Time: 3 hours.
Complexity: easily
Servings: 4

We love the smoky flavor that comes from combining dried cascabel and guajillo chiles. Blending these two creates a complex sauce with surprising depth, so try to find both. Another tip: buy the highest-quality corn tortillas you can find. They'll have the perfect flavor and texture, and they'll be easier to work with.

Ingredients:

• 2 large skinless, boneless chicken breasts (about 220g each)
• 12 dried guajillo chili peppers, stemmed and seeded, about 100g (3.5 oz) (optional)
• 3 dried cascabel chili peppers, stemmed and seeded, about 15g (0.5oz) (optional)
• 1 medium bunch of cilantro, leaves removed from stems
• 8 peeled garlic cloves
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 cup vegetable oil
• 8 corn tortillas, 15 cm in diameter.
• 220 g queso fresco cheese, crumbled
• Sour cream for serving
• Sliced ​​yellow or white onion for serving
• Lime wedges for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, tortilla, guajillo pepper, cascabel pepper, cilantro, queso fresco cheese, black peppercorns, coriander

We recommend

Preparation:

Step 1
• In a large saucepan, bring 3 cups of water to a boil over medium-high heat. Add the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon coarse salt, peppercorns, and coriander seeds. Reduce heat, cover, and simmer until the chicken is cooked through, 20–30 minutes.
Step 2
• Remove the chicken from the liquid onto a plate (do not discard the liquid) and set aside to cool and handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Chop the meat into small pieces and place in a medium bowl.
Step 3
• Let the hot liquid cool for 5 minutes, then pour into a blender, filling it no more than halfway. Remove the lid and replace it on the blender. Cover the lid with a folded kitchen towel to prevent splashes and blend until smooth. Pour the sauce into a medium bowl and whisk in the remaining liquid. Season with salt to taste.
Step 4
• Pour 0.5 cups of chili sauce over the shredded chicken. Stir and add salt if necessary.
Step 5
• Position the oven rack on the middle shelf and preheat the oven to 220°C.
Step 6
• Heat oil in a medium skillet over medium-high heat. Fry the tortillas, one at a time, until they begin to brown and crisp, about 10 seconds per side (they should still be slightly pliable). Drain on paper towels.
Step 7
• Dip both sides of each tortilla in the chili sauce to coat and transfer to a rimmed baking sheet. Spread 1/2 cup chili sauce in a 6-inch strip down the center of a 9x13-inch baking dish.
Step 8
• Spoon 1/4 cup shredded chicken into the center of a tortilla. Fold the edge of the tortilla over the filling and roll it up. Place seam-side down in the prepared baking dish. Repeat with the sauce and remaining tortillas (the enchiladas should fit snugly in the dish). Drizzle with the remaining sauce. Cover tightly with foil and bake until the sauce is bubbling, 20–25 minutes. Remove the foil, sprinkle with cheese, and bake until the cheese is melted but not browned, 5–10 minutes. Let cool for 10 minutes.
Step 9
• Drizzle the enchiladas with sour cream, garnish with cilantro leaves and onion. Serve with lime wedges for a squeeze of juice.
  
  Note
  
  Dried guajillo chili peppers can be found in large supermarkets or online. Casabel chili peppers are harder to find. You can substitute chipotle peppers.

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