Chicken Enchiladas

Makes
8-12 servings

Time
1 hour

This is a classic taqueria dish that is even better when made at home. Although the preparation takes some time, enchiladas are delicious and fun for parties or potlucks. You can fill and roll the tortillas ahead of time and then top with the sauce and cheese and bake immediately before serving. (And if you’re interested in learning how make these enchiladas with the addition of a “crispy cheese skirt”, check out this newsletter.)

INGREDIENTS

1 cup corn, grapeseed, or other neutral oil
5 garlic cloves, peeled
1 onion, peeled and quartered
4 tomatoes, cored and quartered
6 dried mild chiles, like guajillo or California, stemmed and seeded
2 teaspoons ground cumin, plus more to taste
Salt and black pepper to taste
1 quart chicken stock
About 3 cups cooked, shredded chicken
24 small corn tortillas
1 cup shredded Cheddar or Monterey Jack cheese

INSTRUCTIONS

1. Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the garlic and onion and cook until softened, about 5 minutes. Add the tomatoes and chiles and cook until the tomato juices are released and the chiles are soft, about 5 minutes. Season with cumin, salt, and pepper.