Chicken Enchiladas

Name: Chicken Enchiladas
Total time: 1 h 33 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 600 g Chicken breast; 1,000 ml Water; 1 tsp Salt; 4 piece Dried ancho chillies; 3 piece Dried guajillo chillies; 1 piece White onion; 3 piece Plum tomatoes; 4 clove Garlic; 1 tsp Ground cumin; 1 tsp Dried oregano; 2 tbsp Vegetable oil; 1 tsp Salt; 1 pinch Ground black pepper; 1 tbsp Vegetable oil; 12 piece Corn tortillas; 250 g cheddar or Monterey Jack cheese, grated; 120 ml Soured cream; 15 g fresh coriander

1 hr 33 min · 17 min active · makes ~2.85 kg · Trivial

Corn tortillas rolled around poached, shredded chicken and baked in a smoky ancho and guajillo chilli sauce under melted cheddar or Monterey Jack, finished with soured cream and coriander. Serves 4.

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Chicken Enchiladas

Corn tortillas rolled around poached, shredded chicken and baked in a smoky ancho and guajillo chilli sauce under melted cheddar or Monterey Jack, finished with soured cream and coriander. Serves 4.

See more →

TOTAL TIME

1 hr 33 min

ACTIVE TIME

17 min

QUANTITY

~2.85 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/16

Tools0/14

Ingredients

0/16 gathered · 4 servings

600g

1,000ml

2tsp

4piece

3piece

1piece

3piece

4clove

1tsp

3tbsp

1pinch

12piece

grated250g

120ml

15g

#	Quantity	Notes	State
1	600g	—	—
2	1,000ml	—	—
3	2tsp	—	—
4	4piece	—	—
5	3piece	—	—
6	1piece	—	—
7	3piece	—	—
8	4clove	—	—
9	1tsp	—	—
10	1tsp	—	—
11	3tbsp	—	—
12	1pinch	—	—
13	12piece	—	—
14	250g	grated	—
15	120ml	—	—
16	15g	—	—

Tools

15 items

Procedure

46 steps

1 of 46

Place the chicken breasts in a large saucepan.

Chicken breast · 600 g

⏱ 10s

ResultChicken breast

2 of 46

Pour the water over the chicken so it is fully submerged.

Water · 1,000 ml

⏱ 10s

ResultChicken breast and water

3 of 46

Add the salt to the poaching water.

Salt · 1 tsp

⏱ 5s

ResultChicken breast and water and salt

4 of 46

Bring to a gentle boil over medium heat, then reduce to a low simmer and poach the chicken until cooked through with no pink remaining. Check the thickest piece reads 74 °C on a thermometer.

⏱ 20 min

ResultPoached chicken breasts

5 of 46

Lift the chicken out of the poaching liquid onto the chopping board, leaving the liquid in the pan.

⏱ 10s

ResultPoached chicken breastsused in step 11

6 of 46

Leave the chicken to rest on the board until cool enough to handle.

⏱ 10 min

ResultRested poached chicken breasts

7 of 46

Using two forks, pull the chicken apart along the grain into rough shreds.

⏱ 2 min

ResultShredded chicken

8 of 46

Transfer the shredded chicken to a medium bowl and set aside.

Shredded chicken · step 7

⏱ 10s

ResultShredded chickenused in step 37

9 of 46

Put the dried ancho chillies in a small bowl.

Dried ancho chillies · 4 piece

⏱ 10s

ResultDried ancho chillies

10 of 46

Add the dried guajillo chillies to the same bowl.

Dried guajillo chillies · 3 piece

⏱ 10s

ResultDried ancho chillies and dried guajillo chillies

11 of 46

Ladle enough of the hot poaching liquid over the chillies to cover them completely.

Poaching liquid · step 5

⏱ 10s

ResultPoaching liquid and dried ancho chillies and dried guajillo chillies

12 of 46

Leave the chillies to soak in the hot liquid until they are completely soft and pliable.

⏱ 30 min

ResultSoftened dried chillies

13 of 46

Peel the white onion

White onion · 1 piece

⏱ 20s

ResultPeeled onion

14 of 46

Roughly chop the peeled onion into large pieces.

Peeled onion · step 13

⏱ 30s

ResultRoughly chopped onion

15 of 46

Scrape the chopped onion into the blender.

Roughly chopped onion · step 14

⏱ 10s

ResultRoughly chopped onion

16 of 46

Add the plum tomatoes to the blender.

Plum tomatoes · 3 piece

⏱ 10s

ResultRoughly chopped onion and plum tomatoes

17 of 46

Peel the garlic cloves.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

18 of 46

Add the peeled garlic cloves to the blender.

Peeled garlic cloves · step 17

⏱ 10s

ResultPeeled garlic cloves and roughly chopped onion and plum tomatoes

19 of 46

Add the ground cumin to the blender.

Ground cumin · 1 tsp

⏱ 5s

ResultPlum tomato mixture

20 of 46

Add the dried oregano to the blender.

Dried oregano · 1 tsp

⏱ 5s

ResultPlum tomato mixture

21 of 46

Lift the softened chillies out of the soaking liquid onto the chopping board, leaving the liquid behind.

⏱ 15s

ResultSoftened dried chilliesused in step 24

22 of 46

Split each chilli open with the knife and scrape out the seeds and stem, discarding them.

⏱ 1 min

ResultDeseeded softened chillies

23 of 46

Add the deseeded chillies to the blender.

Deseeded softened chillies · step 22

⏱ 10s

ResultPlum tomato mixture

24 of 46

Pour the soaking liquid from the chillies into the blender to help everything blend smoothly.

Soaking liquid · step 21

⏱ 10s

ResultPlum tomato mixture

25 of 46

Blend everything on high speed until you have a completely smooth, deep-red sauce.

⏱ 1 min

ResultSmooth enchilada sauceused in step 28

26 of 46

Pour the oil into a large frying pan and set it over medium-high heat.

Vegetable oil · 2 tbsp

⏱ 5s

ResultVegetable oil

27 of 46

Heat the oil until it shimmers and a drop of sauce sizzles on contact.

⏱ 1 min

ResultHeated Oil

28 of 46

Pour the smooth enchilada sauce carefully into the hot oil — it will sputter.

Smooth enchilada sauce · step 25

⏱ 10s

ResultHeated oil and smooth enchilada sauce

29 of 46

Add the salt to the sauce.

Salt · 1 tsp

⏱ 5s

ResultHeated oil and smooth enchilada sauce and salt

30 of 46

Add the black pepper to the sauce.

Ground black pepper · 1 pinch

⏱ 5s

ResultHeated oil and smooth enchilada sauce mixture

31 of 46

Stir the sauce frequently and simmer until it darkens, thickens slightly and the raw flavour cooks out.

⏱ 10 min

ResultCooked enchilada sauceused in step 39

32 of 46

Preheat the oven

190°C

⏱ 10 min

33 of 46

Pour the remaining oil into a small frying pan and set over medium heat.

Vegetable oil · 1 tbsp

⏱ 5s

ResultVegetable oil

34 of 46

Heat the oil until it is hot but not smoking.

⏱ 45s

ResultShimmering oil

35 of 46

Lay one corn tortilla flat in the hot oil and fry for about 10 seconds per side, just until pliable — not crisp.

Corn tortillas · 12 piece

⏱ 10s

ResultShimmering oil and corn tortillas

36 of 46

Transfer the softened tortilla to the baking dish (about 33 × 23 cm), dip it in the enchilada sauce to coat both sides, then lay it flat.

Shimmering oil and corn tortillas · step 35

⏱ 5s

ResultShimmering oil and corn tortillas

37 of 46

Spoon a portion of the shredded chicken along the centre of the tortilla, then roll it tightly and push it to one end of the dish, seam side down.

Shredded chicken · step 8

⏱ 15s

ResultShimmering oil and corn tortillas and shredded chicken

38 of 46

Fry, dip, fill and roll each of the other 11 tortillas one at a time, packing each one tightly seam side down in the dish.

⏱ 5 min

ResultFilled and rolled enchiladas

39 of 46

Pour any remaining enchilada sauce evenly over the top of all the rolled enchiladas.

Cooked enchilada sauce · step 31

⏱ 15s

ResultFilled and rolled enchiladas and cooked enchilada sauce

40 of 46

Scatter the grated cheese in an even layer over the top of the sauced enchiladas.

Cheddar or Monterey Jack cheese · 250 g

⏱ 20s

ResultCheddar or monterey jack cheese mixture

41 of 46

Slide the baking dish into the oven.

⏱ 10s

ResultCheddar or monterey jack cheese mixture

42 of 46

Bake until the cheese is fully melted, bubbling and golden at the edges and the sauce is hot throughout. Check the centre of a middle enchilada reads 74 °C on a thermometer.

190°C

⏱ 20 min

ResultBaked chicken enchiladas

43 of 46

Using oven gloves, carefully lift the baking dish out of the oven onto the kitchen counter.

⏱ 10s

ResultBaked chicken enchiladas

44 of 46

Leave the enchiladas to rest for a couple of minutes so the sauce settles.

⏱ 2 min

ResultRested baked chicken enchiladas

45 of 46

Drizzle the soured cream in a zigzag over the top of the enchiladas directly in the dish.

Soured cream · 120 ml

⏱ 15s

ResultRested baked chicken enchiladas and soured cream

46 of 46

Tear the fresh coriander leaves roughly and scatter them over the top to finish.

Fresh coriander · 15 g

⏱ 15s

ResultChicken Enchiladas

Total Time1 hr 33 min

#	Product	Tool	Action
1	600 g		Place the chicken breasts in a large saucepan.⏱ 10sResultChicken breast
2	1,000 ml		Pour the water over the chicken so it is fully submerged.⏱ 10sResultChicken breast and water
3	1 tsp		Add the salt to the poaching water.⏱ 5sResultChicken breast and water and salt
4	—		Bring to a gentle boil over medium heat, then reduce to a low simmer and poach the chicken until cooked through with no pink remaining. Check the thickest piece reads 74 °C on a thermometer.⏱ 20 minResultPoached chicken breasts
5	—		Lift the chicken out of the poaching liquid onto the chopping board, leaving the liquid in the pan.⏱ 10sResultPoached chicken breastsused in step 11
6	—		Leave the chicken to rest on the board until cool enough to handle.⏱ 10 minResultRested poached chicken breasts
7	—		Using two forks, pull the chicken apart along the grain into rough shreds.⏱ 2 minResultShredded chicken
8	Shredded chickenstep 7		Transfer the shredded chicken to a medium bowl and set aside.⏱ 10sResultShredded chickenused in step 37
9	4 piece		Put the dried ancho chillies in a small bowl.⏱ 10sResultDried ancho chillies
10	3 piece		Add the dried guajillo chillies to the same bowl.⏱ 10sResultDried ancho chillies and dried guajillo chillies
11	Poaching liquidstep 5		Ladle enough of the hot poaching liquid over the chillies to cover them completely.⏱ 10sResultPoaching liquid and dried ancho chillies and dried guajillo chillies
12	—		Leave the chillies to soak in the hot liquid until they are completely soft and pliable.⏱ 30 minResultSoftened dried chillies
13	1 piece		Peel the white onion⏱ 20sResultPeeled onion
14	Peeled onionstep 13		Roughly chop the peeled onion into large pieces.⏱ 30sResultRoughly chopped onion
15	Roughly chopped onionstep 14		Scrape the chopped onion into the blender.⏱ 10sResultRoughly chopped onion
16	3 piece		Add the plum tomatoes to the blender.⏱ 10sResultRoughly chopped onion and plum tomatoes
17	4 clove		Peel the garlic cloves.⏱ 30sResultPeeled garlic cloves
18	Peeled garlic clovesstep 17		Add the peeled garlic cloves to the blender.⏱ 10sResultPeeled garlic cloves and roughly chopped onion and plum tomatoes
19	1 tsp		Add the ground cumin to the blender.⏱ 5sResultPlum tomato mixture
20	1 tsp		Add the dried oregano to the blender.⏱ 5sResultPlum tomato mixture
21	—		Lift the softened chillies out of the soaking liquid onto the chopping board, leaving the liquid behind.⏱ 15sResultSoftened dried chilliesused in step 24
22	—		Split each chilli open with the knife and scrape out the seeds and stem, discarding them.⏱ 1 minResultDeseeded softened chillies
23	Deseeded softened chilliesstep 22		Add the deseeded chillies to the blender.⏱ 10sResultPlum tomato mixture
24	Soaking liquidstep 21		Pour the soaking liquid from the chillies into the blender to help everything blend smoothly.⏱ 10sResultPlum tomato mixture
25	—		Blend everything on high speed until you have a completely smooth, deep-red sauce.⏱ 1 minResultSmooth enchilada sauceused in step 28
26	2 tbsp		Pour the oil into a large frying pan and set it over medium-high heat.⏱ 5sResultVegetable oil
27	—		Heat the oil until it shimmers and a drop of sauce sizzles on contact.⏱ 1 minResultHeated Oil
28	Smooth enchilada saucestep 25		Pour the smooth enchilada sauce carefully into the hot oil — it will sputter.⏱ 10sResultHeated oil and smooth enchilada sauce
29	1 tsp		Add the salt to the sauce.⏱ 5sResultHeated oil and smooth enchilada sauce and salt
30	1 pinch		Add the black pepper to the sauce.⏱ 5sResultHeated oil and smooth enchilada sauce mixture
31	—		Stir the sauce frequently and simmer until it darkens, thickens slightly and the raw flavour cooks out.⏱ 10 minResultCooked enchilada sauceused in step 39
32	—	190°C	Preheat the oven⏱ 10 min
33	1 tbsp		Pour the remaining oil into a small frying pan and set over medium heat.⏱ 5sResultVegetable oil
34	—		Heat the oil until it is hot but not smoking.⏱ 45sResultShimmering oil
35	12 piece		Lay one corn tortilla flat in the hot oil and fry for about 10 seconds per side, just until pliable — not crisp.⏱ 10sResultShimmering oil and corn tortillas
36	Shimmering oil and corn tortillasstep 35		Transfer the softened tortilla to the baking dish (about 33 × 23 cm), dip it in the enchilada sauce to coat both sides, then lay it flat.⏱ 5sResultShimmering oil and corn tortillas
37	Shredded chickenstep 8		Spoon a portion of the shredded chicken along the centre of the tortilla, then roll it tightly and push it to one end of the dish, seam side down.⏱ 15sResultShimmering oil and corn tortillas and shredded chicken
38	—		Fry, dip, fill and roll each of the other 11 tortillas one at a time, packing each one tightly seam side down in the dish.⏱ 5 minResultFilled and rolled enchiladas
39	Cooked enchilada saucestep 31		Pour any remaining enchilada sauce evenly over the top of all the rolled enchiladas.⏱ 15sResultFilled and rolled enchiladas and cooked enchilada sauce
40	250 g		Scatter the grated cheese in an even layer over the top of the sauced enchiladas.⏱ 20sResultCheddar or monterey jack cheese mixture
41	—		Slide the baking dish into the oven.⏱ 10sResultCheddar or monterey jack cheese mixture
42	—	190°C	Bake until the cheese is fully melted, bubbling and golden at the edges and the sauce is hot throughout. Check the centre of a middle enchilada reads 74 °C on a thermometer.⏱ 20 minResultBaked chicken enchiladas
43	—		Using oven gloves, carefully lift the baking dish out of the oven onto the kitchen counter.⏱ 10sResultBaked chicken enchiladas
44	—		Leave the enchiladas to rest for a couple of minutes so the sauce settles.⏱ 2 minResultRested baked chicken enchiladas
45	120 ml		Drizzle the soured cream in a zigzag over the top of the enchiladas directly in the dish.⏱ 15sResultRested baked chicken enchiladas and soured cream
46	15 g		Tear the fresh coriander leaves roughly and scatter them over the top to finish.⏱ 15sResultChicken Enchiladas
Total Time			1 hr 33 min

Nutrition

per serving

Estimated · pre-cooking · 89% ingredients covered

Nutrient	Per serving
	899kcal
	57g
	44g
	20g
	67g
	7g
	7g
	1,682mg

Ingredients0/16

Tools0/14

Recipe

Chicken Enchiladas

Corn tortillas rolled around poached, shredded chicken and baked in a smoky ancho and guajillo chilli sauce under melted cheddar or Monterey Jack, finished with soured cream and coriander. Serves 4.

What you’ll doYou will poach chicken breasts, then shred them when cool. While they rest, you'll soak dried chillies in the poaching liquid and blend them with tomatoes, garlic and spices into a sauce, which you'll fry until it darkens and thickens. You'll then briefly fry each corn tortilla to soften it, dip it in sauce, fill it with chicken, roll it tightly into a baking dish, top with cheese and bake until the cheese bubbles and browns.

Serves4

Total1 hr 33 min

LevelMedium

Ingredients

Chicken breast600 g
Water1,000 ml
Salt2 tsp
Dried ancho chillies4 piece
Dried guajillo chillies3 piece
White onion1 piece
Plum tomatoes3 piece
Garlic4 clove
Ground cumin1 tsp
Dried oregano1 tsp
Vegetable oil3 tbsp
Ground black pepper1 pinch
Corn tortillas12 piece
Cheddar or Monterey Jack cheese, grated250 g
Soured cream120 ml
Fresh coriander15 g

Tools

Small frying panSpoonLarge saucepanSmall bowlOvenLarge deep baking dishLarge frying panChef's knifeMedium bowlBlenderLadleForkOven gloveChopping boardThermometer

Method

Place the chicken breasts in a large saucepan.

10sLarge saucepanChicken breast · 600 g

Pour the water over the chicken so it is fully submerged.

10sLarge saucepanWater · 1,000 ml

Add the salt to the poaching water.

5sLarge saucepanSalt · 1 tsp

Bring to a gentle boil over medium heat, then reduce to a low simmer and poach the chicken until cooked through with no pink remaining. Check the thickest piece reads 74 °C on a thermometer.

20 minLarge saucepan, Thermometer

Lift the chicken out of the poaching liquid onto the chopping board, leaving the liquid in the pan.

Result · Poached chicken breasts · used in step 11

10sChopping board

Leave the chicken to rest on the board until cool enough to handle.

10 minChopping board

Using two forks, pull the chicken apart along the grain into rough shreds.

2 minChopping board, Fork

Transfer the shredded chicken to a medium bowl and set aside.

Result · Shredded chicken · used in step 37

10sMedium bowlShredded chicken · step 7

Put the dried ancho chillies in a small bowl.

10sSmall bowlDried ancho chillies · 4 piece

Add the dried guajillo chillies to the same bowl.

10sSmall bowlDried guajillo chillies · 3 piece

Ladle enough of the hot poaching liquid over the chillies to cover them completely.

10sSmall bowl, LadlePoaching liquid · step 5

Leave the chillies to soak in the hot liquid until they are completely soft and pliable.

30 minSmall bowl

Peel the white onion

20sChopping board, Chefs knifeWhite onion · 1 piece

Roughly chop the peeled onion into large pieces.

30sChopping board, Chefs knifePeeled onion · step 13

Scrape the chopped onion into the blender.

10sBlenderRoughly chopped onion · step 14

Add the plum tomatoes to the blender.

10sBlenderPlum tomatoes · 3 piece

Peel the garlic cloves.

30sChopping board, Chefs knifeGarlic · 4 clove

Add the peeled garlic cloves to the blender.

10sBlenderPeeled garlic cloves · step 17

Add the ground cumin to the blender.

5sBlenderGround cumin · 1 tsp

Add the dried oregano to the blender.

5sBlenderDried oregano · 1 tsp

Lift the softened chillies out of the soaking liquid onto the chopping board, leaving the liquid behind.

Result · Softened dried chillies · used in step 24

15sChopping board

Split each chilli open with the knife and scrape out the seeds and stem, discarding them.

1 minChopping board, Chefs knife

Add the deseeded chillies to the blender.

10sBlenderDeseeded softened chillies · step 22

Pour the soaking liquid from the chillies into the blender to help everything blend smoothly.

10sBlenderSoaking liquid · step 21

Blend everything on high speed until you have a completely smooth, deep-red sauce.

Result · Smooth enchilada sauce · used in step 28

1 minBlender

Pour the oil into a large frying pan and set it over medium-high heat.

5sLarge frying panVegetable oil · 2 tbsp

Heat the oil until it shimmers and a drop of sauce sizzles on contact.

1 minLarge frying pan

Pour the smooth enchilada sauce carefully into the hot oil — it will sputter.

10sLarge frying panSmooth enchilada sauce · step 25

Add the salt to the sauce.

5sLarge frying panSalt · 1 tsp

Add the black pepper to the sauce.

5sLarge frying panGround black pepper · 1 pinch

Stir the sauce frequently and simmer until it darkens, thickens slightly and the raw flavour cooks out.

Result · Cooked enchilada sauce · used in step 39

10 minLarge frying pan

Preheat the oven

190°C10 minOven

Pour the remaining oil into a small frying pan and set over medium heat.

5sSmall frying panVegetable oil · 1 tbsp

Heat the oil until it is hot but not smoking.

45sSmall frying pan

Lay one corn tortilla flat in the hot oil and fry for about 10 seconds per side, just until pliable — not crisp.

10sSmall frying panCorn tortillas · 12 piece

Transfer the softened tortilla to the baking dish (about 33 × 23 cm), dip it in the enchilada sauce to coat both sides, then lay it flat.

5sLarge deep baking dishShimmering oil and corn tortillas · step 35

Spoon a portion of the shredded chicken along the centre of the tortilla, then roll it tightly and push it to one end of the dish, seam side down.

15sLarge deep baking dish, SpoonShredded chicken · step 8

Fry, dip, fill and roll each of the other 11 tortillas one at a time, packing each one tightly seam side down in the dish.

5 minLarge deep baking dish

Pour any remaining enchilada sauce evenly over the top of all the rolled enchiladas.

15sLarge deep baking dishCooked enchilada sauce · step 31

Scatter the grated cheese in an even layer over the top of the sauced enchiladas.

20sLarge deep baking dishCheddar or Monterey Jack cheese · 250 g

Slide the baking dish into the oven.

10sLarge deep baking dish, Oven, Oven glove

Bake until the cheese is fully melted, bubbling and golden at the edges and the sauce is hot throughout. Check the centre of a middle enchilada reads 74 °C on a thermometer.

190°C20 minLarge deep baking dish, Oven, Thermometer

Using oven gloves, carefully lift the baking dish out of the oven onto the kitchen counter.

10sLarge deep baking dish, Oven, Oven glove

Leave the enchiladas to rest for a couple of minutes so the sauce settles.

2 minLarge deep baking dish

Drizzle the soured cream in a zigzag over the top of the enchiladas directly in the dish.

15sLarge deep baking dish, SpoonSoured cream · 120 ml

Tear the fresh coriander leaves roughly and scatter them over the top to finish.

Result · Chicken Enchiladas

15sLarge deep baking dishFresh coriander · 15 g

Printed 13 October 2026