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When you think of comfort food, few dishes can compete with the rich, layered flavors of enchiladas. Among the myriad of varieties, Smoky Ancho Chicken Enchiladas stand out, offering a delightful combination of smokiness and spice that warms the soul. This dish is not only a staple of Mexican cuisine but also a beloved favorite in many homes across the globe. With its enticing flavor profile, featuring the deep richness of ancho chilies, tender chicken, and a medley of spices, it transforms simple ingredients into a feast that can cater to both special occasions and everyday meals.

Smoky Ancho Chicken Enchiladas

Discover the comforting world of Smoky Ancho Chicken Enchiladas, a delicious and accessible dish that highlights the rich flavors of Mexican cuisine. This recipe features tender chicken, smoky ancho chilies, and a creamy cheese topping, making it perfect for any occasion. Learn how to prepare these enchiladas from scratch, with step-by-step instructions that ensure every bite is packed with warmth and flavor. Gather your loved ones and enjoy a meal that not only satisfies but also brings everyone together.
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Ingredients
  

For the Chicken Filling:

2 cups cooked shredded chicken

1 cup diced onion

2 cloves garlic, minced

2 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

2 dried ancho chilies, softened in hot water and blended into a paste

Salt and pepper to taste

1 cup shredded cheese (cheddar or Oaxaca)

For the Enchilada Sauce:

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp chili powder

1 tsp dried oregano

1 can (15 oz) crushed tomatoes

1 cup chicken broth

1 tbsp apple cider vinegar

Salt to taste

For Assembling:

8-10 corn tortillas

1 cup shredded cheese for topping

Chopped cilantro for garnish

Sour cream for serving (optional)

Instructions
 

Make the Chicken Filling:

    In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute. Stir in the shredded chicken, ground cumin, smoked paprika, ancho chili paste, salt, and pepper. Continue to cook for 3-5 minutes until everything is well combined. Stir in 1 cup of shredded cheese and remove from heat.

      Prepare the Enchilada Sauce:

        In a saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic, chili powder, and oregano; cook for an additional minute. Stir in the crushed tomatoes, chicken broth, apple cider vinegar, and salt. Bring to a simmer and let cook for about 10-15 minutes, allowing flavors to meld.

          Assemble the Enchiladas:

            Preheat your oven to 375°F (190°C). Lightly grease a baking dish. In a skillet, warm the corn tortillas slightly to make them pliable. Spoon about 2-3 tablespoons of the chicken filling onto each tortilla, roll them up, and place seam-side down in the baking dish.

              Finish with Sauce and Cheese:

                Pour the prepared enchilada sauce over the rolled tortillas, ensuring they’re well coated. Sprinkle the remaining shredded cheese on top.

                  Bake:

                    Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

                      Serve:

                        Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with sour cream on the side, if desired.

                          Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings