Smoky Ancho Chicken Enchiladas

Indulge in the rich flavors of Smoky Ancho Chicken Enchiladas, a delightful twist on a classic Mexican dish. These enchiladas feature tender rotisserie chicken enveloped in warm corn tortillas and smothered in a smoky ancho chili sauce that adds a unique depth and warmth. Perfect for busy weeknights, this quick and satisfying recipe balances convenience with authentic taste. Gather your ingredients and experience the comforting and versatile world of enchiladas today!

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Ingredients

For the Chicken Filling:

2 cups cooked, shredded chicken (rotisserie chicken works beautifully)

1 cup red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 tablespoons ancho chili powder

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup Monterey Jack cheese, grated

Salt and pepper, to taste

Juice of 1 lime

2 tablespoons olive oil

For the Ancho Sauce:

4 dried ancho chiles, stems and seeds removed

2 cups vegetable broth

1 garlic clove

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt to taste

For Assembly:

8-10 corn tortillas

1 cup Monterey Jack cheese, grated (for topping)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions

Prepare the Ancho Sauce:

- In a dry skillet over medium heat, toast the dried ancho chiles for about 2-3 minutes, flipping occasionally until they become fragrant, being careful not to let them burn.

- Transfer the toasted chiles to a blender. Add the vegetable broth, garlic, cumin, oregano, and salt. Blend on high until the mixture is smooth and well combined. If you prefer a thinner sauce, gradually add more broth until desired consistency is reached. Set aside.

Make the Chicken Filling:

- In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic. Sauté for about 5 minutes or until the onion becomes translucent and aromatic.

- Stir in the shredded chicken, ground cumin, smoked paprika, ancho chili powder, black beans, corn, lime juice, and season with salt and pepper. Cook for an additional 3-5 minutes, stirring occasionally, until everything is heated through. Remove from heat and gently fold in the grated Monterey Jack cheese until melted.

Assemble the Enchiladas:

- Preheat your oven to 375°F (190°C).

- If necessary, warm the corn tortillas in a skillet or microwave until they are pliable, about 15-20 seconds each.

- Take one tortilla and spoon a generous amount of the chicken filling into the center. Roll it up tightly, placing it seam-side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas.

- Once all tortillas are filled and arranged in the dish, pour the ancho sauce evenly over the top. Sprinkle the remaining Monterey Jack cheese over the enchiladas for a cheesy topping.

Bake:

- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and lightly golden.

Serve:

- Once out of the oven, let the enchiladas cool for a few minutes. Garnish with freshly chopped cilantro. Serve hot with a dollop of sour cream on the side, if desired.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings

- Presentation Tips: Serve the enchiladas directly from the baking dish or plate them individually. Add an extra sprinkle of cilantro and a lime wedge on the side for a pop of color and freshness!