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When it comes to creating the perfect Smoky Ancho Chicken Enchiladas, the way you combine your ingredients can significantly impact the overall flavor and texture. Begin by ensuring that your chicken is well-seasoned with smoked ancho chili powder, cumin, and garlic. This not only enhances the chicken's flavor but it also infuses the enchiladas with a rich, smoky taste that is truly irresistible.

Smoky Ancho Chicken Enchiladas

Experience the deliciousness of Smoky Ancho Chicken Enchiladas, a delightful twist on a traditional Mexican dish. These rolled tortillas are filled with shredded chicken and complemented by a rich sauce made from roasted tomatoes and ancho chili, adding smoky depth to every bite. Perfect for any occasion, this recipe is both easy to prepare and adaptable to suit various tastes. Serve them with a dollop of sour cream and fresh lime wedges for a refreshing finish. Enjoy this flavorful experience that brings comfort and a taste of Mexico right to your table!
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Ingredients
  

2 cups shredded cooked chicken

1 cup roasted tomatoes (canned or fresh)

2 cups chicken broth

1 tablespoon ancho chili powder

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

8 corn tortillas

1 cup shredded cheese (cheddar or Mexican blend)

1/2 cup diced onion

1/4 cup fresh cilantro, chopped

1 tablespoon olive oil

Sour cream (for serving)

Lime wedges (for serving)

Instructions
 

Prepare the Sauce: In a medium saucepan over medium heat, combine the roasted tomatoes, chicken broth, ancho chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Simmer for 10 minutes until the flavors meld. Use an immersion blender or a regular blender to puree the sauce until smooth. Set aside.

    Prepare the Filling: In a mixing bowl, combine the shredded chicken, half of the cheese, diced onion, and half of the chopped cilantro. Add salt and pepper to taste, mixing well to combine.

      Heat the Tortillas: In a large skillet, heat the olive oil over medium heat. Lightly fry the corn tortillas for about 10 seconds on each side until they are pliable but not crisp. Drain on paper towels.

        Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Working one at a time, spoon a generous amount of the chicken filling onto each tortilla. Roll up tightly and place seam-side down in a greased baking dish.

          Add Sauce and Cheese: Once all tortillas are filled and placed in the dish, pour the smoky enchilada sauce over the top, ensuring all tortillas are covered. Sprinkle the remaining cheese evenly over the sauce.

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

              Serve: Remove from the oven and let cool for a few minutes. Garnish with the remaining cilantro and serve with sour cream and lime wedges on the side.

                Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4 servings