Chicken Enchiladas Recipe w/ Homemade Enchilada Sauce

Step 1

Remove seeds and stems from all chiles. Char each chile over the stove, then bring charred chiles covered with water to a boil.  Turn off heat when just softened.

Step 2

Add cooked chiles, onion, garlic, oregano, salt and some reserved cooking water to a blender. Blend on high speed until smooth. Add more reserved cooking water until sauce is thin, but not too thin.

Step 3

Add the Chile sauce to a saucepan or large bowl and add tallow or cooking oil to another saucepan on stove. Begin by dipping corn tortilla into the Chile sauce, then frying in the saucepan with oil for 5-10 seconds per side. 

Step 4

Add shredded chicken and cheese and carefully roll up, then place in a casserole dish. Continue doing this process until dish is full. Top with more shredded cheese, cover with lid, and bake for 20 minutes at 350F. Remove lid and bake another 5-10 minutes until cheese has crisped up and browned a little.

Step 5

Garnish enchiladas with reserved, warmed enchilada sauce, chopped lettuce, onion, cilantro, and crema.

Tip

This recipe makes 2 large casserole dishes. Save one dish for another weeknight and bake fresh when you’re ready for more!