Texas Style Chicken Enchiladas with Guajillo Spiced Red Sauce offer a flavorful twist on traditional Mexican cuisine. This dish combines tender chicken wrapped in corn tortillas with a rich, smoky sauce that showcases the distinct taste of guajillo chiles. The homemade red sauce is the heart of this recipe, providing a depth of flavor that cannot be matched by canned alternatives.
The Texas-style approach to enchiladas often involves a bolder, spicier profile compared to other regional variations. By incorporating guajillo chiles, the sauce gains a complex taste with hints of berries and a mild heat that complements the chicken perfectly. This recipe strikes a balance between authenticity and accessibility, allowing home cooks to create restaurant-quality enchiladas in their own kitchens.
Preparing these enchiladas is a straightforward process that yields impressive results. The dish is ideal for family dinners, gatherings with friends, or anyone looking to explore the vibrant flavors of Tex-Mex cooking. With its combination of tender chicken, warm tortillas, and a sauce that’s both comforting and exciting, this meal is sure to become a new favorite.
Ingredients Overview
Texas-style chicken enchiladas with guajillo spiced red sauce require a combination of flavorful ingredients. The base of the dish consists of corn tortillas filled with shredded chicken.
Key components for the filling include:
- Shredded chicken
- Onion
- Cilantro
- Salt and pepper
The distinctive red sauce features:
- Guajillo chiles
- Garlic
- Cumin
- Oregano
- Chicken broth
For cheese options, consider:
- Cheddar cheese
- Monterey Jack cheese
- Queso fresco
Additional spices and flavorings may include:
- Chili powder
- Garlic powder
- Chipotle powder (for smoky heat)
- Cayenne (for extra spice)
Olive oil is used for cooking the filling and softening the tortillas. Jalapenos can be added for those who enjoy extra heat.
To garnish the enchiladas, consider fresh cilantro and crumbled cotija cheese. These ingredients combine to create a rich, spicy, and satisfying Tex-Mex dish with authentic flavors.
Preparing the Chicken Filling
The chicken filling is the heart of Texas-style enchiladas. A well-prepared filling combines tender, flavorful chicken with aromatic spices and seasonings.
Cooking Chicken
Start with boneless, skinless chicken breasts or thighs. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil. Reduce heat and simmer for 15-20 minutes until cooked through.
Remove chicken and let cool slightly. Shred using two forks or your hands. For a time-saving option, use a rotisserie chicken from the store.
Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
Seasoning and Mixing
Add the shredded chicken to the skillet with onions and garlic. Sprinkle with salt, cumin, and black pepper. Stir to combine.
Pour in chicken stock to moisten the mixture. Start with 1/4 cup and add more if needed. The filling should be moist but not soupy.
Cook for an additional 5-7 minutes, allowing flavors to meld. Taste and adjust seasonings as needed.
Let the filling cool slightly before assembling enchiladas. This prevents the tortillas from becoming soggy during rolling.
Assembling the Enchiladas
Assembling chicken enchiladas is a straightforward process that involves filling tortillas with a flavorful mixture and arranging them in a baking dish. Proper technique ensures each enchilada is well-filled and tightly rolled.
Filling Tortillas
Start by warming the tortillas to make them pliable. Place a spoonful of the shredded chicken mixture down the center of each tortilla. Add a sprinkle of shredded cheese, diced onion, and chopped cilantro on top of the chicken.
For corn tortillas, use about 1/4 cup of filling. Flour tortillas can hold slightly more, around 1/3 cup. Don’t overfill, as this can make rolling difficult.
Adjust the amount based on tortilla size to ensure easy rolling. Leave space at the edges to prevent spillage during baking.
Rolling and Placing in Baking Dish
Carefully roll each filled tortilla tightly around the filling. Place the rolled enchiladas seam-side down in a greased baking dish. This prevents them from unraveling during cooking.
Arrange the enchiladas in a single layer, fitting them snugly side by side. For larger batches, use multiple baking dishes or layer with sauce between.
Once all enchiladas are in the dish, pour the guajillo spiced red sauce over the top. Ensure even coverage. Sprinkle additional shredded cheese over the sauce for extra flavor and visual appeal.
Guajillo Spiced Red Sauce
Guajillo chiles form the foundation of this flavorful enchilada sauce. Their mild heat and sweet, tangy notes create a complex flavor profile that enhances the dish without overpowering it.
Preparing Guajillo Chiles
Start by selecting 4-6 dried guajillo chiles. Remove the stems and seeds, then rinse the chiles under cool water. Toast them in a dry skillet over medium heat for 1-2 minutes per side until fragrant. This step enhances their flavor.
Place the toasted chiles in a bowl and cover with hot water. Let them soak for 20-30 minutes until soft and pliable. Drain the chiles, reserving 1/2 cup of the soaking liquid.
Blending the Sauce
Add the softened guajillo chiles to a blender along with 1 cup of tomato sauce, 2 cloves of minced garlic, 1 teaspoon oregano, 1/2 teaspoon cumin, and 1/4 cup of the reserved soaking liquid.
Blend until smooth, adding more soaking liquid if needed to achieve a pourable consistency. Strain the sauce through a fine-mesh sieve to remove any remaining seeds or skin.
Cooking and Seasoning
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Pour in the strained sauce and bring to a simmer, stirring frequently to prevent sticking.
Add 1/2 cup of chicken broth and 1 teaspoon of chili powder. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt to taste, starting with 1/2 teaspoon.
If the sauce is too thick, add more chicken broth. For a smoother texture, blend again after cooking. Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
Finalizing the Dish
The final steps bring together all the components of Texas-style chicken enchiladas. Proper assembly and baking ensure a delicious, cohesive dish.
Adding Sauce to Enchiladas
Place the rolled enchiladas seam-side down in a baking dish. Pour the guajillo-spiced red sauce generously over the enchiladas, ensuring even coverage. Use about 2 cups of sauce for a standard 9×13 inch dish.
Spread the sauce with a spatula to coat each enchilada thoroughly. This prevents the tortillas from drying out during baking and infuses them with flavor.
Top the sauced enchiladas with a layer of shredded cheese. A mix of cheddar and Monterey Jack works well, using about 1-1.5 cups total.
Baking and Finishing Touches
Preheat the oven to 375°F (190°C). Cover the baking dish with foil to prevent the cheese from burning.
Bake the enchiladas for 20-25 minutes until heated through and the cheese is melted. Remove the foil for the last 5 minutes to allow the cheese to brown slightly.
Let the dish cool for 5 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream. For added texture, sprinkle chopped onions or sliced jalapeños on top.
Serve hot, accompanied by Mexican rice and refried beans for a complete meal.
Sides and Accompaniments
Spanish rice serves as a classic companion to Texas-style chicken enchiladas. Its vibrant flavors and colors complement the savory enchiladas perfectly.
Refried beans offer a creamy, savory side that pairs well with the spicy guajillo sauce. Their smooth texture contrasts nicely with the crispy edges of the enchiladas.
Green onions add a fresh, crisp element when sprinkled over the dish. They provide a mild onion flavor and a pop of color.
A dollop of sour cream helps balance the heat from the guajillo sauce. Its cool, tangy taste offers relief from the spiciness.
Hot sauce can be served on the side for those who enjoy extra heat. It allows diners to customize their spice level.
Recommended sides:
- Spanish rice
- Refried beans
- Sliced avocado
- Fresh pico de gallo
- Lime wedges
These accompaniments enhance the flavors of the enchiladas and create a well-rounded meal. They offer a mix of textures and tastes that complement the main dish.
Serving Suggestions
Enhance your Texas-style chicken enchiladas with guajillo spiced red sauce through thoughtful plating and complementary garnishes. The right presentation and toppings can elevate this classic dish to new heights.
Plating
Arrange 2-3 enchiladas on a warm plate, slightly overlapping. Drizzle extra red sauce over the top and around the edges for visual appeal. Place a small mound of Mexican rice on one side and refried beans on the other. For added color, include a small side salad with mixed greens, diced tomatoes, and sliced avocado.
Consider using colorful, traditional Mexican pottery or earthenware plates to enhance the authentic feel. Alternatively, opt for plain white plates to let the vibrant colors of the dish stand out.
Garnishes and Toppings
Sprinkle crumbled queso fresco or cotija cheese over the enchiladas for a salty, tangy contrast. Add a dollop of sour cream on top or serve it on the side. Scatter fresh cilantro leaves for a pop of green and bright flavor.
Finely diced white onions and sliced jalapeños offer texture and heat for those who enjoy extra spice. Serve lime wedges on the side for guests to squeeze over their enchiladas, adding a zesty touch.
For a creative twist, offer pickled red onions or a simple pico de gallo as optional toppings. These additions provide freshness and acidity to balance the rich flavors of the dish.
Tips and Tricks
Prepare the enchilada sauce in advance to save time on cooking day. This allows the flavors to meld and intensify.
Use corn tortillas for authentic texture. Lightly fry them in oil before rolling to prevent cracking and enhance flavor.
Shred the chicken while it’s still warm for easier handling. Mix it with some enchilada sauce to keep it moist and flavorful.
To prevent soggy enchiladas, lightly coat both sides of the tortillas with sauce before filling and rolling.
For a crispy top, sprinkle cheese over the enchiladas in the last 5 minutes of baking.
Experiment with different chili peppers to adjust the heat level. Guajillo peppers offer a mild, smoky flavor.
Make a double batch of sauce and freeze half for future use. It thaws quickly for easy weeknight meals.
Garnish with fresh toppings like cilantro, diced onions, or avocado slices for added texture and flavor.
For best results, use freshly grated cheese instead of pre-shredded. It melts more smoothly and evenly.
Allow the enchiladas to rest for 5-10 minutes after baking. This helps set the filling and makes serving easier.
Storing and Reheating
Proper storage ensures Texas style chicken enchiladas with guajillo spiced red sauce remain safe and delicious for later enjoyment. Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the enchiladas for up to 3 months. Wrap individual portions in plastic wrap, then place in a freezer-safe container or bag.
To reheat refrigerated enchiladas, preheat the oven to 350°F (175°C). Place the enchiladas in an oven-safe dish and cover with foil. Bake for 20-25 minutes until heated through.
For frozen enchiladas, thaw in the refrigerator overnight before reheating. If they seem dry, add a thin layer of enchilada sauce or a sprinkle of water before reheating.
Microwave reheating is quicker but may result in softer tortillas. Place 1-2 enchiladas on a microwave-safe plate and heat in 30-second intervals until warmed.
To maintain texture, reheat enchiladas in a skillet over medium heat. Add a small amount of oil and cook for 2-3 minutes per side until crispy and warm.
Homemade versus Store-Bought Ingredients
When making Texas-style chicken enchiladas with guajillo spiced red sauce, the choice between homemade and store-bought ingredients can significantly impact the final dish.
Homemade enchilada sauce offers superior flavor and customization options. Using dried guajillo peppers, chicken broth, and spices creates a rich, authentic taste that outshines pre-made alternatives.
Store-bought enchilada sauce saves time but often lacks depth. It may contain preservatives and excessive sodium. However, it can be a convenient option for busy cooks.
Shredded cheese is available pre-packaged, but freshly grated cheese melts more evenly and provides better texture. Quality matters here, so opt for blocks of cheese to shred at home.
For the chicken, cooking it yourself allows control over seasoning and moisture. Rotisserie chicken from the store offers a quick shortcut without sacrificing too much flavor.
Olive oil quality varies widely. Extra virgin olive oil from reputable sources enhances the dish’s overall taste, while lower-grade oils may impart less flavor.
Key ingredient comparison:
| Ingredient | Homemade | Store-Bought |
|---|---|---|
| Enchilada Sauce | Richer flavor, customizable | Convenient, less complex |
| Shredded Cheese | Better melt, fresher taste | Time-saving |
| Chicken | Control over flavor and texture | Quick, pre-cooked option |
| Olive Oil | Higher quality possible | Consistent, readily available |
Ultimately, the best approach often combines homemade and store-bought elements based on time constraints and desired flavor profile.