Oaxacan Red Chile Enchiladas Enchiladas de Chile Ajo

Ingredients

• 3 oz. dried guajillo chiles
• 8 cloves garlic, peeled
• 6 plum tomatoes, cored
• 2 serrano chiles, stemmed
• 1 large white onion, cut into 1/4″ slices, divided, plus 1 medium white onion, minced
• 1 cup plus 1 tbsp. canola oil, divided
• 2 cups chicken stock
• 1 tsp. dried Mexican oregano
• 1 tsp. dried thyme
• 1⁄4 tsp. freshly ground black pepper
• 1⁄4 stale bolillo (see Mexico’s Daily Breads) or 1 slice white sandwich bread, toasted and crumbled
• 1⁄4 cup finely chopped piloncillo or packed light brown sugar
• 2 tbsp. fresh lime juice
• 18 (6-inch) corn tortillas
• 1 1⁄2 cups shredded cooked chicken (approximately one 8-oz chicken breast)
• 3⁄4 cup crumbled Cotija, plus more to garnish
• Sliced white onion rings and cilantro leaves, to garnish
• Kosher salt, to taste

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag