Enchiladas de Pollo en Salsa Roja (Chicken Enchiladas With Red Salsa)

Enchiladas are a Mexican dish that really does reflect the culinary variety of that country. Enchiladas come with all kinds of ingredients and a variety of sauces.

This recipe uses chicken for the filling and ancho chile for the sauce. You can use other kinds of chiles if you like green sauce, mole or another kind of red sauce, for which you can use guajillo chile, chipotle or others.

Some cooks prefer to lightly fry the tortilla. In this recipe, we'll use it soft and place it in the oven. If you opt to fry it a bit, you need to be careful that it does not overcook, because if it hardens you won't be able to roll it.

You can accompany the enchiladas with yellow rice and Mexican refried beans.


Ingredients:

Chicken

1 pound chicken breast, boneless and skinless
4 cups chicken broth
2 cloves garlic
½ Spanish onion
1 whole tomato
1 celery stalk
1 carrot, cut in half
1 cilantro sprig
Salt and pepper to taste

Salsa

6 ancho chiles (dry poblano chiles)
3 tomatoes, peeled and seeded
½ Spanish onion
1 clove garlic
1 tablespoon olive oil
2 tablespoons chopped cilantro
3 cups of broth in which chicken was cooked
Salt and pepper to taste

Other

10–12 6-inch tortillas
½ cup white onion, finely cut
Oil spray
4 ounces Monterey Jack or asadero cheese

Directions:

1. In a large pan, add chicken broth, chicken breast, garlic clove, onion, tomato, celery, carrot, and cilantro. Add salt and pepper to taste and boil until chicken is cooked, in approximately 10–15 minutes.
2. Strain broth and reserve. Let the chicken rest and then shred.
3. While chicken cooks, heat the chiles for 1–1½ minutes on each side. Slice chile open and remove seeds and veins.
4. Place chile in a glass bowl and add hot chicken broth. Cover with plastic and let it hydrate for 10–12 minutes.
5. In a blender, add hydrated chiles, three cups of broth, tomato, onion, garlic clove, oil and cilantro. Adjust salt and pepper to taste. Blend at high speed for 3 minutes or until the mixture acquires the consistency of a sauce.

To assemble enchiladas:

1. Spread 1 tablespoon of salsa on each tortilla. Add some shredded chicken and onion. Roll gently and place in ovenproof pan or plate, seam side down.
2. When the pan is filled, cover enchiladas with remaining salsa. Bake in a preheated oven at 375°F for 10 minutes.
3. Remove from oven and spread cheese and remaining cilantro over enchiladas. Serve immediately.

To learn more about me or my recipes, visit me at DenisseOller.com and at AARP, where I am a chef and nutrition expert.

Other recipes by Denisse:

Pastelón de Yuca y Pollo
Mango Pie
Chicken Pot Pie
Vegetarian Paella
Cod in Tomato Sauce
Mexican-Style Shrimp Ceviche
Pulled Chicken with Jalapeño-Honey Mustard Panini
The Mexican Tamale: A Delight for the Palate
Shrimp Asopao with Pigeon Peas