Enchiladas San Miguel

  • 2 Servings
  • 27mPrep Time
  • 50mCook Time
  • 77mReady In
  • Category : Food
  • Subcategory : Poultry
  • Main Ingredient : chicken breasts
  • Chef : Margarita Challenger

Enchiladas are tortillas soaked in chili sauce and rolled around a filling, a comforting, homey dish from Mexico.


1 pound boneless chicken breasts 1/2 teaspoon salt 1 small onion, peeled and halved 3 cloves garlic, peeled 2 medium red potatoes 1 medium carrot 8 guajillo chilies 2 medium tomatoes Salt and pepper to taste 1/8 teaspoon ground cumin (or to taste) 6 medium corn tortillas Olive oil Cotija cheese, shredded Sour cream


  • Put the chicken breasts in a medium pan and cover with water.
  • Cut the onion in half, and add the salt, the onion and one clove of garlic to the water.
  • Bring to a simmer over medium heat and cook until the chicken is tender, about 15 minutes.
  • Set aside to cool.
  • When cool, shred the chicken and set aside.
  • Save the chicken broth, straining off and discarding the solids.
  • Meanwhile, put the potatoes and carrots in a medium pan and cover with water.
  • Cook to a firm consistency over a medium heat, about 15 minutes.
  • Set aside to cool; when cool, peel and dice the carrots and potatoes and set aside. Soak the guajillos in hot water until rehydrated.
  • Place the rehydrated peppers, tomato, remaining 2 cloves of garlic and 1/2 cup broth from the cooked chicken in a blender and blend until smooth.
  • Place 1 teaspoon olive oil in a medium saucepan over medium heat; when the oil is warm, add the sauce from the blender and bring to a boil for 2 minutes.
  • Season the sauce with salt, pepper and ground cumin to taste and then set aside to cool.
  • Preheat the oven to 350 degrees.
  • Warm a skillet with a little olive oil over medium heat. Individually dip each tortilla in the guajillo sauce.
  • Saute in the skillet for 1 minute on each side, and then put on a cookie sheet.
  • Fill each tortilla with shredded chicken and roll up.
  • Sprinkle the carrots and potatoes on top and put in the oven for about 15 minutes.
  • Remove the enchiladas from the oven, and put three on each plate.
  • Sprinkle on the cheese and drizzle with sour cream.