@saltysprig: Chicken Enchiladas Rojas For the Chicken: * 2 pounds boneless skinless chicken thighs * 1/2 white onion, cut into large chunks * 4 garlic cloves, lightly smashed * 1 tablespoon kosher salt * Water to cover Add chicken, onion, garlic, and salt to a pot. Cover with water by about 1 inch. Bring to a gentle simmer over medium or medium-high heat. Once simmering, reduce heat slightly and simmer 25–30 minutes until the chicken is tender and easy to shred. Remove the chicken and shred it. Reserve 2 1/2 cups of the broth. You’ll use 2 cups in the sauce and keep the extra 1/2 cup in case the sauce needs thinning later. For the Red Chile Sauce: * 8 dried guajillo chiles * 2 pasilla-ancho chiles * 1 chile de árbol (optional for mild heat) * 2 Roma tomatoes * 1/2 white onion * 3 garlic cloves * 1 teaspoon Mexican oregano * 2 teaspoons kosher salt, or to taste * 2 cups reserved chicken broth * 1 tablespoon lard or neutral oil Remove stems and most of the seeds from the chiles. Heat a dry skillet or comal over medium heat. Toast the chiles about 10 seconds per side until fragrant. Do not burn them. Place toasted chiles in a bowl and cover with hot water. Soak 15–20 minutes until softened. Meanwhile, char the tomatoes, onion, and garlic in the skillet until blistered and lightly blackened in spots. Drain the softened chiles and add them to a blender with the tomatoes, onion, garlic, oregano, salt, and 2 cups broth. Blend until completely smooth. If needed, add a splash of the remaining broth to thin the sauce slightly. Strain the sauce through a fine mesh strainer. Heat the lard or oil in a skillet over medium heat. Carefully pour in the sauce and simmer 5–7 minutes, stirring occasionally, until slightly thickened and deepened in color. Taste and adjust salt if needed. For the Enchiladas: * 12 small corn tortillas * Shredded chicken * Oil for frying tortillas * Crumbled queso fresco * Diced white onion * Mexican crema (optional) Preheat oven to 350°F. Heat a thin layer of oil in a skillet over medium heat. Lightly fry each tortilla about 5 seconds per side until softened and pliable. Transfer briefly to paper towels. Dip each tortilla into the warm chile sauce. Fill with shredded chicken and roll gently. Place seam-side down in a baking dish. Spoon additional sauce over the top. Bake 10 minutes just until warmed through. Finish with queso fresco, diced white onion, and crema if desired. Serve immediately. #chickenenchiladas #enchiladasrojas #enchiladaschicken #enchiladas #enchiladarecipe

Salty Sprig | Megan Hubbs

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Friday 08 May 2026 04:05:52 GMT