Gluten Free Chicken Enchiladas with Red Sauce

Total time1 hr 15 min

Prep time30 min

Cook time45 min

Gluten Free Chicken Enchiladas with Red Sauce

A deep, smoky red sauce built from toasted guajillo and ancho chiles carries this dish, simmered with fire-roasted tomatoes, garlic, and onion until it turns rich and complex, then blended silky-smooth and cooked down until it smells downright toasty. Bone-in chicken thighs get seared skin-side down for maximum flavor, then braised right in that sauce and shredded into tender, saucy bites. Corn tortillas are warmed until pliable, dipped in the sauce, and rolled around the shredded chicken and melty Monterey Jack before getting blanketed in more sauce and baked until bubbling at the edges. The corn tortilla base makes this a naturally solid pick for a gluten free dinner rotation, no fuss involved. Finished with fresh cilantro and a dollop of sour cream, it's the kind of saucy, cheesy, chile-forward enchilada dish that disappears fast off the table.

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Ingredients

4 servings

For the red sauce

3 dried guajillo chiles, stemmed and seeded
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Tampico Spices Chile Pods Guajillo - 3 Oz
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2 dried ancho chiles, stemmed and seeded
2 cups low-sodium chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes
3 cloves garlic, smashed
½ medium white onion, roughly chopped
1 tsp ground cumin
1 tsp dried oregano
1 tbsp vegetable oil
1 tsp apple cider vinegar
salt and pepper, to taste

For the chicken

1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp vegetable oil
½ tsp ground cumin
½ tsp salt

For the enchiladas

8 corn tortillas (6-inch)
2 cups shredded monterey jack cheese, divided

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)

Instructions

1
Toast the guajillo and ancho chiles in a dry large saucepan over medium heat, pressing them flat with a spatula, for about 30 seconds per side until fragrant and slightly darkened — watch closely, as they can scorch quickly. Add the chicken broth, fire-roasted tomatoes, garlic, and onion. Bring to a boil, then reduce heat and simmer for 15 minutes, until the chiles are fully softened.
2
Transfer the chile mixture to a blender. Add the cumin, dried oregano, and apple cider vinegar. Blend on high until completely smooth, about 1 minute. Season with salt and pepper. The sauce should be pourable and coat a spoon lightly — if it seems very thick, thin with a splash of water.

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