Skillet Chicken Enchiladas in Red Chile Sauce

Skillet chicken enchiladas simmer in a brick-red sauce of toasted guajillo and ancho, sesame, and almonds. Echoing Chiles for the Archbishop, they recall a Puebla convent kitchen already fragrant with chile before the archbishop’s midday visit.

Serves 4

Estimate for one serving

• 495 cal
• 8.8g protein
• 27.5g carbs
• 5.8g fat
• 4.8g fiber

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Ingredients

• 6 dried guajillo chiles
• 1 dried ancho chile
• 1 large ripe tomato
• 3 garlic cloves
• 2 tablespoons toasted sesame seeds
• 2 tablespoons slivered almonds
• 1/2 teaspoon ground cinnamon
• 2 cups cooked shredded chicken
• 8 corn tortillas
• 3 tablespoons neutral oil
• 1/2 cup crumbled queso fresco

Instructions

1. 1Stem and seed the dried chiles, toast them in a dry skillet for 30 seconds per side until fragrant, then soak in hot water for 15 minutes until soft.
2. 2Roast the tomato and garlic in the same skillet until blistered, then blend with the drained chiles, sesame seeds, almonds, cinnamon, and a splash of soaking liquid until smooth.
3. 3Heat oil in a large skillet, pour in the blended sauce, and simmer gently for 10 minutes until thickened and deep red; stir in the shredded chicken and warm through.
4. 4In a separate pan, lightly fry the tortillas in the remaining oil just until pliable, fill each with chicken and sauce, roll, and return to the skillet; spoon extra sauce over the top and sprinkle with queso fresco before serving hot.