Adobo Enchiladas
A comforting Mexican classic. Soft corn tortillas dipped in a rich, spiced red adobo sauce, packed with chicken, and topped with a blanket of melted cheese alongside traditional rice and beans.
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70 min
Mexicana
4 servings
The story behind
This recipe always takes me back to weekend brunches at my aunt's place in Mexico. Instead of a basic tomato sauce, she'd make this thick, fragrant adobo with dried chilies and a splash of vinegar that made the whole house smell amazing. She always insisted that letting the tortillas soak up the adobo before frying was the real secret. It’s the perfect comforting dish for a lazy Sunday morning or late lunch, paired with a warm cup of coffee and good company.
Instructions
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1Make the adobo: boil the guajillo and ancho chilies until soft. Blend them with garlic, the splash of vinegar, oregano, salt, and just a bit of water to keep it thick. Strain it and cook it in a pan for a couple of minutes.
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2Dip each tortilla into the warm adobo sauce, coating both sides well.
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3Quickly fry the coated tortillas in a hot pan with oil or lard just to soften and cook them through without breaking.
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4Fill the tortillas with the shredded chicken, roll them up, and place them on your serving plate.
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5Spoon a little extra adobo sauce over the top if you like them extra saucy.
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6Cover generously with the melting cheese and pop them in the microwave or oven for a few minutes until the cheese is completely melted.
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7Serve them hot with a side of red rice and refried beans.
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