Directions
- 1Start heating up a pot on medium high heat and add eight cups of water.
- 2Get four chile guajillo and one chile ancho, cut the stem off, take the seeds out, and wash them.
- 3Cut up half an onion and add it to the boiling water.
- 4Add nine Roma tomatoes, the four chile guajillo, and the one chile ancho to the pot.
- 5Peel six cloves of garlic and throw them in the pot.
- 6Add two bay leaves and a little bit of chicken bouillon for flavor, then give it a quick mix until the bouillon dissolves.
- 7Let this cook for 10 minutes.
- 8While that's cooking, shred two 8 oz blocks of Monterey Jack cheese and one 8 oz block of sharp cheddar cheese.
- 9Debone and shred one rotisserie chicken, washing your hands afterwards.
- 10After about 10 minutes, pull out all your veggies and throw them in your blender, pulling out the bay leaves.
- 11Add two cups of the broth used to cook the veggies into the blender; more can be added later if needed.
- 12Add one teaspoon of salt, about a teaspoon of black pepper, about a teaspoon of ground cumin, and about a teaspoon of oregano to the blender.
- 13Give that another quick mix and taste for salt.
- 14Set the sauce to the side.
- 15Get some tortillas, wrap them up in a paper towel, and throw them in the microwave for a minute.
- 16Add a little bit of salsa to your chicken and mix it up.
- 17Add a little bit of salsa to the bottom of your casserole dish.
- 18Grab a corn tortilla, throw it in your salsa to coat both sides.
- 19Get a little bit of cheese and some of your chicken, then start rolling up the tortilla seam side down.
- 20Continue rolling enchiladas, using a separate dish if needed to get salsa on the tortillas.
- 21Once all enchiladas are rolled, add a little bit of sauce to the top.
- 22Sprinkle the rest of your cheese on top of the enchiladas.
- 23Add the casserole dish to a preheated oven at 350 degrees Fahrenheit.
- 24Let that cook uncovered for about 20 minutes or until the cheese is melted.
- 25Serve with a little bit of onion and cilantro.
Ingredients
- 8 cups water
- 4 chile guajillo
- 1 chile ancho
- 0.5 onion
- 9 Roma tomatoes
- 6 garlic cloves
- 2 bay leaves
- a little bit chicken bouillon
- 2 8 oz blocks Monterey Jack cheese
- 1 8 oz block sharp cheddar cheese
- 1 rotisserie chicken, deboned and shredded
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp oregano
- tortillas
- salsa
- onion, for garnish
- cilantro, for garnish
Equipment
potblendercasserole dishmicrowaveoven
Tips
- When preparing the chilies, cut the stem off and take the seeds out to avoid a bitter taste.
- You can add as little or as much chicken as you want to the enchiladas.
- Use a separate dish to help get the salsa on your tortilla if you run out of space in the main dish.
- Don't make dry enchiladas, add enough sauce on top.
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