Authentic Chicken Enchiladas | Flirt Recipes

Ingredients

• For the enchilada sauce:
• 4 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 1 chipotle chile in adobo sauce (optional, for heat)
• 4 cups chicken broth, divided
• 2 tablespoons vegetable oil
• 1 medium white onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano (preferably Mexican)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 tablespoon tomato paste
• 1 teaspoon salt
• For the filling:
• 3 cups shredded cooked chicken (from 1 rotisserie chicken or 2 pounds cooked chicken breasts)
• 1 tablespoon vegetable oil
• 1 small onion, finely diced
• 1 poblano pepper, seeds removed and diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth or water
• 1/4 cup chopped fresh cilantro
• For assembly:
• 12 corn tortillas (6-inch)
• 1/4 cup vegetable oil for softening tortillas
• 3 cups shredded cheese (mix of Monterey Jack and Queso Fresco)
• For garnish:
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced
• 1/2 cup Mexican crema or sour cream
• 1/4 cup thinly sliced radishes
• Lime wedges