Four Cheese and Chicken Enchiladas

Indulge in the bold and vibrant flavors of Mexican cuisine with this delectable Four Cheese and Chicken Enchilada recipe. Perfect for a group of friends who enjoy cooking together and appreciate a spicy kick in their meals, this dish is a delightful fusion of soft corn tortillas, a rich enchilada sauce made from ancho chiles, and a creamy four-cheese and chicken filling. Adapted from a recipe by Bobby Flay, these enchiladas are sure to become a crowd favorite. Get ready to savor the taste of Mexico in every mouthwatering bite!

YIELD: 4–6 servings

INGREDIENTS:

• 12 soft corn tortillas

For the Enchilada Sauce:

• 2 ancho chiles (dried)
• 3 tablespoons vegetable oil
• 1 large red onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 cup dry white wine
• 1 (16 ounce) can plum tomatoes, pureed
• 2 cups homemade chicken or vegetable stock
• Salt and freshly ground pepper

For the Four Cheese and Chicken Filling:

• 8 ounces soft goat cheese (chèvre)
• 3 cloves garlic, coarsely chopped
• ¼ cup freshly grated Romano, Asiago, or Parmesan cheese
• 1 cup grated Chihuahua cheese or Mexican cheese
• 1 cup grated white cheddar or medium cheddar cheese
• 2–3 boneless/skinless chicken breasts, cooked and shredded/chopped
• 2 tablespoons fresh lime juice
• ¼ cup finely chopped cilantro
• Salt and freshly ground pepper

To assemble:

• 1.5 cups of enchilada sauce
• Grated cheese for topping
• Chopped cilantro and green onions for garnish
• Extra sauce and sour cream for serving

INSTRUCTIONS:

1. Boil the ancho chiles in 2 cups of water. After 30 minutes, remove stems and seeds, then puree the chiles with ¼ cup of the soaking liquid.
2. In a saucepan, heat oil over medium-high heat. Cook onions until soft and translucent, then add garlic, cumin, and oregano. Cook for 1 to 2 minutes.
3. Stir in the ancho puree, wine, tomatoes, and stock. Cook until slightly thickened. Season with salt and pepper.
4. Mix the soft goat cheese, garlic, lime juice, and Romano, Asiago, or Parmesan cheese until smooth. Fold in the cilantro and shredded chicken. Season with salt and pepper.
5. Preheat the oven to 375°F.
6. Spread ½ cup of sauce on the bottom of a baking dish.
7. Dip each tortilla in the sauce to coat both sides. Spoon 2 tablespoons of the cheese and chicken filling onto each tortilla. Roll to close and place seam side down in the baking dish.
8. Pour 1.5 cups of sauce over the enchiladas and top with grated cheese.
9. Bake for 20 to 30 minutes, or until heated through and the cheese is melted and bubbling.
10. Remove from the oven and sprinkle with chopped cilantro and green onions.
11. Serve with extra sauce and sour cream on the side for a delightful Mexican feast!

TIPS:

• To rehydrate the dried ancho chiles, simply boil them in water, then blend them to create a smooth puree. This puree adds depth and smokiness to the enchilada sauce.
• When cooking the onions and garlic for the sauce, be careful not to burn the garlic, as it can turn bitter.
• For the Four Cheese and Chicken Filling, you can use soft goat cheese (chèvre) for a tangy flavor, and a combination of Romano, Asiago, or Parmesan cheese for a rich, nutty taste.
• Use a mix of Chihuahua cheese or Mexican cheese and white cheddar or medium cheddar cheese to achieve a perfect balance of flavors and textures.
• For the chicken, use boneless and skinless breasts that have been cooked and shredded. This ensures a tender and succulent filling.
• Don’t forget the fresh lime juice and cilantro in the filling – they add a burst of freshness to the enchiladas.
• To assemble the enchiladas, dip each tortilla in the sauce before filling and rolling to impart flavor to every layer.
• Arrange the rolled tortillas in the baking dish seam side down to prevent them from opening during baking.
• Reserve some of the sauce to pour over the enchiladas and top them with extra grated cheese before baking to create a luscious, gooey topping.
• After baking, garnish the enchiladas with chopped cilantro and green onions for a burst of color and freshness. Serve with extra sauce and sour cream on the side for a customizable experience.