Authentic Chicken Enchilada Recipe

This delicious and authentic chicken enchilada recipe is a staple in Aguascalientes, Mexico. Red enchiladas are filled with simple shredded chicken and topped with sautéed potatoes and carrots. Something you should really try if you want to know how a real and authentic enchilada taste!.

This chicken enchiladas style is very popular in the States of central Mexico and they can be find in many small restaurantes called cenadurías or small stands as part of the popular Mexican street food.

Enchiladas, as their name implies, use chiles as their main ingredient. There are many ways of making enchiladas in Mexico, the ones I am sharing with you today are prepared with the traditional recipe from Aguascalientes which happens to be very similar as enchiladas are prepared in other States in center Mexico, for example in Guanajuato where they’re called Enchiladas Mineras.

The ingredients

• Corn tortillas. The traditional chicken enchilada recipe from Aguascalientes is made with corn tortillas. You can use store-bought or make your own homemade tortillas.
• Chicken meat. I like to use thighs and drums since those are more juicy and flavorful. But also chicken breast are fine. Cook your chicken with any fresh herbs or spices you prefer and even vegetables if you want to save the stock for later uses.
• Mexican chiles. Guajillo and ancho are the first options for this type of enchilada recipe. You can use only one type if you prefer or you can replace ancho chiles with smoked paprika (1 or 2 tablespoons would be enough). In USA you can find other types of chiles that can easily replace guajillo, such as dry Anaheim peppers or California dried peppers.
• Spices. Garlic, oregano, peppercorns, and a pinch of cumin. Don’t overwhelm the taste and aroma of your enchilada sauce by adding lots of a certain spice, remember that balance is the key.
• Potatoes and carrots. They add the distinctive touch of the traditional chicken enchiladas from Aguascalientes. They are sautéed in a pan with a bit of the enchilada sauce, delicious!
• Toppings. Onions, lettuce, queso fresco and crema. Sub queso fresco with cotija cheese or other fresh cheese you can find where you live, and Mexican crema with regular whole cream.

Chicken Enchilada Recipe (step by step)

Prepare the chicken filling

Place the chicken in a medium-size stock pot. Add garlic, onion, bay leaves, oregano, thyme and salt. Cover with plenty of water and cook until the chicken is very tender (about 1 hour). Strain the broth and set aside.

Allow the chicken to cool down enough to handle it with your hands, then shred the meat and seat aside.

Prepare the enchilada sauce

Clean the chiles cutting them longwise and discarding seeds and the stem. Place them in a bowl and add hot water until covered. Allow to soak for 10 minutes or until chiles are very soft.

Place the chiles into a blender, add garlic, peppercorns, oregano, and a pinch of cumin. Pour in a cup of the chicken cooking water you reserved before and blend until you’ll end with a smooth sauce. Now, you can use it as it is or pass it through a strainer pressing with the back of a spoon.

Make the veggies topping

Peel the potatoes and carrots, then cut them into small cubes. Boil the vegetables with salt until al dente and then drain them well.

In a sauté pan heat two tablespoons of oil and sauté the potatoes and carrots until fully cooked, add one tablespoon of the chili sauce, mix well and turn off the heat. Keep them in a warm place until need it.

Make the chicken enchiladas

Heat a good glug of oil in a frying pan over medium heat. Soak one tortilla in the sauce making sure is well coated on both sides.

Now, fry the tortilla from both sides for a few seconds, pay attention to not fry long or they will become crispy. Also, be careful when placing the tortilla into the oil as the splatters could burn your hands (use gloves or just add it very careful).

Place the tortilla on a plate and add some shredded chicken in the middle.

Now, fold the tortilla or roll it, whatever you prefer.

Repeat with the remaining tortillas and chicken and place 4 enchiladas on every plate or all of them in a serving plate.

Top enchiladas with sautéed potatoes and carrots, add diced onion, cheese, and drizzle with cream. Serve immediately.

Recipe Notes

• If you can’t find Guajillo and/or Pasilla chiles, you can replace them with ¼ cup of paprika and 1 medium red bell pepper.
• You can also make the sauce the day before or even 3 days prior to making this chicken enchilada recipe.
• If you’d like a vegetarian version, which is also very popular in Aguascalientes, omit the chicken and fill your enchiladas with onions and fresh cheese.
• You can also strain the sauce if you’d prefer it to be smoother.
• Use your roasted chicken leftovers or even better: Thanksgiving turkey! to make those scrumptious enchiladas!

More Mexican Street Food

That’s it. Hope you enjoyed our chicken enchilada recipe, believe me, once you try this version, you won’t go back to others!

LET ME KNOW IF YOU ENJOYED THIS CHICKEN ENCHILADA RECIPE by rating it and leaving a comment below, I’d love to hear from you! Also, remember that you can share my Italian pickled peppers recipe using the buttons below. Don’t forget to follow this blog too on PINTEREST, INSTAGRAM, FACEBOOK and YOUTUBE!