Every kitchen needs a no-thinking-involved enchiladas recipe. This one for chicken enchiladas in red sauce is mine! Keep some chipotles in adobo in your pantry and you'll always have the option of making these easy and delicious enchiladas. Mexican Rice and a basic Guacamole also work really well with the flavor of this dish.
Start by roasting 3 tomatoes in the oven at 400ºF.
If you are poaching the chicken, cover the chicken breast with cold water in a saucepan and bring to a boil. Reduce heat to a simmer and let cook until the chicken is no longer pink inside, approx. 15-20 minutes. You can also add onion and salt to the simmering water for additional flavor.
Saute 1/2 onion and 3 garlic cloves in a dollop of oil.
Add the roasted tomatoes to the onions and garlic, along with 3 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/4 teaspoon oregano, 1 cup stock, 1/2 teaspoon salt, and freshly ground pepper.
Let the mixture simmer for a few minutes and then add to a blender.
Blend well and return to the saucepan.
Taste for seasoning. (I added additional pinches of salt and oregano to this batch.)
Let simmer for 5-10 minutes on mediumish heat,
Meanwhile, heat up 8-10 corn tortillas in the oven for a couple minutes and shred the chicken using two forks.
Add a dollop of the enchilada sauce to a plate. Dredge a tortilla in the sauce and flip.
Fill with chicken, chunks of cheese, and some bits of raw onion.
Roll tight and place on a baking dish. You can line the baking dish with enchilada sauce to prevent sticking.
Continue rolling the enchiladas until all the chicken is gone. A single chicken breast will make 7-9 enchiladas.
Cover the enchiladas with the remaining sauce and give it a jiggle.
Bake at 400ºF for 8-10 minutes.
Serve immediately with your choice of crema, cheese, rice, and guacamole.
Mexican oregano works really well in this dish so use that if you have some, but you will still get a great result using regular oregano.
I used a homemade chicken stock but virtually any stock (or even water) would work for this dish.
Be sure to warm up the tortillas before building the enchiladas. This makes them easier to roll. I use the oven for a couple minutes but you can also microwave them for 20-30 seconds.