 by 13 inch (23 by 33 cm) dish.
  11. Fill and roll the tortillas, then set them seam side down in two rows.
  12. Pour the remaining sauce over the rolls.
  13. Cover with foil and bake at 375°F (190°C) for 12 minutes.
  14. Uncover, add the top cheese, and bake 10 minutes.
  15. Rest 5 minutes before serving.

Notes

Two 10 ounce (283 g) cans of enchilada sauce can stand in for the homemade sauce.
The filling should clump in your fist and leave your palm barely damp before it goes into a tortilla.
The sauce keeps 4 days and the filling 2 days in the fridge, so both can be made ahead.
Storage Notes:
Cool 30 minutes, then refrigerate up to 4 days in covered shallow containers.
Freeze cooled enchiladas wrapped one by one for up to 2 months, and thaw overnight in the fridge.
Reheat at 350°F (175°C), covered with 1 tablespoon of water in the dish, for 20 to 25 minutes.