Abuela Yolanda’s Chicken Enchiladas

January 23, 2025 - by ultimaterecipe10

You’ve likely had chicken enchiladas before, but you’ve never experienced anything quite like Abuela Yolanda’s authentic Enchiladas Rojas. Made with love and tradition, these enchiladas bring generations of flavor straight to your table. Perfectly tender shredded chicken, rich and smoky chile sauce, and fresh toppings create the ultimate Mexican comfort food. One bite of these enchiladas, and you’ll understand why abuela’s recipe is simply the best. This dish is more than a meal—it’s a celebration of heritage, culture, and unforgettable taste.

Ingredients

For the chicken filling:

3 chicken breasts
¼ onion
3 garlic cloves
3 stems fresh oregano
Salt

For the enchilada sauce:

7 dried guajillo peppers
1 dried ancho/pasilla pepper
2 medium tomatoes
2 garlic cloves
Small piece of onion
Pinch of cumin
4 peppercorns
Salt
Chicken broth (from cooking the chicken)

For assembling and garnishing:

25 corn tortillas
Cooking oil
Lettuce, shredded
Tomato, sliced
Onion, sliced
Sour cream
Cotija cheese, crumbled

Directions

1. Prepare the Chicken Filling
Start by boiling the chicken breasts with ¼ of an onion, 3 garlic cloves, 3 fresh oregano stems, and salt in a large pot of water. Cook for about 40 minutes, or until the chicken is tender and fully cooked. Once done, remove the chicken, shred it, and set aside. Reserve the chicken broth for the sauce.

2. Make the Enchilada Sauce
Prepare the dried peppers by removing the seeds and veins from the guajillo and ancho/pasilla peppers. Rinse the peppers thoroughly and boil them with 2 tomatoes in a small pot of water. Once boiled, let them cool slightly before blending. Add the boiled peppers, tomatoes, 2 garlic cloves, a small piece of onion, a pinch of cumin, 4 peppercorns, salt, and a cup of chicken broth to a blender. Blend until smooth, then strain the sauce to remove any solids.

3. Assemble the Enchiladas
Heat a small amount of cooking oil in a pan over medium-low heat. Dip each corn tortilla into the enchilada sauce, ensuring it is fully coated. Fry the tortillas briefly in the pan, about 10-15 seconds per side, until pliable.

4. Stuff and Garnish
Fill each tortilla with shredded chicken and roll it tightly. Place the enchiladas on a serving plate. Top with sour cream, shredded lettuce, sliced onion, fresh tomato, and crumbled cotija cheese.

Enjoy these irresistible enchiladas while they’re warm. Abuela Yolanda’s recipe is sure to become a favorite in your home!

Pro Tip: Always cook poultry to an internal temperature of at least 165°F, measured at the thickest part.