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Enchiladas are a beloved staple of Mexican cuisine, celebrated for their versatility and rich flavors. From savory to spicy, these rolled tortillas filled with various ingredients have captured the hearts—and appetites—of food lovers around the world. One standout variation that brings a unique depth of flavor to the table is the Smoky Ancho Chicken Enchiladas. This dish combines tender chicken with the rich, smoky notes of ancho chiles, creating a delightful culinary experience that is both comforting and exciting.

Smoky Ancho Chicken Enchiladas

Discover the rich, smoky flavors of Smoky Ancho Chicken Enchiladas with this easy and delicious recipe. Perfect for busy weeknights or a festive gathering, these enchiladas feature tender chicken, a creamy filling, and a mouthwatering ancho sauce. Using shredded rotisserie chicken saves time without sacrificing flavor, while the combination of spices, black beans, and cheese creates a satisfying meal. Transform your dinner experience with this delightful dish that the whole family will love!
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Ingredients
  

For the Chicken Filling:

2 cups cooked, shredded chicken (rotisserie works great)

1 cup red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 tablespoons ancho chili powder

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup Monterey Jack cheese, grated

Salt and pepper, to taste

Juice of 1 lime

2 tablespoons olive oil

For the Ancho Sauce:

4 dried ancho chiles, stemmed and seeded

2 cups vegetable broth

1 garlic clove

1 teaspoon cumin

1 teaspoon oregano

Salt to taste

For Assembly:

8-10 corn tortillas

1 cup Monterey Jack cheese, grated (for topping)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

Prepare the Ancho Sauce:

    - In a dry skillet over medium heat, toast the dried ancho chiles for about 2-3 minutes, turning them frequently until fragrant but not burnt.

      - Place the toasted chiles in a blender with vegetable broth, garlic, cumin, oregano, and salt. Blend until smooth. You may need to add more broth for a thinner consistency. Set aside.

        Make the Chicken Filling:

          - In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

            - Stir in the shredded chicken, cumin, smoked paprika, ancho chili powder, black beans, corn, lime juice, salt, and pepper. Cook for another 3-5 minutes until everything is heated through. Remove from heat and stir in the grated Monterey Jack cheese.

              Assemble the Enchiladas:

                - Preheat your oven to 375°F (190°C).

                  - If needed, warm the corn tortillas in a skillet or microwave to make them pliable.

                    - For each tortilla, spoon a generous amount of the chicken filling into the center. Roll them up tightly and place them seam-side down in a greased 9x13 inch baking dish.

                      - Once all tortillas are filled and placed in the dish, pour the ancho sauce evenly over the enchiladas. Sprinkle the remaining grated Monterey Jack cheese on top.

                        Bake:

                          - Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

                            Serve:

                              - Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro. Serve hot, with a dollop of sour cream if desired.

                                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings