Homemade Chicken Enchiladas with Rich Red Sauce

• 2 lb bone-in chicken
• 2 tsp granulated garlic
• 1 tsp granulated onion
• 1 tsp oregano
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 1 tbsp olive oil
• 1/4 cup canned green chilies
• 1/2 cup sour cream
• 1 tbsp chipotle sauce
• 1/2 cup cheddar cheese
• 1 tbsp cilantro
• salt and pepper to taste

Enchilada Sauce

• 3 tbsp vegetable oil
• 8 dried ancho chiles
• 2 onions
• 2 tomatoes
• 6 cups chicken stock
• 2 garlic cloves
• 1 tsp cumin
• salt and pepper to taste

• Preheat the oven to 400°F (200°C).
• Season the chicken with granulated garlic, granulated onion, oregano, cumin, chili powder, salt, and pepper.
• Drizzle the olive oil over the chicken and rub it in so the spices are evenly distributed.
• Roast the chicken in the oven for 35–40 minutes, or until the juices run clear and it’s cooked through. Remove and let cool slightly, then shred with two forks.
• Make the enchilada sauce: bring a pot of water to a boil and simmer the ancho chiles for about 15 minutes to soften. Meanwhile, roughly chop the onions and tomatoes. Sauté the onions and tomatoes in a skillet with a little oil, seasoning with salt and pepper, until softened, about 8–10 minutes. Add the drained chiles and garlic to the skillet to warm briefly.
• Transfer the chiles, sautéed onions, tomatoes, and garlic to a food processor and blend until smooth. Strain the puree through a fine sieve, keeping the thin, flavorful liquid and discarding solids.
• Pour the strained sauce into a skillet, season with salt and cumin, and simmer over low heat for about 10 minutes to meld the flavors. Thin with chicken stock if needed to reach a saucy consistency.
• In a bowl, combine the shredded chicken with the green chilies, sour cream, chipotle sauce, 1/2 cup cheddar cheese, chopped cilantro, and salt and pepper to taste.
• Heat corn tortillas briefly on a griddle or in oil until pliable. Dip each tortilla into the enchilada sauce, place about 3 tablespoons of the chicken filling and extra cheese in the center, then roll up. Arrange the rolled enchiladas seam-side down in a baking dish, spoon more sauce over them, and sprinkle additional cheese on top.
• Cover the dish and bake for 10–15 minutes, until heated through and the cheese is melted. Serve hot.

Nutrition