Enchiladas Rojas, Mexican Rice and Tex-Mex Refried Beans

Instructions

1. 1

   Prepare the Chicken Filling

   • In a medium pot, combine the chicken breasts, half of the onion, 2 cloves of garlic, the bay leaf, and 1/2 tsp of salt.
   • Add enough water to cover the chicken by about an inch. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer.
   • Cook for 15-20 minutes, or until the chicken is cooked through and no longer pink inside. Skim any foam from the surface.
   • Carefully remove the chicken from the pot and set it aside to cool. Once cool enough to handle, shred the meat using two forks. You can discard the cooking liquid or save it for another use.
2. 2

   Create the Red Chili Sauce

   • While the chicken cooks, heat a dry skillet over medium heat. Toast the dried ancho and guajillo chiles for 30-60 seconds per side until they become fragrant and slightly change color. Be careful not to burn them, as this will make the sauce bitter.
   • Place the toasted chiles in a heatproof bowl and cover them with hot water. Let them soak for 20-30 minutes until they are soft and pliable.
   • Drain the rehydrated chiles and transfer them to a blender. Add the roma tomatoes, the remaining half of the onion, 3 cloves of garlic, chicken broth, cumin, oregano, 1 tsp salt, and black pepper.
   • Blend on high speed for 1-2 minutes until the mixture is completely smooth.
   • For a silky texture, strain the sauce through a fine-mesh sieve into a bowl, using a spatula to press all the liquid out of the pulp.
   • Heat 2 tbsp of vegetable oil in a saucepan over medium heat. Carefully pour in the strained sauce (it may splatter). Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce darkens in color and thickens slightly. Keep warm.
3. 3

   Assemble the Enchiladas

   • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
   • Heat 1/2 cup of oil in a small skillet over medium-high heat. Using tongs, carefully fry each corn tortilla for about 10-15 seconds per side. The goal is to soften them, not make them crispy. Place the softened tortillas on a plate lined with paper towels to drain excess oil.
   • Dip one fried tortilla into the warm enchilada sauce, coating both sides completely.
   • Lay the sauced tortilla on a clean plate and place about 2-3 tablespoons of shredded chicken in a line down the center.
   • Roll the tortilla up snugly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and chicken, arranging them in a single layer.
4. 4

   Bake and Serve

   • Pour any remaining enchilada sauce evenly over the top of the rolled tortillas in the dish.
   • Sprinkle the shredded Monterey Jack cheese evenly over the sauce.
   • Bake uncovered for 20-25 minutes, or until the sauce is bubbling and the cheese is fully melted and lightly browned.
   • Remove from the oven and let the enchiladas rest for 5-10 minutes before serving. This helps them set.
   • Garnish with sour cream, chopped cilantro, and additional finely chopped onion if desired. Serve immediately.