Belen'S Enchiladas
Delicious chicken enchiladas with smoky chili sauce, perfect for a flavorful Mexican meal that combines tender chicken, spicy peppers, and comforting tortillas topped with fresh vegetables and sour cream.
Ingredients
Instructions
- Boil chicken breasts in a large pot until cooked.
- Wash poblano and guajillo chilies and remove their seeds. Boil the chilies in a small pot with a little water until soft.
- Put the softened chilies, cumin, garlic, and water into a blender and blend until smooth to make the chili sauce.
- Heat the stove to medium-high heat.
- Heat oil in a frying pan. Pour the chili sauce into a large bowl.
- Drain the boiled chicken and shred or separate it into pieces.
- Dip a tortilla into the chili sauce to coat it.
- Fry the dipped tortilla in the frying pan for 2 seconds on each side.
- Place some chicken in the fried tortilla and roll it up like a burrito.
- Repeat the dipping, frying, and filling process for all tortillas.
- Chop lettuce and tomato.
- Serve the enchiladas hot with rice, chopped lettuce, chopped tomatoes, sour cream, and hot sauce.
Tips & Substitutions
For an extra kick, consider adding a pinch of chili powder to the chicken while boiling. You can substitute cooked shredded beef or cheese for the chicken if desired. If you want a smoother sauce, strain the blended mixture before using it. Make sure the oil is hot enough before frying the tortillas to prevent them from becoming soggy.
Serving Suggestions
Serve the enchiladas hot, garnished with fresh chopped lettuce and tomatoes. Pair with a side of rice and a dollop of sour cream for added creaminess. For a complete meal, consider serving with a refreshing salad or a bowl of Tortilla Soup. These enchiladas also work well with a side of beans.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave them, but this may make the tortillas a bit chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Belen'S Enchiladas contains roughly 2144 calories, with 56g protein, 116g carbohydrates, and 173g fat. It is an excellent source of iron (222% of the Daily Value), protein (113% of the Daily Value), and calcium (92% of the Daily Value). Note that it is relatively high in sodium, at 922mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance. Assemble them and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with foil to prevent drying out. When ready to bake, simply remove the foil and bake as directed.
What can I use instead of chicken?
If you prefer a vegetarian option, you can use black beans or sautéed vegetables as a filling. Additionally, shredded cheese can be used for a cheesy version. For a different flavor, try using shredded pork or beef, which can be substituted for the chicken in this recipe.
How spicy are these enchiladas?
The spiciness of these enchiladas largely depends on the type and amount of chilies you use. Poblano chilies are mild, while guajillo chilies have a moderate heat. If you prefer a spicier dish, consider adding jalapeños or using spicier varieties of guajillo or other chilies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).