Today I am cooking at home and making traditional chicken enchiladas much like my Mexican abuelita would make. You can top with fresh ingredients, then serve with beans and rice on the side. This is a great dinner idea and the sauce can be prepared days ahead of time.
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0:00 Intro
0:15 Prep The Chicken
1:38 Enchilada Sauce
3:08 Making The Enchiladas
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⭐️ ENCHILADA SAUCE 2 WAYS Recipe Video
⭐️ COOKWARE VIDEO
INGREDIENTS
2 lbs chicken drumsticks (cooked and shredded)
2 to 2 1/2 quarts water for boiling
1 Tbsp (10 g) chicken bouillon powder
1/2 tsp peppercorns
2 bay leaves
4 cloves garlic
1/2 small onion
1/4 tsp onion powder (for seasoning shredded chicken)
1/8 tsp black pepper (for seasoning shredded chicken)
salt to taste
12 to 15 corn tortillas
1 1/4 cup enchilada sauce *see below*
cooking oil for griddle
5 oz (140 g) queso fresco or Oaxaca cheese (use cheese of choice)
Mexican sour cream (for topping)
Cotija cheese (for topping)
TRADITIONAL RED ENCHILADA SAUCE
**Red Enchilada Sauce**
8 dried guajillo chiles (55 g)
small piece of onion
1 clove of garlic
2 tsp (7 g) chicken bouillon powder
salt to taste
1 1/4 to 1 1/2 cup water or soaking liquid
**Makes 1 3/4 to 2 cups of sauce
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