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Enchiladas Pachuquenas on a plate

Enchiladas Pachuquenas

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups shredded rotisserie chicken
  • 6 dried guajillo chiles stems and seeds removed
  • 2 dried ancho chiles stems and seeds removed
  • 3 cups chicken broth divided
  • 3 cloves garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Salt to taste
  • 12 corn tortillas
  • 1/2 cup vegetable oil for frying
  • 1 cup crumbled queso fresco
  • 1/2 white onion finely diced
  • 1/2 cup Mexican crema or sour cream
  • Fresh cilantro for garnish

Method
 

  1. Toast chiles in dry skillet over medium about 2 minutes until fragrant; transfer to bowl and cover with 2 cups hot broth. Soak 15 minutes until softened.
  2. Blend chiles, soaking liquid, garlic, cumin, oregano, and remaining 1 cup broth completely smooth; strain through fine-mesh sieve and salt to taste.
  3. Pour sauce into wide shallow bowl; heat oil in large skillet over medium-high.
  4. Quickly fry tortillas about 10 seconds per side just to soften; immediately dip in warm sauce to coat both sides.
  5. Fold each in half like taco; fill with chicken and arrange slightly overlapping on plates.
  6. Spoon extra sauce over; top with queso fresco, onion, crema drizzle, and cilantro. Serve immediately.