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Enchiladas, a quintessential dish in Mexican cuisine, have long been cherished for their versatility and rich flavors. These rolled tortillas, traditionally filled with meats, cheese, or beans, are smothered in a savory sauce and baked to perfection. Among the myriad of enchilada recipes out there, Smoky Ancho Chicken Enchiladas stand out due to their unique flavor profile and comforting ingredients. This particular recipe marries the deep, smoky notes of ancho chili powder with tender shredded chicken, hearty black beans, and sweet corn, creating a dish that is as satisfying as it is delicious.

Smoky Ancho Chicken Enchiladas

Discover the rich flavors of Smoky Ancho Chicken Enchiladas, a delightful twist on a classic Mexican dish. This easy-to-follow recipe features shredded rotisserie chicken combined with smoky ancho chili powder, hearty black beans, and sweet corn, all wrapped in soft corn tortillas. Perfect for busy weeknights or family gatherings, these enchiladas offer gourmet taste with minimal effort. Elevate your meal with fresh cilantro, sour cream, and lime for a satisfying dining experience everyone will love.
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Ingredients
  

2 cups cooked shredded chicken (rotisserie works great)

8 medium corn tortillas

1 cup shredded cheese (Mexican blend or Oaxaca)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons ancho chili powder

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 can (14 oz) crushed tomatoes

1 cup chicken broth

1/4 cup fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Sauce: In a medium saucepan over medium heat, add olive oil. Once hot, sauté the diced onion until translucent, about 5 minutes. Add the minced garlic, ancho chili powder, smoked paprika, cumin, salt, and pepper. Stir for 1-2 minutes until fragrant.

      Add Tomatoes and Broth: Stir in the crushed tomatoes and chicken broth, bringing the mixture to a simmer. Cook for about 10 minutes, allowing the flavors to meld.

        Prepare Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, half of the cheese, and a few tablespoons of the sauce. Mix well until fully combined.

          Assemble Enchiladas: Take a tortilla, fill it with about 1/4 cup of the chicken mixture, and roll it tightly. Place the rolled enchilada seam-side down in a greased 9x13 inch baking dish. Repeat for all tortillas.

            Add Sauce: Pour the remaining tomato sauce over the top of the enchiladas, making sure they are well-coated. Sprinkle the rest of the cheese over the enchiladas.

              Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and slightly golden.

                Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro. Serve with sour cream and lime wedges on the side.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4