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Chicken Enchiladas With Red Salsa

A meal rich in calcium, potassium, fiber and vitamin B

Chicken Enchiladas With Red Sauce

Marisa Zanganeh

En español



  • 1 pound chicken breast, boneless and skinless
  • 4 cups chicken broth
  • 2 cloves garlic
  • ½ Spanish onion
  • 1 whole tomato
  • 1 celery stalk
  • 1 carrot, cut in half
  • 1 cilantro sprig
  • Salt and pepper to taste


  • 6 chile anchos (dry poblano chiles)
  • 3 tomatoes, peeled and seeded
  • ½ Spanish onion
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 2 tablespoons cilantro
  • 3 cups of broth in which chicken was cooked
  • Salt and pepper to taste


  • 10–12 6-inch tortillas
  • ½ cup white onion, finely cut
  • Oil spray
  • 4 ounces Monterey Jack or asadero cheese


  1. In a large pan, add chicken broth, chicken breast, garlic clove, onion, tomato, celery, carrot, and cilantro. Add salt and pepper to taste and boil until chicken is cooked, in approximately 10–15 minutes.

  2. Strain broth and reserve. Let the chicken rest and then shred.

  3. While chicken cooks, heat the chiles for 1–1 ½ minutes on each side. Slice chile open and remove seeds and veins.

  4. Place chile in a glass bowl and add hot chicken broth. Cover with plastic and let it hydrate for 10–12 minutes.

  5. In a blender, add hydrated chiles, three cups of broth, tomato, onion, garlic clove, oil and cilantro. Adjust salt and pepper to taste. Blend at high speed for 3 minutes or until the mixture acquires the consistency of a sauce.

To assemble enchiladas

  1. Spread 1 tablespoon of salsa on each tortilla. Add some shredded chicken and onion. Roll gently and place in ovenproof pan or plate, seam side down.

  2. When the pan is filled, cover enchiladas with remaining salsa. Bake in a preheated oven at 375° F for 10 minutes.

  3. Remove from oven and spread cheese and remaining cilantro over enchiladas. Serve immediately.   

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