Smoky Ancho Chile Enchiladas with Roasted Tomatillo Sauce

Ingredients

• 8 pieces corn tortillas
• 3 tablespoons vegetable oil
• 2 cups shredded chicken, cooked
• 1 cup Monterey Jack cheese, shredded

• 3 pieces dried ancho chiles, stemmed and seeded
• 2 cups chicken broth, low sodium
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon salt

• 8 pieces tomatillos, husked and rinsed
• 2 pieces jalapeños, stemmed
• 1 cup cilantro, chopped
• 1 cup white onion, chopped
• 1 tablespoon lime juice, freshly squeezed

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   In a dry skillet over medium heat, toast the ancho chiles until fragrant, about 1-2 minutes. Transfer to a bowl and cover with hot water. Let them soak for 15 minutes.
3. 03
   In the same skillet, roast the tomatillos and jalapeños until blackened on all sides, about 10 minutes. Set aside to cool.
4. 04
   Drain the ancho chiles and blend them with chicken broth, garlic, cumin, and salt until smooth. Set aside.
5. 05
   Blend the roasted tomatillos, jalapeños, cilantro, onion, and lime juice until smooth. Season with salt to taste.
6. 06
   In a frying pan, heat the vegetable oil over medium-high heat. Lightly fry each tortilla for about 10 seconds on each side until pliable, then drain on paper towels.
7. 07
   Fill each tortilla with shredded chicken and a tablespoon of cheese. Roll them up and place them seam-side down in a baking dish.
8. 08
   Pour the ancho chile sauce over the enchiladas, followed by the tomatillo sauce. Sprinkle the remaining cheese on top.
9. 09
   Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
10. 10
    Serve hot, garnished with additional cilantro and a squeeze of lime if desired.