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Boulders Enchilada Recipe

Boulders Enchilada Recipe

A delicious and authentic Boulders-style enchilada recipe featuring a rich homemade sauce, tender shredded chicken, and melted cheese wrapped in warm corn tortillas. Perfect for a comforting and flavorful meal!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Mexican
Servings 4 servings
Calories 450 kcal

Equipment

  • Mixing Bowls
  • Large Skillet
  • Baking Dish
  • Blender
  • Strainer

Ingredients
  

For the Sauce

  • 3 dried guajillo chilies stems and seeds removed
  • 2 dried ancho chilies stems and seeds removed
  • 3 cloves garlic minced
  • 1 medium white onion chopped
  • 1 cup fire-roasted tomatoes
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • to taste salt and black pepper

For the Filling

  • 2 cups shredded cooked chicken
  • 1 cup Monterey Jack cheese shredded
  • 1/2 cup white onion diced
  • 8 small corn tortillas

For Toppings

  • 1/2 cup queso fresco crumbled
  • 1/4 cup black olives sliced
  • 2 tablespoons fresh cilantro chopped

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set aside.
  • Toast the dried chilies in a hot skillet for about 30 seconds per side. Soak them in hot water for 30 minutes, then drain (reserving the soaking liquid).
  • Blend the soaked chilies with tomatoes, garlic, and onion, gradually adding chicken broth for a smooth consistency. Strain the sauce through a fine sieve.
  • Heat oil in a large skillet, pour in the sauce, and simmer for 20 minutes. Season with cumin, oregano, salt, and black pepper.
  • Quickly fry each tortilla in oil, dip it into the sauce, and place it on a work surface.
  • Mix shredded chicken, Monterey Jack cheese, and diced onion. Fill each tortilla with the mixture, roll tightly, and place seam-side down in the baking dish.
  • Pour remaining sauce over the enchiladas and top with extra cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly.
  • Garnish with queso fresco, black olives, and fresh cilantro before serving. Enjoy!

Notes

These enchiladas pair well with Mexican rice and refried beans. Store leftovers in an airtight container for up to 3 days and reheat gently before serving.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 400mgFiber: 6gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 3mg
Keyword Authentic Enchiladas, Boulders Enchilada, Mexican Dinner
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