Seed Oil Free Chicken Enchiladas with Red Sauce
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Learn more →Ingredients
4 servings
For the red sauce
- 3 dried guajillo chiles, stemmed and seeded
- 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
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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 oilChef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
- 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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