Recipe courtesy of Cooking Channel
Episode: Chicken
Total:
2 hr 10 min
Active:
40 min
Yield:
6 servings (2 enchiladas per person)
Level:
Intermediate
Total:
2 hr 10 min
Active:
40 min
Yield:
6 servings (2 enchiladas per person)
Level:
Intermediate

Ingredients

Sauce: 
  • Olive oil, for drizzling
  • 2 vine-ripened tomatoes
  • 1 tomatillo, husk removed
  • 1 small red bell pepper
  • 1 poblano chile pepper
  • 2 serrano chile peppers
  • 1 jalapeno pepper
  • 2 chipotle peppers in adobo, finely minced
  • 2 cloves garlic
  • 12 ounces low-sodium chicken broth
  • Sea salt and freshly ground pepper 
  • 1 (16-ounce) sour cream, at room temperature
  • 1/4 cup chopped fresh cilantro
Enchiladas:
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • Sea salt and freshly ground pepper 
  • 4 (4-ounce) boneless, skinless chicken breasts
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, chopped
  • 1 cup low-sodium chicken broth
  • 1/4 cup adobo sauce (from a can of chipotle pepper in adobo)
  • 12 corn tortillas
  • 3 cups shredded Jack cheese

Directions

Watch how to make this recipe.

For the sauce: 

Get the grilling started since this can be a bit time consuming. Heat a grill to medium heat. Grill the tomatoes, tomatillo, red bell pepper, poblano, serrano, and jalapeno peppers. Let cool in a resealable plastic bag or in a bowl covered with plastic wrap. The steam will also make peeling easy. Peel the tomatoes and tomatillo. Peel and seed the red bell, poblano, serrano, and jalapeno peppers. Set aside the jalapeno pepper for the enchilada filling. 

For the enchiladas: Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with foil and drizzle with olive oil. 

In a small bowl, mix the smoked paprika, cumin, cayenne, salt, and pepper. Season the chicken breasts. Place on the baking sheet, reducing the oven heat to 350 degrees F and roast for 30 minutes, or until the juices run clear. Let cool slightly before shredding. 

Cook the onion in cast iron pan on medium heat until caramelized, about 8 minutes, then lower to a simmer and add the garlic. Add the shredded chicken, 1 cup chicken broth, adobo sauce, and diced jalapeno. Simmer the mixture at least 30 minutes, allowing the flavors to marry. 

Meanwhile, place the peeled and seeded red pepper, poblano pepper, serrano pepper, and peeled tomatoes and tomatillo in a blender. Add the chipotle pepper, garlic, chicken broth, salt and pepper and puree until smooth. Transfer the mixture to a saucepan, bring to a low boil then reduce to a simmer. Whisk in the sour cream and stir continuously until well blended. Add the chopped cilantro. 

Preheat the oven to 350 degrees F. Heat the 2 tablespoons olive oil in a skillet. Lightly fry the corn tortillas to soften and crisp the edges. Place on a plate and fill with the chicken mixture and sprinkle with shredded cheese to your liking. Roll up the tortilla and place seam-side down in a 13 by 9-inch ovenproof dish. Repeat with the remaining tortillas. Top with any remaining cheese and bake 15 to 20 minutes or until the cheese starts to bubble. 

Serve the enchiladas with as much sauce as desired. Buen provecho! Cook's Note: Fresh ingredients and fire-grilling them are a few of the secrets to my flavorful chipotle sauce. As for the chicken, to ensure moistness, I roast it 3/4 of the way through, then shred it and continue the cooking process on the stovetop on simmer with the caramelized onions, garlic, adobo sauce, and chicken stock. I also lightly fry my tortillas prior to baking to give them a nice crunch around the edges.

Cook's Note

Fresh ingredients and fire-grilling them are a few of the secrets to my flavorful chipotle sauce. As for the chicken, to ensure moistness, I roast it 3/4 of the way through, then shred it and continue the cooking process on the stovetop on simmer with the caramelized onions, garlic, adobo sauce, and chicken stock. I also lightly fry my tortillas prior to baking to give them a nice crunch around the edges.

IDEAS YOU'LL LOVE

Honey-Ginger Chicken Wings

Recipe courtesy of Tiffani Thiessen

Chicken Kiev

Recipe courtesy of Eva Levitis

Chicken Popcorn

Recipe courtesy of Devon Knight|Erik Trinidad

Chicken with Spinach

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c