Guanajuato Baked Chicken Enchiladas — Enchiladas Mineras
Guanajuato baked enchiladas of corn tortillas dipped in guajillo sauce and stuffed with shredded poached chicken, topped with crisped potato, carrot, queso fresco, and pickled jalapeno, baked until golden.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Poach 400g chicken thigh with 1 tsp salt, 2 bay leaves, and a piece of onion in water for 12 minutes until opaque; drain and shred. Toast 6 guajillo chiles 30 seconds per side, soak 8 minutes, drain. Blend chiles with 2 tomatoes, 30g onion, 4 garlic cloves, 1 tsp cumin, 0.5 tsp oregano, 1 tsp salt, and 240ml soaking liquid until smooth. Dice 200g potato and 160g carrot into 1cm cubes. Slice remaining 30g onion into rings and chop cilantro.
Roast
Toss diced potato and carrot with 2 tbsp oil and 0.5 tsp salt on a large sheet pan. Roast at 200C for 14 minutes, tossing once, until potatoes crisp at edges and carrots tender.
Bloom
Heat 2 tbsp oil in a heavy skillet over medium-high for 1 minute. Strain guajillo sauce into oil and cook 4 minutes until brick red. Transfer to a wide bowl.
Soften
Heat 2 tbsp oil in a separate skillet over medium for 30 seconds. Pass each corn tortilla through warm oil 5 seconds per side until pliable, then dip into guajillo sauce to coat both sides.
Stuff
Spoon one-third of the shredded chicken along the centre of each sauced tortilla and roll loosely. Arrange seam-side down in a 9x13 inch baking dish.
Bake
Spoon remaining sauce over rolls and roast at 200C for 8 minutes until heated through.
Plate
Top enchiladas with crisped potato, carrot, queso fresco, pickled jalapeno, onion rings, and cilantro. Serve immediately.
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