Directions
- 1Make spice blend: Mix salt, black pepper, chipotle powder, ground cumin, and oregano.
- 2Rub 1 tablespoon of spice blend onto chicken breast.
- 3Heat Comal over medium-high heat, coat with oil, and place chicken breast.
- 4Cook chicken for 4 minutes per side.
- 5Remove chicken from Comal, cover, and let rest for 5 minutes.
- 6Shred the chicken.
- 7Heat skillet over medium-high heat, add oil, then add diced potato and carrot.
- 8Season vegetables with 1 teaspoon of spice rub and cook for 5 minutes.
- 9Add half an onion, 1 jalapeno, 1 Roma tomato, and 2 minced garlic cloves to the skillet.
- 10Cook for 3 minutes.
- 11Mix in the shredded chicken and cook for a couple more minutes until filling is done.
- 12In a small pot, add 2 chili anchos, 2 chile morita, and 2 chile de arbol. Cover with water and bring to a boil.
- 13Transfer boiled chilies to a blender cup. Add 3 garlic cloves, the rest of the spice mix, 1 teaspoon apple cider vinegar, and 4 tablespoons tomato paste.
- 14Blend with 2 cups of water or chicken broth until smooth.
- 15In a pan over medium heat, melt 4 tablespoons of butter.
- 16Whisk in 4 tablespoons of all-purpose flour.
- 17Add the blended sauce, 4 tablespoons of New Mexico chili powder, and 3 cups of chicken broth.
- 18Simmer the sauce, taste for salt and adjust seasoning if necessary.
- 19Heat oil in a small pan over medium heat.
- 20Lightly fry corn tortillas in hot oil for 5-10 seconds until they begin to blister.
- 21Dip each fried tortilla into the enchilada sauce.
- 22Add cheese and shredded chicken to the tortilla, then fold it and place it on an oven pan.
- 23Repeat the process for all tortillas.
- 24Top the enchiladas with more enchilada sauce and cheese.
- 25Bake at 325 degrees for 8-10 minutes, or until the cheese completely melts.
- 26Serve the enchiladas.
Ingredients
- 2.5 teaspoons salt for spice blend
- 2 teaspoons black pepper for spice blend
- 2 teaspoons chipotle powder for spice blend
- 2 teaspoons ground cumin for spice blend
- 1 teaspoon oregano for spice blend
- 1 tablespoon chicken breast
- oil for coating comal
- oil for skillet
- 1 potato, diced
- 1 carrot, diced
- 1 teaspoon spice rub for vegetables
- 0.5 onion, sliced
- 1 jalapeno
- 1 Roma tomato
- 2 garlic cloves, minced
- 2 chili anchos
- 2 chile morita
- 2 chile de arbol
- water for boiling chilies
- 3 garlic cloves for sauce
- spice mix for sauce
- 1 teaspoon apple cider vinegar
- 4 tablespoons tomato paste
- 2 cups water or chicken broth for blending sauce
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 4 tablespoons New Mexico chili powder
- 3 cups chicken broth for sauce
- salt for sauce adjustment
- oil for frying tortillas
- 24 corn tortillas
- cheese for topping
Equipment
ComalSkilletSmall potBlenderOven pan
Tips
- Rest chicken for 5 minutes before shredding.
- Fry tortillas for 5-10 seconds or until they begin to blister.
- Bake enchiladas at 325 degrees for 8-10 minutes or until cheese melts.
- Taste sauce for salt and adjust as needed.
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