Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breasts
  • 3 cups Chicken Broth (low sodium)
  • 1/2 medium Onion (quartered)
  • 2 Smashed Garlic Cloves
  • 6 large Dried Guajillo Chiles (stems and seeds removed)
  • 2 large Dried Ancho Chiles (stems and seeds removed)
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp All-Purpose Flour
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Mexican Oregano
  • 1/2 tsp Garlic Powder
  • Salt and Freshly Ground Black Pepper (to taste)
  • 5 cups Reserved Chicken Broth (for thinning sauce)
  • 10 6-inch Corn Tortillas
  • 1/4 cup Vegetable Oil (or Lard)
  • 5 cups Shredded Monterey Jack or Oaxaca Cheese (plus extra for topping)

Instructions:

  1. Cook the Chicken: Poach chicken breasts in broth with onion and garlic until fully cooked (165°F/74°C). Remove chicken, reserving the broth. Shred the chicken finely using two forks. Set aside.
  2. Prepare the Dried Chiles: Toast the dried chiles in a dry skillet over medium heat until fragrant (about 30 seconds per side). Transfer to a bowl and cover with boiling water. Let soak for 20 minutes until soft. Drain, reserving a little soaking liquid.
  3. Make the Roux: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute until a light blonde roux forms.
  4. Blend the Sauce Base: Place the soaked chiles, cumin, oregano, garlic powder, salt, and pepper into the blender. Add 1.5 cups of the reserved chicken broth. Blend until completely smooth.
  5. Finish the Sauce: Pour the blended chile mixture into the roux. Whisk well to combine. Bring to a simmer, stirring frequently, for 5-8 minutes until the sauce has thickened enough to coat the back of a spoon. Adjust seasoning.
  6. Prepare Tortillas: Heat the oil in a small skillet. Quickly dip each corn tortilla (about 10 seconds per side) until slightly softened and pliable. Drain on paper towels.
  7. Assemble: Preheat oven to 375°F (190°C). Lightly coat the bottom of a 9x13 inch baking dish with a thin layer of sauce. Mix the shredded chicken with about 1/2 cup of the sauce. Dip each softened tortilla briefly into the remaining sauce. Lay flat, sprinkle a line of cheese, spoon a line of chicken mixture down the centre, and roll tightly. Place seam-side down in the baking dish.
  8. Bake: Pour remaining sauce evenly over the rolled enchiladas. Sprinkle generously with the remaining cheese. Bake for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden.
  9. Rest and Serve: Let the dish rest for 5 minutes before serving with your favourite toppings.