I’m always shocked when there is something that Markipedia doesn’t know. For example, when he first traveled to the Southwest (Santa Fe, New Mexico) from New England 30 years ago, he was asked if he’d like an enchilada for lunch; he simply stared at the server blankly. He looked up sheepishly and admitted to having no idea what an enchilada was. She started to laugh, and then stopped suddenly when she realized he wasn’t kidding. “Where are you from?” she asked, half expecting him to say Mars.
No, we did not have much Mexican food in New England. What little was available was from fast food places whose fare scarcely qualified. I would rather not mention names. Every once in a while, you would find someone who had moved from México to New England (presumably before experiencing a seven-month winter) and, once there, they set up a restaurant. Most likely to ensure they and their family had decent food themselves, as there was none else to be found.
And here we are now, living in the midst of the beautiful Sonoran Desert. Great Mexican food is easily accessible. Little by little, I am learning about this incredible and diverse cuisine. Recently, I decided that I wanted to make enchiladas. While there are many enchilada recipes available, I chose to create one that was very simple: perfectly cooked shredded chicken mixed with some cheese and enchilada sauce rolled inside a corn tortilla, topped with more enchilada sauce and cheese, then baked. Toppings can vary based on personal preference; I like a little extra sauce, avocado, cotija, and cilantro.
~ David
Ingredients
- 2 tablespoons olive oil
- 2 large shallots, peeled and coarsely chopped
- 4 tablespoon ground ancho chile
- 1 teaspoon cumin
- 4 ripe plum tomatoes, seeded and diced
- 2 cups chicken stock
- 1/4 cup red wine
- 1 1/2 cups cooked shredded chicken (recipe below)
- 8 corn or flour tortillas
- 2 1/2 cups shredded Mexican-blend cheese, divided
- salt and pepper, to taste
- sour cream, shredded lettuce, cotija cheese
Instructions
- Heat the olive oil in a small saucepan and cook the shallot until it is clear — about 5 minutes. Add the ground ancho chile and cumin, and cook for one minute to allow the flavors to meld. The mixture will seize and become dry. Add the diced tomatoes, and cook for 2 to 3 minutes. Add the chicken stock and red wine, bring to a boil, then reduce heat and simmer for 10 minutes. Using an immersion blender, purée the sauce until perfectly smooth. Set aside and keep warm.
- Preheat oven to 350°F. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
- Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 2 tablespoons shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
- Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
- Serve immediately and garnish with desired toppings.
- _________________________
- Shredded chicken
- • 4 skinless, boneless chicken thighs, trimmed of excess fat
- • 1 tablespoon olive oil
- • kosher salt and pepper
- • water
- Preheat a 10-inch skillet to medium-high and add the olive oil.
- Sprinkle chicken with salt and pepper and place seasoned-side down in the pan. Sprinkle the facing-up side with salt and pepper. Cook for 7 minutes without moving the chicken. Flip chicken over and add 1/2 to 3/4 cup of water. Cover the pan and reduce heat to medium low. Cook for an additional 7 minutes.
- Remove from heat. Cool slightly, and put chicken into the bowl of a stand mixer fitted with the paddle attachment. Lock the arm down and put on the lowest stir setting. Run mixer for a couple minutes or until chicken reaches desired level of shredded-ness.
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John / Kitchen Riffs
April 24, 2021 at 8:01 amTacos, not particularly good ones, were about the only Mexican-style food I had when I was a kid. And not very often (unless I went to that big chain restaurant, which I didn’t do that often). I’m pretty sure I had an enchilada or two somewhere along the line. But it wasn’t until we moved to Texas in the 1980s that I really learned about Mexican and Tex-Mex. And all the marvelous things you could do with tortillas — including making enchiladas out of them. Anyway, this looks excellent. Your enchilada sauce is nice and easy — so many recipes for this are rather complicated. I’ve never added red wine to mine — but you know I will. 🙂 Good stuff — thanks.
Cocoa & Lavender
April 28, 2021 at 11:39 amJohn, while not an authentic Mexican recipe, I do think my version stacks up well. Isn’t it funny how our geography dictates what we had as kids? Not only was Mexican unheard of but any kind of Asian cuisine, and certainly nothing from South America or Africa. Glad I ended up loving all foods!
Gerlinde
April 24, 2021 at 8:42 amI love love Mexican food, I don’t cook it as often as I want to because right around the corner from our house we have a Taqueria that makes delicious food. Whenever I don’t feel like cooking that’s where I go.I enjoy reading your blog, your writing, your recipes, your presentation, thank you David.
Cocoa & Lavender
April 28, 2021 at 11:40 amIt would be really easy to do what you do here, Gerlinde – but with my garlic allergy (and Americans’ assumption that all Mexican food has garlic), I need to make it myself. Which I never mind… Thanks for your kind comments about the blog.
Eha Carr
April 24, 2021 at 5:29 pmReading the above I do feel better this early Sunday morning ! Mexican food has drawn foodie interest for quite awhile now here in Australia and every bread manufacturer makes different kinds of tortillas and I have actually prepared enchiladas quite a few times before but still feel I am at the ‘101’ stage in Mexican cooking. This simple, easy to prepare recipe will land in my kitchen in the next five minutes and shall become food on the plate within a day or two, The cheese may not be Mexican-blend but topped with our beautiful new season avocadoes cannot wait to enjoy ! Beautifully plated, David !
Cocoa & Lavender
April 28, 2021 at 11:41 amNew season avocados sound like heaven, Eha – I wish we could grown them here. This recipe is very simple – not tradiutional at all, but no one complained.
Fran @ G'day Souffle
April 25, 2021 at 8:35 amEvery time I make enchilada sauce, I find it is a bit too sharp tasting. (I usually toast the dried chiles on top of the stove, soak in water, then blitz in food processor). Maybe using ground chile powders (as you suggest), might be the answer! Also, watch out for those fresh serrano chiles- aye yai yai!
Cocoa & Lavender
April 28, 2021 at 11:42 amI think the ancho powder plus a little wine together really help tame the sauce. No serranos, though – but now you have given me the idea to try it with them! Thanks, Fran.
Jane Sanders
April 25, 2021 at 8:50 amI, too, never had Mexican food until we moved to Denver in 1964 from NYC! Another wonderful discovery and now, like many who live in the desert Southwest, I have dozens upon dozens of Mexican recipes. I haven’t had the courage yet to tackle making true “mole”, so I order it often when we eat in one of Tucson’s terrific Mexican restaurants.
This enchilada recipe looks lovely and it will be added to the Mexican “file”. Thanks, David and you weren’t alone, Mark!
Cocoa & Lavender
April 28, 2021 at 11:44 amIt is a wonderful new world of food, isn’t it Jane? And I love all the different regional cuisines of México, too. I made a mole (fauxle) the other night for our mutual friend Michael – it may show up on the blog!
Karen (Back Road Journal)
April 25, 2021 at 10:04 amI’m a big fan of enchiladas and often order them to grade how good a Mexican restaurant is. Your recipe with the red wine enchilada sauce is one that I would definitely enjoy trying.
Cocoa & Lavender
April 28, 2021 at 11:44 amI really like how the wine tempers the flavors, Karen – I hope you do, as well.
Carolyne
April 25, 2021 at 5:13 pmWe love Mexican food and this recipe looks fabulous.
xo
C
Cocoa & Lavender
April 28, 2021 at 11:45 amAnd I am sure you get some good Mexican food in PD, right?
Pauline
April 25, 2021 at 5:30 pmMexican food is very popular in Australia. and suits our climate and lifestyle, however we never had when growing up. Not every restaurant here does good Mexican food though, so we find ourselves making it at home from scratch sometimes. This looks like a great recipe and I haven’t seen red wine used before. Must give that a try. The avocados are superb here at the moment and cheap, so you’ve inspired me, Mexican it is.
Cocoa & Lavender
April 28, 2021 at 11:45 amI really think makin it at home is the best, Pauline – always lighter and more flavorful than in restaurants – at least in my experience.
Christina Conte
April 25, 2021 at 6:33 pmSo crazy that we both posted enchilada recipes this weekend, David! Like you said, at least yours have a red sauce and mine has green, haha! I haven’t tried red sauce enchiladas before, can you believe it? I would love to try more Mexican cuisine as I just love everything I’ve tried (except for cilantro, of course)! 🙂
Cocoa & Lavender
April 28, 2021 at 11:47 amAnd happily for you, Christina, Cilantro was just a little garnish – definitely not needed for this recipe. Though my green enchiladas (which I have not made for a couple of decades) has lots of hte stuff!
Raymund
April 27, 2021 at 4:25 pmI have the same experience, when I used to live in the Philippines I grew up with just Filipino, American, Spanish and Chinese food. When I started to travel I was afraid of trying out dishes as I never knew them, but once I opened my mind, it was a revelation. So since then my philosophy is to try everything before even declining not to, otherwise you might miss a lot. BTW Those enchiladas looks really good.
Cocoa & Lavender
April 28, 2021 at 11:48 amYou are so right – travel is the best way to experience new cuisines, Raymund. I am always so happy to try something local and different – so much more fun that way!
2pots2cook
April 29, 2021 at 2:50 amNowadays, there are so many restaurants everywhere and it’s easy to enjoy beautiful dishes from all over the world. Cinco de Mayo it getting closer so this will be perfect Mexican dish to try ! Thank you so much !
Cocoa & Lavender
May 2, 2021 at 3:00 pmThis is definitely the perfect Cinco de Mayo recipe, Davorka!
Jeff the Chef
April 29, 2021 at 6:28 amI love your recipe! The red wine really draws my attention, and I love the sliced avocado as an alternative to guac. I wasn’t exposed to much Mexican food growning up. I don’t know whether or not it was available in my area, but I grew up in a Polish household that was much too busy making pierogi to stuff a taco. It was when I went off to college that I got my introduction. Deep in the heart of downtown (and I mean deep … it was a hole-in-the-wall in a dungeon of a basement of a building) was a Mexcian restaurant that was required eating for every student. Man, do I have great memories of that place (as well as their recipe for refried beans, which was given to in secrecy by one of my housemates who took a job there in the kitchen).
Cocoa & Lavender
May 2, 2021 at 3:02 pmJeff, I have to assume that that little hole in the wall restaurant is gone? How sad. Thanks for your kind words — I have you to thank for the sauce inspiration!
Aarthi
April 29, 2021 at 9:17 amWe like to eat Mexican food in our family, and this recipes looks easy to try for me. Your food looks super appetizing and shredded chicken is a good idea, I’ll only need to buy ancho Chile, will give it a shot in a weeks time, thanks!
Cocoa & Lavender
May 2, 2021 at 3:02 pmThanks, Aarthi. Let me know what you think! I hope your family enjoys them.
sherry
April 30, 2021 at 12:48 amit’s pretty much impossible to get decent Mexican food here in australia; we just get awful dumbed-down tex-mex! I remember being amazed when i read a book about frida kahlo’s kitchen, and the wonderful recipes she made. so very different and interesting! your enchiladas sound marvellous david.
Cocoa & Lavender
May 2, 2021 at 3:03 pmI love that Frida Kahlo cookbook, Sherry! I have made quite a few recipes from it…
The-FoodTrotter
April 30, 2021 at 5:29 amOMG I love enchilladas so much! I need to try your recipe, usually I tend to use grond beef for enchilladas, but shredded chicken looks like a great idea 🙂
Cocoa & Lavender
May 2, 2021 at 3:03 pmI don’t think I’ve ever had an enchilada with ground beef! Maybe I need to try that while you were trying the chicken!
John
May 2, 2021 at 2:55 amI’ve been to Mexico two or three times now, and not once did I try enchiladas. Why? Not sure, actually. Maybe because I was wanting to try things I’d never heard of.
I have made them once at home, however, only about a week ago. I made it up as I went along and the outcome was kinda delicious. I even snuck in a little cacao in the sauce for that mole edge I love so much. I’m definitely trying your recipe next time I make them again!
Cocoa & Lavender
May 2, 2021 at 3:04 pmNo you missed enchiladas when you were in Mexico, I do recall that you had quite a bit of good food while we were there, John… It’s not as if you suffered.
Inger @ Art of Natural Living
May 4, 2021 at 3:37 pmAh yes, on disappointing Mexican food, my daughter ordered take out enchiladas while at our small town vacation home and they arrived without enchilada sauce. Yes, sometimes a person needs to do the cooking themself!
Cocoa & Lavender
May 5, 2021 at 9:00 amEnchiladas with no sauce? Yikes!
Valentina
May 4, 2021 at 5:39 pmThese enchiladas sound amazing, David! So funny about Mark (ipedia!) not knowing what an enchilada was. I’m guessing by now he’s had hundreds! And he’s lucky to get this recipe as the flavors are incredible. Mexican food is definitely one of my favorite cuisines. 🙂 ~Valentina
Cocoa & Lavender
May 5, 2021 at 9:01 amI am cooking more and more Mexican food now – and it is really fun. Mark actually hasn’t had hundreds – these are probably the first he had since he encountered them in Santa Fe!
Kelly | Foodtasia
May 13, 2021 at 1:26 pmDavid, the simplicity of these enchiladas is perfection! Love how you’ve made the enchilada sauce. I like to experiment with different kinds and combinations of freshly ground chilies. I get a different flavor every time!
Frank
May 13, 2021 at 2:36 pmWonderful stuff. Like you I’m fascinated by Mexican cookery. I mean the real deal, of course. Unfortunately, with one or two exceptions, the Mexican food scene in these parts is absolutely abysmal. I guess home cooking is the solution—so thanks for the recipe! Bookmarked for one of these weekends..