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    You are in: Home / Mexican / Chicken Enchiladas With Ancho Chile Cream Sauce Recipe
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    Chicken Enchiladas With Ancho Chile Cream Sauce

    Chicken Enchiladas With Ancho Chile Cream Sauce. Photo by Chabear01

    1/1 Photo of Chicken Enchiladas With Ancho Chile Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    2 hrs

    1 hr

    Mrs Goodall's Note:

    This is my "signature" dish. Always get raves on them. They are a bit time consuming, especially if you decide to make your own Pico de Gallo and Guacamole, but well worth it. I sip on a margarita to make the experience most authentic! * I find that I barely have enough cream sauce, you might consider doubling it for ease. * Here is a recommendation for the order of prepping things... *Start chiles soaking (30 minutes) *Cook chicken (I just boil chicken thighs in chicken stock...they need to cool before you can shred the meat) *Drink Margarita *Butter 13x9x2 baking dish *Preheat oven to 350°F *Slice and sauté mushrooms *Drink Margarita *Make sauce *Make filling *Assemble *Cook and eat (and drink Margarita)!

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    Units: US | Metric

    Enchilada Filling

    Ancho Chile Cream Sauce


    1. 1
      Ancho Chile Cream Sauce:.
    2. 2
      Bring 2 cups water to boil in small sauce pan. Remove pan from heat, add Ancho chiles, soak 30 minutes. Reserve 6 Tbsp of liquid, drain rest of liquid.
    3. 3
      Cut stems off of chiles, cut open and scrape out seeds. Combine Ancho chiles, reserve liquid and garlic in blender and puree.
    4. 4
      Combine cream and chile puree in heavy skillet.
    5. 5
      Bring to a boil, reduce heat, simmer for 3 minutes. Whisk in lime juice, season with salt. Strain sauce (not really necessary).
    6. 6
      Enchilada Filling:.
    7. 7
      Mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
    8. 8
      Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste.
    9. 9
    10. 10
      Bring remaining Ancho Chile Cream Sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. Place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. Roll tortilla closed, arrange seam side down.
    11. 11
      Repeat. May need another small glass dish for all enchiladas.
    12. 12
      Cover with foil and bake 30 - 45 minutes. Uncover and sprinkle with 1 cup of cheese. Bake uncovered until cheese melts, approximately 5 minutes.
    13. 13
      Serve with sour cream, guacamole and pico de gallo.

    Ratings & Reviews:

    • on June 07, 2008


      I had this along with General Tso's Chicken (Tso Chung Gai), for a truly delicious Mexican meal that was enjoyed by all. We enjoyed every mouthful and will make often! Excellent from the first bite to the last!

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    • on January 02, 2008


      Excellant recipe! The sauce is "to die for". I plan on entering this recipe in a Tex-Mex or Mexican catagory contest!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2007


      I made this for the first time yesterday.As I am highly allergic to tomatoes and chili peppers I of course omitted all the hot stuff from my version and had the hot stuff on the side. Everyone at our 4 couples Christmas Party loved it and want the recipe, too. I will definitely use the recipe again and make a separate hot version for those who can handle it! Thanks, and by the way I live with Santa Bob and your Christmas will be special this year!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Chicken Enchiladas With Ancho Chile Cream Sauce

    Serving Size: 1 (348 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 687.3
    Calories from Fat 416
    Total Fat 46.3 g
    Saturated Fat 26.1 g
    Cholesterol 162.2 mg
    Sodium 952.4 mg
    Total Carbohydrate 42.5 g
    Dietary Fiber 4.1 g
    Sugars 3.8 g
    Protein 27.1 g

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