Chicken Enchiladas With Ancho Chile Cream Sauce

Recipe by Mrs Goodall
READY IN: 3hrs




  • Ancho Chile Cream Sauce:
  • 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.
  • Cut stems off of chiles, cut open and scrape out seeds. Combine Ancho chiles, reserve liquid and garlic in blender and puree.
  • Combine cream and chile puree in heavy skillet.
  • Bring to a boil, reduce heat, simmer for 3 minutes. Whisk in lime juice, season with salt. Strain sauce (not really necessary).
  • Enchilada Filling:
  • Mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
  • Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste.
  • Assembly:
  • 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.
  • Repeat. May need another small glass dish for all enchiladas.
  • Cover with foil and bake 30 - 45 minutes. Uncover and sprinkle with 1 cup of cheese. Bake uncovered until cheese melts, approximately 5 minutes.
  • Serve with sour cream, guacamole and pico de gallo.