Enchiladas de Pollo (Chicken Enchiladas)

There are so many different ways to make enchiladas in Mexico. But there is one Golden rule! Never use flour tortillas for enchiladas. NEVER. They get very soggy, lose their appeal and just can’t withstand the sauce. In Mexico Enchiladas are drowned in sauce, so don't be stingy on the sauce here. The Sauce is the hero - It gives the dish all its flavour and moisture.

Serves 6

For the sauce

  • 6 whole dried chiles guajillos (you can find these in international deli’s or online)
  • 600g Fresh tomatoes
  • About 2 cups of water
  • 1 clove of garlic
  • ¼ of an onion
  • 3 pinches of epazote (A commonly used dried herb in Mexico, if you can’t find it use dried oregano)
  • Salt to taste
  • Oil to fry

For the filling & topping

  • 24 Corn tortillas
  • Shredded Chicken. Poach and shred a whole chook (if poaching yourself add onion, garlic & salt to the water to give the chicken flavour - or buy a BBQ chook and shred)
  • 1 cup grated cheddar or manchego cheese, but any cheese will work
  • Sour cream to serve


1. Preheat the oven to 180 degrees.

2. Dry fry the chiles over a medium heat for 30-60 secs turning constantly, just until they soften (you don’t want to over cook them as they will get bitter). Clean the stem, seeds and veins out.

3. Boil the chiles in just enough water to cover them (around 1 cup), for 2-3 mins. Then allow it to stand for 5 mins, they should be soft.

4. Blend together chiles (including the water), tomatoes, garlic and onion until smooth.

5. Heat the oil in a pot, use a fine sieve and strain the chili mixture through the sieve into the hot oil, you want it to hit the oil when it’s hot so it slightly fries the liquid, in Spanish we call this sofrito. (The sieve will catch all the skin and seeds, you’ll need to use a spoon to help the liquid through the sieve, discard) Add the extra water if needed, epazote (or dried oregano) and salt to taste. Allow to boil for 10 mins. Taste and add more salt if needed.

6. The sauce should be smooth and quite runny (like maple syrup), if it is too thick simply add some more water and boil for another 2 mins.

7. To assemble the enchiladas: Heat the tortillas with a little oil and stack on a plate. Use a large baking dish, fill each tortilla with shredded chicken, roll up and place in a deep baking dish with the tortilla flap at the bottom. 

8. Fill your baking dish with tortillas, making sure they are placed side by side and snug, you don’t want them to move around.

9. Pour the enchilada sauce over the top of the prepared tray of chicken filled tortillas, ensuring you cover all tortillas with sauce, some of the sauce will soak into the tortillas and give them a delicious flavour and moisture.

10. Sprinkle over with grated cheese and pop into the oven for 15 mins, or until the cheese is melted and golden.

Serve with a dollop of sour cream and a lovely fresh green salad.


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