1Make spice blend: Mix salt, black pepper, chipotle powder, ground cumin, and oregano.
2Make spice blend: Mix salt, black pepper, chipotle powder, ground cumin, and oregano.
3Make spice blend: Mix salt, black pepper, chipotle powder, ground cumin, and oregano.
4Rub 1 tablespoon of spice blend onto chicken breast.
5Rub 1 tablespoon of spice blend onto chicken breast.
6Rub 1 tablespoon of spice blend onto chicken breast.
7Heat Comal over medium-high heat, coat with oil, and place chicken breast.
8Heat Comal over medium-high heat, coat with oil, and place chicken breast.
9Heat Comal over medium-high heat, coat with oil, and place chicken breast.
10Cook chicken for 4 minutes per side.
11Cook chicken for 4 minutes per side.
12Cook chicken for 4 minutes per side.
13Remove chicken from Comal, cover, and let rest for 5 minutes.
14Remove chicken from Comal, cover, and let rest for 5 minutes.
15Remove chicken from Comal, cover, and let rest for 5 minutes.
16Shred the chicken.
17Shred the chicken.
18Shred the chicken.
19Heat skillet over medium-high heat, add oil, then add diced potato and carrot.
20Heat skillet over medium-high heat, add oil, then add diced potato and carrot.
21Heat skillet over medium-high heat, add oil, then add diced potato and carrot.
22Season vegetables with 1 teaspoon of spice rub and cook for 5 minutes.
23Season vegetables with 1 teaspoon of spice rub and cook for 5 minutes.
24Season vegetables with 1 teaspoon of spice rub and cook for 5 minutes.
25Add half an onion, 1 jalapeno, 1 Roma tomato, and 2 minced garlic cloves to the skillet.
26Add half an onion, 1 jalapeno, 1 Roma tomato, and 2 minced garlic cloves to the skillet.
27Add half an onion, 1 jalapeno, 1 Roma tomato, and 2 minced garlic cloves to the skillet.
28Cook for 3 minutes.
29Cook for 3 minutes.
30Cook for 3 minutes.
31Mix in the shredded chicken and cook for a couple more minutes until filling is done.
32Mix in the shredded chicken and cook for a couple more minutes until filling is done.
33Mix in the shredded chicken and cook for a couple more minutes until filling is done.
34In a small pot, add 2 chili anchos, 2 chile morita, and 2 chile de arbol. Cover with water and bring to a boil.
35In a small pot, add 2 chili anchos, 2 chile morita, and 2 chile de arbol. Cover with water and bring to a boil.
36In a small pot, add 2 chili anchos, 2 chile morita, and 2 chile de arbol. Cover with water and bring to a boil.
37Transfer 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.
38Transfer 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.
39Transfer 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.
40Blend with 2 cups of water or chicken broth until smooth.
41Blend with 2 cups of water or chicken broth until smooth.
42Blend with 2 cups of water or chicken broth until smooth.
43In a pan over medium heat, melt 4 tablespoons of butter.
44In a pan over medium heat, melt 4 tablespoons of butter.
45In a pan over medium heat, melt 4 tablespoons of butter.
46Whisk in 4 tablespoons of all-purpose flour.
47Whisk in 4 tablespoons of all-purpose flour.
48Whisk in 4 tablespoons of all-purpose flour.
49Add the blended sauce, 4 tablespoons of New Mexico chili powder, and 3 cups of chicken broth.
50Add the blended sauce, 4 tablespoons of New Mexico chili powder, and 3 cups of chicken broth.
51Add the blended sauce, 4 tablespoons of New Mexico chili powder, and 3 cups of chicken broth.
52Simmer the sauce, taste for salt and adjust seasoning if necessary.
53Simmer the sauce, taste for salt and adjust seasoning if necessary.
54Simmer the sauce, taste for salt and adjust seasoning if necessary.
55Heat oil in a small pan over medium heat.
56Heat oil in a small pan over medium heat.
57Heat oil in a small pan over medium heat.
58Lightly fry corn tortillas in hot oil for 5-10 seconds until they begin to blister.
59Lightly fry corn tortillas in hot oil for 5-10 seconds until they begin to blister.
60Lightly fry corn tortillas in hot oil for 5-10 seconds until they begin to blister.
61Dip each fried tortilla into the enchilada sauce.
62Dip each fried tortilla into the enchilada sauce.
63Dip each fried tortilla into the enchilada sauce.
64Add cheese and shredded chicken to the tortilla, then fold it and place it on an oven pan.
65Add cheese and shredded chicken to the tortilla, then fold it and place it on an oven pan.
66Add cheese and shredded chicken to the tortilla, then fold it and place it on an oven pan.
67Repeat the process for all tortillas.
68Repeat the process for all tortillas.
69Repeat the process for all tortillas.
70Top the enchiladas with more enchilada sauce and cheese.
71Top the enchiladas with more enchilada sauce and cheese.
72Top the enchiladas with more enchilada sauce and cheese.
73Bake at 325 degrees for 8-10 minutes, or until the cheese completely melts.
74Bake at 325 degrees for 8-10 minutes, or until the cheese completely melts.
75Bake at 325 degrees for 8-10 minutes, or until the cheese completely melts.
76Serve the enchiladas.
77Serve the enchiladas.
78Serve the enchiladas.
Ingredients
2.5 teaspoons salt for spice blend
2.5 teaspoons salt for spice blend
2.5 teaspoons salt for spice blend
2 teaspoons black pepper for spice blend
2 teaspoons black pepper for spice blend
2 teaspoons black pepper for spice blend
2 teaspoons chipotle powder for spice blend
2 teaspoons chipotle powder for spice blend
2 teaspoons chipotle powder for spice blend
2 teaspoons ground cumin for spice blend
2 teaspoons ground cumin for spice blend
2 teaspoons ground cumin for spice blend
1 teaspoon oregano for spice blend
1 teaspoon oregano for spice blend
1 teaspoon oregano for spice blend
1 tablespoon chicken breast
1 tablespoon chicken breast
1 tablespoon chicken breast
oil for coating comal
oil for coating comal
oil for coating comal
oil for skillet
oil for skillet
oil for skillet
1 potato, diced
1 potato, diced
1 potato, diced
1 carrot, diced
1 carrot, diced
1 carrot, diced
1 teaspoon spice rub for vegetables
1 teaspoon spice rub for vegetables
1 teaspoon spice rub for vegetables
0.5 onion, sliced
0.5 onion, sliced
0.5 onion, sliced
1 jalapeno
1 jalapeno
1 jalapeno
1 Roma tomato
1 Roma tomato
1 Roma tomato
2 garlic cloves, minced
2 garlic cloves, minced
2 garlic cloves, minced
2 chili anchos
2 chili anchos
2 chili anchos
2 chile morita
2 chile morita
2 chile morita
2 chile de arbol
2 chile de arbol
2 chile de arbol
water for boiling chilies
water for boiling chilies
water for boiling chilies
3 garlic cloves for sauce
3 garlic cloves for sauce
3 garlic cloves for sauce
spice mix for sauce
spice mix for sauce
spice mix for sauce
1 teaspoon apple cider vinegar
1 teaspoon apple cider vinegar
1 teaspoon apple cider vinegar
4 tablespoons tomato paste
4 tablespoons tomato paste
4 tablespoons tomato paste
2 cups water or chicken broth for blending sauce
2 cups water or chicken broth for blending sauce
2 cups water or chicken broth for blending sauce
4 tablespoons butter
4 tablespoons butter
4 tablespoons butter
4 tablespoons all purpose flour
4 tablespoons all purpose flour
4 tablespoons all purpose flour
4 tablespoons New Mexico chili powder
4 tablespoons New Mexico chili powder
4 tablespoons New Mexico chili powder
3 cups chicken broth for sauce
3 cups chicken broth for sauce
3 cups chicken broth for sauce
salt for sauce adjustment
salt for sauce adjustment
salt for sauce adjustment
oil for frying tortillas
oil for frying tortillas
oil for frying tortillas
24 corn tortillas
24 corn tortillas
24 corn tortillas
cheese for topping
cheese for topping
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.