If you’re anything like me, sometimes you just crave a dish that wraps you in a warm, spicy hug, you know? These easy ancho chicken enchiladas do just that!
With a smoky kick of ancho chili and a cheesy, gooey embrace, they remind me of those evenings where you just want to curl up with a good movie and a plate full of comfort. And hey, if you mess up a bit on the seasoning—who cares?
It’s all part of the fun.
Steps
- Prepare the Enchilada Sauce: Heat oil in a small saucepan over medium-high heat. Add flour and whisk for a minute, then stir in chili powder, garlic powder, salt, cumin, and oregano. Gradually pour in the stock while whisking to eliminate lumps, and let it simmer for 10-15 minutes until slightly thickened.
- Cook the Chicken Mixture: Preheat your oven to 350°F. Heat oil in a large sauté pan over medium-high heat. Add diced onion and cook for 3 minutes, then add chicken and green chiles, seasoning with salt and pepper. Cook for 6-8 minutes until the chicken is fully cooked, then remove from heat.
- Assemble the Enchiladas: Set up an assembly line with tortillas, enchilada sauce, beans, chicken mixture, and cheese. Spread two tablespoons of sauce on a tortilla, add a line of beans, a spoonful of the chicken mixture, and sprinkle with cheese. Roll the tortilla and place it in a greased 9 x 13-inch baking dish. Repeat with the remaining tortillas and ingredients.
- Bake the Enchiladas: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Bake the dish uncovered for 20 minutes until the cheese is melted and bubbly.
- Serve and Enjoy: Remove the enchiladas from the oven and serve them hot. Garnish with chopped fresh cilantro or any other desired toppings like avocado or sour cream. Enjoy the flavorful dish immediately.
Ingredients
- 2 tablespoons avocado oil (or vegetable oil, or any neutral oil)
- 1 small white onion, peeled and diced
- 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (or pre-cooked shredded chicken)
- Salt and pepper, to taste
- 1 (4-ounce) can of diced green chiles
- 1 (15.5-ounce) can of pinto beans, rinsed and drained
- 8 large flour tortillas
- 3 cups of Mexican-blend shredded cheese
- 1 batch of Ancho Enchilada Sauce (see recipe below)
- Chopped fresh cilantro, for garnish
- 2 tablespoons avocado oil (or vegetable oil, or any neutral oil)
- 2 tablespoons all-purpose or gluten-free flour
- 4 tablespoons ancho chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken or vegetable stock
FAQ
- What is ancho chile powder and where can I find it?
- Can I use pre-cooked chicken for this recipe?
- cooked chicken. Simply skip the step of cooking the chicken with the onions and green chiles. Instead, add the pre-cooked shredded chicken after sautéing the onions and chiles.
- How should I store the ancho enchilada sauce?
- What kind of toppings go well with ancho chicken enchiladas?
- Is there a vegetarian version of this recipe?
Tips
- Use Freshly Made Sauce: Making the enchilada sauce from scratch will enhance the flavor of your dish. Consider doubling the recipe so you have extra sauce for future meals; it’s versatile and can be used in various dishes.
- Adjust Spice Levels: Ancho chile powder can vary in heat intensity depending on the brand. If you prefer milder enchiladas, start with a smaller amount and adjust according to taste.
- Optimize Preparation: Set up an assembly line with all your ingredients ready to go before you start rolling the enchiladas. This will save time and make the process smoother.
- Customize Toppings: While the recipe suggests avocado, cilantro, and cotija cheese, feel free to experiment with other toppings like sour cream, jalapeños, or a squeeze of lime to suit your taste preferences.
Equipment
- Large Saute Pan – If you don’t already have a large pan suitable for sautéing ingredients.
- 9 x 13-inch Baking Dish – Essential for baking the enchiladas.
- Small Saucepan – Used for preparing the enchilada sauce.
- Mason Jars or Weck Jars – For storing the enchilada sauce if making in advance.
