If you’ve ever wanted a dish that beautifully marries deep, smoky chiles with a hint of rich cocoa and fresh, vibrant toppings, this Chicken Enchiladas with Guajillo and Ancho Chiles, Cocoa, and Fresh Toppings Recipe is going to rock your kitchen and your taste buds. The layers of flavor—from the velvety sauce made with roasted guajillo, ancho, and a touch of semisweet chocolate to the tender shredded chicken wrapped in warm corn tortillas—come together in a way that feels both comforting and exciting. Whether you’re serving a crowd or just craving something hearty and full of character, this recipe is a total winner you’ll return to again and again.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a pivotal role in building the complex flavor, texture, and visual appeal of the enchiladas. From the smoky dried chiles that give the sauce its signature kick to the fresh, crisp toppings that brighten every bite, every element is essential.
- Guajillo chiles (4 dried): Provide a mild, fruity smokiness that forms the base of the sauce.
- Ancho chiles (2 dried): Add a deeper, sweeter spice with earthy tones that enrich the flavor.
- Arbol chile (1 dried, optional): For those who love heat, this chili adds a sharp, fiery kick.
- Chicken broth (4 cups, hot): Softens and hydrates the dried chiles while adding savory depth.
- Garlic (1 clove, minced): Brings a fragrant punch to the sauce.
- Semisweet chocolate chips (1 tablespoon): Introduces a subtle richness and complexity without overwhelming sweetness.
- Kosher salt (1 teaspoon): Balances and enhances all the flavors.
- Dried oregano (½ teaspoon): A traditional spice that brightens the sauce.
- Shredded cooked chicken (2 cups): The hearty protein that soaks up the flavorful sauce perfectly.
- Yellow corn tortillas (8 large): Their sturdy, slightly sweet flavor complements the filling flawlessly.
- Cotija cheese (1 cup, plus ½ cup for garnish): Crumbly and salty cheese that adds texture and tang.
- Monterey Jack cheese (1 cup shredded): Melts beautifully on top to create a luscious finish.
- Lettuce (1 cup shredded): Offers crispness and color contrast as a fresh topping.
- Radishes (2, sliced): Provide a peppery crunch that enlivens each bite.
- Diced red onion (2 tablespoons): Adds a subtle sharpness and vibrant hue.
- Avocado (1, sliced): Creamy and cooling, balances the spiciness.
How to Make Chicken Enchiladas with Guajillo and Ancho Chiles, Cocoa, and Fresh Toppings Recipe
Step 1: Toasting the Chiles
Begin by heating a cast iron skillet over medium-high heat. Once hot, add your guajillo, ancho, and optional arbol chiles, stirring often to avoid burning. Toasting them lightly releases essential oils and boosts smoky aroma, which forms the essence of your enchilada sauce. The key is to get them fragrant and just charred without becoming bitter.
Step 2: Soaking Chiles in Hot Broth
Place the toasted chiles in a large heatproof bowl and pour the hot chicken broth over them. Cover and let them soften for about 20 minutes. This rehydrates the chiles, making them easier to blend and infusing the broth with their smoky flavor, which will tie the whole sauce together.
Step 3: Blending the Sauce
In a blender, combine the softened chiles, 1½ cups of their soaking liquid, minced garlic, semisweet chocolate chips, kosher salt, and dried oregano. Blend until completely smooth. This silky, flavorful sauce is the heart and soul of your Chicken Enchiladas with Guajillo and Ancho Chiles, Cocoa, and Fresh Toppings Recipe, bringing both depth and subtle sweetness.
Step 4: Preheat the Oven
Get your oven ready by preheating it to 350 degrees Fahrenheit. While it warms up, you can start assembling your enchiladas to ensure they go into a hot oven immediately for even cooking and melty cheese perfection.
Step 5: Prepare the Baking Dish
Spoon enough enchilada sauce into a 9×13 inch baking pan to coat the bottom evenly. This layer ensures every enchilada will have flavorful sauce kissing its base and keeps the tortillas from drying out during baking.
Step 6: Mixing Chicken with Sauce
In a large bowl, combine the shredded cooked chicken with enough enchilada sauce to lightly moisten it. This step guarantees that every bite inside those tortillas will be juicy and boldly flavored with the rich chile sauce.
Step 7: Warm the Tortillas
Microwave the corn tortillas for 30 to 60 seconds until pliable and soft. This simple trick prevents them from cracking when you roll the enchiladas and helps them absorb the sauce better.
Step 8: Assemble the Enchiladas
Lay out each warmed tortilla and spoon the chicken filling down the center. Sprinkle some cotija cheese on top, then carefully roll it up and place it seam side down in the baking dish. Repeat this with all the tortillas and filling, arranging them snugly but without crowding.
Step 9: Top with Sauce and Cheese
Cover the rolled enchiladas evenly with the remaining enchilada sauce, then sprinkle shredded Monterey Jack cheese on top. This blanket of sauce and cheese will bubble and melt in the oven, creating that irresistible, ooey-gooey finish.
Step 10: Bake to Perfection
Place the dish in the oven and bake for 20 minutes, until the cheese is melted and the sauce bubbles around the edges. This baking step melds the flavors and warms everything through beautifully.
Step 11: Add Fresh Toppings
Once baked, garnish generously with shredded lettuce, sliced radishes, diced red onion, creamy avocado slices, and a final sprinkling of cotija cheese. These fresh toppings bring brightness, crunch, creaminess, and a burst of color that makes the dish truly shine.
How to Serve Chicken Enchiladas with Guajillo and Ancho Chiles, Cocoa, and Fresh Toppings Recipe
Garnishes
Fresh garnishes like shredded lettuce, crisp radishes, tangy diced red onion, smooth avocado slices, and extra cotija cheese not only add delightful texture and flavor contrast, they transform the plate into a vibrant, appetizing feast that excites all the senses.
Side Dishes
Pair your enchiladas with simple sides that complement rather than compete. Consider fluffy cilantro-lime rice, refried beans, or a light corn salad. These sides help balance the richness while keeping the meal fun and well-rounded.
Creative Ways to Present
For a family-style approach, serve the enchiladas straight from the baking dish, letting everyone help themselves and pile on the fresh toppings. For a dinner party, plate individual enchiladas with dainty dollops of guacamole and a drizzle of crema to wow your guests visually as much as with flavor.
Make Ahead and Storage
Storing Leftovers
Keep any leftover enchiladas in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making them a perfect next-day meal that tastes just as incredible, if not better.
Freezing
These enchiladas freeze beautifully either before baking or after cooking. Wrap tightly in plastic wrap and foil, then freeze for up to three months. Thaw in the refrigerator overnight before reheating for a convenient and delicious meal anytime.
Reheating
To reheat, bake the enchiladas covered with foil at 350 degrees Fahrenheit until heated through, usually about 20 minutes. This method helps retain moisture and ensures the cheese melts back to melty perfection without drying out.
FAQs
Can I use other types of tortillas for this Chicken Enchiladas with Guajillo and Ancho Chiles, Cocoa, and Fresh Toppings Recipe?
Absolutely! While yellow corn tortillas offer that authentic flavor and texture, flour tortillas or gluten-free options like cassava flour tortillas work well too. Just make sure they’re flexible enough to roll without cracking.
Is the chocolate really necessary in the sauce?
Yes! The semisweet chocolate is a subtle but crucial ingredient that adds depth and a slight sweetness, balancing the smoky and spicy notes of the chiles perfectly. It’s a traditional touch in many Mexican sauces and is well worth including.
Can I substitute the chicken with another protein?
Definitely. Shredded turkey, pork, or even beef make excellent alternatives. The sauce and toppings pair well with all these proteins, giving you flexibility based on what you have on hand.
How spicy is this recipe?
The spice level is moderate if you omit the arbol chile, which is optional. Including it adds a notable heat, but the layers of chocolate and broth help moderate the overall profile. You can adjust the heat according to your preference by adding or leaving out the arbol chile.
What makes this Chicken Enchiladas with Guajillo and Ancho Chiles, Cocoa, and Fresh Toppings Recipe special compared to other enchiladas?
The unique blend of guajillo and ancho chiles combined with cocoa creates a rich, complex sauce unlike typical enchilada sauces. Paired with fresh toppings and a balance of cheeses, it elevates the dish to a flavorful experience you won’t forget.
Final Thoughts
This Chicken Enchiladas with Guajillo and Ancho Chiles, Cocoa, and Fresh Toppings Recipe is one you’ll want to share, savor, and turn into a tradition. It’s comforting, deeply flavored, and balanced with fresh, crisp toppings that make every bite memorable. So go ahead, gather your ingredients, get your hands busy, and bring this crowd-pleasing, soul-satisfying meal to your table—it’s absolutely worth it!
Print
Chicken Enchiladas with Guajillo and Ancho Chiles, Cocoa, and Fresh Toppings Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Chicken Enchiladas recipe features tender shredded chicken wrapped in warm corn tortillas, smothered in a rich, homemade guajillo-ancho chili enchilada sauce with a hint of chocolate, then baked to perfection with melted Monterey Jack cheese. Garnished with fresh lettuce, radish, red onion, avocado, and crumbled cotija cheese, this dish offers a vibrant combination of smoky, spicy, and creamy flavors perfect for a satisfying Mexican-inspired meal.
Ingredients
Enchilada Sauce
- 4 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 1 arbol chile (stems and seeds removed, optional for heat)
- 4 cups low-sodium chicken broth (hot, 180-200°F)
- 1 clove garlic (minced)
- 1 tablespoon semisweet chocolate chips
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
Enchiladas
- 2 cups shredded cooked chicken (or turkey, beef, shredded pork)
- 8 large yellow corn tortillas (or 12 taco-sized, flour, cassava flour, or gluten-free tortillas)
- 1 cup crumbled cotija cheese
- 1 cup shredded Monterey Jack cheese
Garnishes
- 1 cup shredded lettuce
- 2 radishes (sliced)
- 2 tablespoons diced red onion
- 1 avocado (sliced)
- ½ cup crumbled cotija cheese
Instructions
- Toast Chiles: Heat a cast iron skillet over medium-high heat. Once hot, add the dried guajillo, ancho, and arbol chiles to the dry skillet. Toast them, stirring often until they become fragrant and lightly charred but not burnt. Then, transfer the toasted chiles to a large heat-proof bowl.
- Soak Chiles: Pour the hot (180-200°F) low-sodium chicken broth over the toasted chiles in the bowl. Cover and let the chiles soak for 20 minutes to soften.
- Blend Sauce: After the chiles have softened, add the chiles along with 1½ cups of the soaking liquid, minced garlic, semisweet chocolate chips, kosher salt, and dried oregano into a blender. Blend until the mixture is completely smooth, creating a rich enchilada sauce.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Baking Pan: In a 9×13-inch baking dish, pour enough of the enchilada sauce to coat the bottom evenly. Spread the sauce to create a thin layer on the base.
- Mix Chicken Filling: In a large bowl, combine the shredded cooked chicken with enough enchilada sauce to lightly moisten the chicken, ensuring the flavors are well incorporated.
- Warm Tortillas: Microwave the corn tortillas for 30-60 seconds until they become pliable and easier to roll without breaking.
- Assemble Enchiladas: Lay one warmed tortilla flat, spoon some of the chicken filling down the center, then sprinkle with crumbled cotija cheese. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat this process with the remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the assembled rolled tortillas. Then sprinkle the shredded Monterey Jack cheese on top.
- Bake: Place the baking dish in the preheated oven and bake the enchiladas for 20 minutes or until the cheese has melted and the sauce is bubbling around the edges.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with shredded lettuce, sliced radishes, diced red onion, sliced avocado, and additional crumbled cotija cheese before serving.
Notes
- To deepen the sauce’s flavor, avoid burning the chiles while toasting; they should be fragrant and lightly charred.
- For a spicier sauce, include the optional arbol chile or add more to taste.
- Warming the tortillas makes rolling easier and prevents them from splitting during assembly.
- Feel free to substitute chicken with turkey, beef, or pork according to preference.
- For gluten-free enchiladas, use certified gluten-free tortillas.
- The sauce can be made in advance and stored in the refrigerator for up to 3 days.
