Ancho Chicken Enchiladas Recipe

Dive into the rich, vibrant flavors of Mexican cuisine with this Ancho Chicken Enchiladas recipe. A perfect blend of tender chicken, tangy green chiles, hearty pinto beans, and a smoky homemade ancho enchilada sauce, all wrapped up in a soft flour tortilla and topped with a generous sprinkle of cheese. It's a delightful feast that brings a hint of spice and a whole lot of comfort to your table.

Photos of Ancho Chicken Enchiladas Recipe

The key ingredient that sets this recipe apart is ancho chili powder, used in the homemade enchilada sauce. Ancho chili powder is made from dried, ground poblano peppers and it brings a mild to medium heat and a complex depth of flavor to the sauce. It's not as common as regular chili powder, but can typically be found in the spice aisle or international foods section of most grocery stores. If you can't find it, you could substitute a mix of regular chili powder and a touch of smoked paprika.

Ancho Chicken Enchilada Ingredients

Avocado oil: A light, neutral oil perfect for sautéing.

White onion: Adds a sweet and tangy flavor.

Chicken breasts: The main protein in this dish.

Green chiles: Brings a nice spicy kick.

Pinto beans: Adds heartiness and texture.

Flour tortillas: The wrap for the enchilada.

Mexican-blend shredded cheese: Melts to creamy perfection.

Ancho chili powder: Gives the sauce its smoky flavor.

Garlic powder: Adds depth to the sauce.

Salt and pepper: For general seasoning.

Ground cumin: Brings earthy warmth to the sauce.

Dried oregano: Adds a hint of herby freshness.

Chicken stock: The base of the sauce.

One reader, Darill Thatcher says:

This ancho chicken enchiladas recipe is a game-changer! The flavors are rich and the ancho enchilada sauce is a standout. The combination of tender chicken, pinto beans, and gooey cheese is simply irresistible. Plus, it's easy to make and perfect for a cozy dinner. Highly recommend!

Darill Thatcher

Techniques Required for Making Ancho Chicken Enchiladas

How to make ancho enchilada sauce: This technique involves heating oil in a small saucepan over medium-high heat, adding flour, and whisking together over the heat for one minute. Then, stirring in the remaining seasonings and gradually adding in the stock, whisking constantly to remove lumps. The mixture should be reduced to simmer for 10 to 15 minutes until slightly thickened. This sauce can be used immediately or refrigerated in an air-tight container for up to 3 days.

How to assemble the enchiladas: To assemble the enchiladas, set up an assembly line including tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, spread two tablespoons of sauce over the surface, add beans in a line down the middle, then add a spoonful of the chicken mixture, and sprinkle with cheese. Roll up the tortilla and place it in a greased 9x13-inch baking dish. Repeat with the remaining ingredients, then spread the remaining enchilada sauce on top of the tortillas and sprinkle on the remaining shredded cheese.

How to sauté the chicken and green chiles: This technique involves heating oil in a large sauté pan over medium-high heat, adding onion and sautéing for 3 minutes, then adding diced chicken and green chiles, and seasoning with salt and pepper. The chicken and chiles should be sautéed for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through. Afterward, the mixture should be removed from the heat and set aside.

How To Make Ancho Chicken Enchiladas

Satisfy your cravings for Mexican food with this chicken enchiladas recipe that is filled with chicken and beans topped with a cheesy sauce.

Preparation: 25 minutes

Cooking: 20 minutes

Total: 45 minutes

Serves:

Ingredients

For Enchilada:

2tbspavocado oilor vegetable oil, or any other neutral oil
1white onionsmall, peeled and diced
½lbschicken breastsboneless skinless, diced
salt and pepper
4ozgreen chilesdiced
15ozpinto beansrinsed and drained
8large flour tortillas
3cupsMexican-blend shredded cheese
1batchAncho Enchilada Sauce
cilantrochopped fresh, for topping

Ancho Enchilada Sauce Recipe:

2tbspavocado oilor vegetable oil, or any other neutral oil
2tbspall-purposeor gluten-free flour
4tbspancho chili powder
½tspgarlic powder
½tspsalt
½tspground cumin
¼tspdried oregano
2cupschickenor vegetable stock

Instructions

To Make The Enchiladas:

Preheat oven to 350 degrees F. Prepare your enchilada sauce.
In a large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper.
Saute for 6 to 8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
To assemble the enchiladas, set up an assembly line including tortillas, enchilada sauce, beans, chicken mixture, and cheese. Layout a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.
Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese.
Roll up tortilla and place in a greased 9×13-inch baking dish. Repeat with the remaining ingredients.
Spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

To Make The Ancho Enchilada Sauce:

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings.
Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10 to 15 minutes until slightly thickened.
Use immediately or refrigerate in an air-tight container for up to 3 days.

Nutrition

Calories: 1512.56kcal
Fat: 75.28g
Saturated Fat: 23.68g
Trans Fat: 1.02g
Monounsaturated Fat: 30.95g
Polyunsaturated Fat: 13.65g
Carbohydrates: 75.34g
Fiber: 13.69g
Sugar: 4.78g
Protein: 130.15g
Cholesterol: 359.77mg
Sodium: 1636.22mg
Calcium: 572.58mg
Potassium: 2270.07mg
Iron: 11.86mg
Vitamin A: 350.43µg
Vitamin C: 41.62mg

Crucial Technique for Perfect Ancho Chicken Enchiladas

When assembling your enchiladas, it's crucial to not overfill the tortillas. Too much filling can cause the tortillas to tear or the ingredients to spill out during baking. A good rule of thumb is to use about a quarter cup of filling for each tortilla. Also, when rolling the enchiladas, be sure to roll them tightly to keep the filling inside. Lastly, placing the enchiladas seam-side down in the baking dish helps them hold their shape during baking.

Time-Saving Tips for Making Ancho Chicken Enchiladas

Prep ahead: You can prepare the ancho enchilada sauce and the chicken filling in advance and store them in the refrigerator. This will save you time when you're ready to assemble and bake the enchiladas.

Use rotisserie chicken: To save time, consider using pre-cooked rotisserie chicken instead of cooking the chicken breasts from scratch. Simply shred the rotisserie chicken and mix it with the green chiles for a quick and flavorful filling.

Double batch: Consider making a double batch of the ancho enchilada sauce and freezing the extra for future use. This way, you'll have the sauce ready to go for your next enchilada night.

Assembly line: Set up an assembly line with all the ingredients laid out before you start assembling the enchiladas. This will streamline the process and make it more efficient.

Use canned beans: Opt for canned pinto beans instead of cooking them from dried beans. This will save you time and effort in the preparation process.

Pre-shredded cheese: Save time by using pre-shredded Mexican-blend cheese. It's convenient and eliminates the need for grating cheese before assembling the enchiladas.

Bake and freeze: Consider making a double batch of enchiladas and freezing the extras for a quick and easy meal on a busy day. Simply reheat them in the oven for a time-saving dinner option.

One-pan cooking: To save time on cleanup, consider using one pan to cook the chicken filling and make the enchilada sauce. This reduces the number of dishes to wash afterward.

Kitchen tools: Utilize kitchen tools such as a food processor for chopping onions and a grater for cheese to speed up the prep process.

Batch cooking: Make a larger batch of the ancho enchilada sauce and store it in the fridge for up to 3 days. This way, you can use the sauce for other dishes throughout the week, saving time on future meal preparations.

Substitute Ingredients For Ancho Chicken Enchiladas Recipe

avocado oil - Substitute with olive oil: Olive oil is a suitable substitute for avocado oil and will provide a similar flavor profile to the dish.
white onion - Substitute with yellow onion: Yellow onions can be used as a substitute for white onions as they have a slightly stronger flavor but will work well in the recipe.
chicken breasts - Substitute with turkey breast: Turkey breast can be used as a lean and flavorful alternative to chicken breast in the enchiladas.
green chiles - Substitute with jalapeños: Jalapeños can be used as a substitute for green chiles to add a similar level of heat and flavor to the dish.
pinto beans - Substitute with black beans: Black beans can be used as a substitute for pinto beans, providing a similar texture and flavor to the enchiladas.
flour tortillas - Substitute with corn tortillas: Corn tortillas can be used as a gluten-free alternative to flour tortillas in the enchiladas.
mexican-blend shredded cheese - Substitute with cheddar cheese: Cheddar cheese can be used as a substitute for Mexican-blend shredded cheese, providing a rich and sharp flavor to the dish.
ancho chili powder - Substitute with chipotle powder: Chipotle powder can be used as a substitute for ancho chili powder, adding a smoky and spicy flavor to the enchilada sauce.

Presentation Ideas for Ancho Chicken Enchiladas

Elevate the enchiladas with a drizzle of crema: Drizzle a small amount of crema over the enchiladas in an elegant and artistic manner, adding a touch of richness and creaminess to the dish.
Garnish with fresh cilantro leaves: Carefully place fresh cilantro leaves on top of the enchiladas, adding a pop of vibrant green color and a burst of fresh, herbaceous flavor.
Plate with a side of lime wedges: Arrange a few lime wedges on the plate to provide a bright and zesty element that guests can squeeze over the enchiladas for a burst of citrus flavor.
Incorporate a colorful salsa: Add a small dollop of colorful salsa on the side of the plate to introduce a contrast of flavors and a visually appealing element to the dish.
Sprinkle with a pinch of smoked paprika: Lightly dust the enchiladas with a pinch of smoked paprika to impart a subtle smokiness and enhance the overall presentation with a touch of earthy red color.
Arrange the enchiladas in a circular pattern: Place the enchiladas in a circular formation on the plate, creating an aesthetically pleasing arrangement that showcases the layers and ingredients of the dish.
Add a touch of micro greens: Sprinkle a small amount of delicate microgreens over the enchiladas to introduce a hint of freshness and a visually appealing texture to the presentation.
Serve on a colorful plate: Present the enchiladas on a vibrant and colorful plate to create a visually striking contrast and enhance the overall visual appeal of the dish.

Essential Kitchen Tools for Making Enchiladas

Large saute pan: A large saute pan is essential for cooking the chicken and onions for the enchiladas. It provides a wide surface area for even cooking and allows for easy stirring.
9x13-inch baking dish: This baking dish is the perfect size for assembling and baking the enchiladas. It provides enough space for the rolled tortillas and ensures they cook evenly.
Small saucepan: A small saucepan is used to prepare the ancho enchilada sauce. It allows for easy whisking and simmering of the sauce to achieve the desired consistency.
Whisk: A whisk is necessary for combining the ingredients of the ancho enchilada sauce and ensuring a smooth, lump-free texture.
Food processor: A food processor can be used to quickly shred the cheese for the enchiladas, saving time and effort compared to hand-shredding.
Mixing bowl: A mixing bowl is useful for combining the chicken, green chiles, and seasonings when preparing the filling for the enchiladas. It provides a convenient vessel for mixing and seasoning the ingredients.

Storing and Freezing Ancho Chicken Enchiladas

Once the enchiladas have cooled to room temperature, wrap the baking dish tightly with plastic wrap or aluminum foil. This will help prevent any air from getting in and drying out the enchiladas. You can store the enchiladas in the refrigerator for up to 3-4 days.
If you want to freeze the enchiladas, it's best to do so before baking them. Assemble the enchiladas as directed in the recipe, but instead of baking, wrap the dish tightly with plastic wrap and then aluminum foil. Label the dish with the date and contents, then place it in the freezer. The enchiladas can be frozen for up to 2-3 months.
When you're ready to enjoy the frozen enchiladas, remove them from the freezer and let them thaw in the refrigerator overnight. Once thawed, remove the plastic wrap and foil, then bake the enchiladas as directed in the recipe. You may need to add an extra 10-15 minutes to the baking time to ensure they're heated through and the cheese is melted and bubbly.
If you have leftover baked enchiladas, you can also freeze them individually. Wrap each enchilada tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. When you're ready to eat, remove the desired number of enchiladas from the freezer and let them thaw in the refrigerator overnight. Reheat the enchiladas in the microwave or in a preheated oven until they're heated through.
To maintain the best quality and flavor of your enchiladas, try to consume them within the recommended storage times. After a while, the tortillas may start to become soggy, and the filling can lose some of its texture and flavor. But with proper storage techniques, you can enjoy your delicious ancho chicken enchiladas for days or even months to come!

How To Reheat Leftover Ancho Chicken Enchiladas

Here are the best methods for reheating leftover ancho chicken enchiladas:

Oven method: Preheat your oven to 350°F (175°C). Place the leftover enchiladas in an oven-safe dish and cover with foil. Bake for about 20-25 minutes, or until heated through. For a crispy top, remove the foil during the last 5 minutes of reheating. This method ensures even heating and helps maintain the texture of the tortillas.
Microwave method: Place the enchiladas on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Check the enchiladas every 30 seconds to avoid overheating, which can make the tortillas soggy. While this method is quick, it may result in a softer texture compared to the oven method.
Skillet method: Heat a small amount of avocado oil or cooking spray in a skillet over medium heat. Place the enchiladas in the skillet and cover with a lid. Cook for 3-4 minutes on each side, or until heated through. This method helps crisp up the tortillas and gives the enchiladas a nice golden-brown exterior.
Air fryer method: Preheat your air fryer to 350°F (175°C). Place the enchiladas in the air fryer basket, ensuring they don't overlap. Cook for 5-7 minutes, or until heated through and slightly crispy on the outside. This method is a great option if you want to achieve a crispy texture without using the oven.
Bonus tip: If your leftover enchiladas seem a bit dry, add a small amount of enchilada sauce or chicken broth before reheating to help moisten them. You can also sprinkle some extra shredded cheese on top for added flavor and texture.

Interesting Fact About Ancho Chiles

The ancho chicken enchiladas recipe is a popular dish in Mexican cuisine. Ancho chilies, used in the enchilada sauce, are actually dried poblano peppers, known for their mild heat and sweet, smoky flavor.

Is Making Ancho Chicken Enchiladas at Home Cost-Effective?

This ancho chicken enchiladas recipe is a budget-friendly option for households. The key ingredients, such as chicken, beans, and tortillas, are affordable and readily available. The ancho enchilada sauce adds depth of flavor without breaking the bank. With an approximate cost of $15, this recipe offers a satisfying meal for a family of four. The overall verdict rates this recipe at 8/10 for its balance of cost and flavor, making it a practical and delicious choice for home cooking.

Are Ancho Chicken Enchiladas Healthy or Unhealthy?

The ancho chicken enchiladas recipe has both healthy and unhealthy aspects. On the positive side, it includes:

Lean protein from chicken breasts
Fiber-rich pinto beans
Nutrient-dense green chiles
Avocado oil, which is a healthier cooking oil option

However, there are some less healthy components:

High amounts of cheese, which can be high in saturated fat and sodium
Flour tortillas, which are made from refined grains and lack fiber
The enchilada sauce contains added salt and may be high in sodium

To make this recipe healthier, consider the following suggestions:

Reduce the amount of cheese used or opt for a low-fat or reduced-sodium variety
Replace flour tortillas with whole wheat or corn tortillas for added fiber and nutrients
Use low-sodium chicken stock in the enchilada sauce and reduce the amount of added salt
Incorporate more vegetables into the filling, such as sautéed bell peppers, zucchini, or spinach, to increase the nutrient content and fiber
Serve the enchiladas with a side salad or roasted vegetables to balance out the meal

By making a few simple swaps and additions, you can enhance the nutritional value of this delicious and comforting dish. Experiment with different ingredients and find the perfect balance that satisfies your taste buds while nourishing your body.

Editor's Opinion on This Ancho Chicken Enchiladas Recipe

The Ancho Chicken Enchiladas recipe is a delightful blend of flavors and textures. The use of ancho chili powder in the enchilada sauce adds a rich, smoky depth to the dish, while the combination of tender chicken, pinto beans, and gooey cheese creates a satisfying filling. The assembly instructions are clear and easy to follow, making this recipe accessible for home cooks of all skill levels. The finished dish is a crowd-pleaser, perfect for a cozy family dinner or entertaining guests. Overall, this recipe is a winner and is sure to become a favorite in any kitchen.

Enhance Your Ancho Chicken Enchiladas Recipe with These Unique Side Dishes:

Guacamole: Creamy avocado mixed with zesty lime and fresh cilantro, perfect for scooping up with crunchy tortilla chips.

Mexican Street Corn: Grilled corn on the cob slathered in a tangy and spicy mayo sauce, then sprinkled with crumbly cotija cheese and a squeeze of lime.

Churros: Crispy fried dough coated in cinnamon sugar, served with a rich and decadent chocolate dipping sauce.

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Mango Salsa Chicken: This dish combines the sweetness of ripe mangoes with the savory flavor of grilled chicken. The tangy salsa adds a refreshing kick to the meal, making it a perfect summer dish for a light and healthy dinner.

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Berry Cobbler: This sweet and fruity dessert is a delightful way to end any meal. The combination of juicy berries and a buttery, crumbly topping will satisfy any sweet tooth. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Appetizer and Dessert Pairings for This Recipe

Appetizers:

Spinach and Artichoke Dip: Create a creamy and flavorful dip that pairs perfectly with crispy tortilla chips or fresh veggies. This crowd-pleasing appetizer is sure to be a hit at any gathering.

Stuffed Mushrooms: Prepare savory and delicious stuffed mushrooms that are filled with a flavorful mixture of ingredients. These bite-sized appetizers are perfect for serving at parties or as a pre-dinner snack.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth and decadent texture of this dessert will leave your taste buds craving for more.

Apple Pie: Savor the warm and comforting flavors of a classic apple pie, with a flaky golden crust and a sweet, cinnamon-spiced apple filling. Pair it with a scoop of vanilla ice cream for the perfect balance of flavors and textures.

Why trust this Ancho Chicken Enchiladas Recipe:

This ancho chicken enchiladas recipe is a tried and true favorite, crafted with authentic Mexican flavors and quality ingredients. The avocado oil adds a rich and buttery taste, while the ancho chili powder in the enchilada sauce brings a deep, smoky heat. The combination of tender chicken breasts, flavorful green chiles, and hearty pinto beans creates a satisfying and protein-packed filling. With the addition of Mexican-blend shredded cheese and a homemade enchilada sauce, this recipe promises a delicious and comforting meal that's perfect for any occasion.

Share your thoughts on this Ancho Chicken Enchiladas Recipe in the Recipe Sharing forum and let us know how it turned out for you!

FAQ:

Can I use corn tortillas instead of flour tortillas for the enchiladas?

Yes, you can absolutely use corn tortillas instead of flour tortillas for the enchiladas. Corn tortillas will give the dish a more traditional flavor and texture.

Can I make the ancho enchilada sauce ahead of time?

Absolutely! You can make the ancho enchilada sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. This will save you time when you're ready to assemble the enchiladas.

Can I use a different type of cheese for the enchiladas?

Of course! While the recipe calls for Mexican-blend shredded cheese, you can use any cheese of your choice. Cheddar, Monterey Jack, or a combination of different cheeses would work well in this recipe.

Can I make the enchiladas ahead of time and bake them later?

Yes, you can assemble the enchiladas ahead of time and refrigerate them until you're ready to bake. Just be sure to cover the dish with plastic wrap or foil to prevent the tortillas from drying out.

Can I substitute the chicken with another protein or make it vegetarian?

Absolutely! You can substitute the chicken with cooked ground beef, turkey, or shredded pork. For a vegetarian option, you can use sautéed vegetables, tofu, or black beans as a delicious alternative.