Prepare time: 10 min
Cook: 100 min
Ready in: 115 min

This spicy Mexican dish is one of the best menus for you to eat at lunch or dinner. Colorado Enchiladas is a perfect combination of many spicy Mexican chiles, chicken and other ingredients wrapped in tortillas that you can make at home with the easy and simple recipes below.

How to cook Colorado Enchiladas

To cook this meal, you need to prepare the ingredients for the enchiladas, the Colorado sauce than for cooking the tortillas. For complete steps, follow the recipe below till the end.

Ingredients:

For Enchiladas:

  • 450 gr skinless chicken thighs
  • 450 ml chicken broth
  • Two cloves of garlic, minced
  • White onion, sliced
  • salt

For Colorado Sauce:

  • Four dried chile pepper, cut in halves
  • Four dried New Mexico chile, cut in halves
  • 300 ml boiling water
  • Ground coriander
  • Ground cumin
  • Six cloves garlic, minced
  • White onion, chopped
  • Vegetable oil
  • Salt and pepper

Assembly:

  • Vegetable oil
  • 150 gr of crumbled white cheese
  • A half of white onion, chopped
  • Chopped cilantro leaves
  • Flour tortillas

Directions

1To make the enchiladas: Prepare a large saucepan over high heat and put the chicken thighs, chicken broth, salt, garlic, and onions until boiled, and then lower the heat. Cover the pan and make it simmer for 20 minutes or until the chicken is well cooked. After that, move the chicken and set aside for a while.

2To make the Colorado sauce: Prepare a skillet over medium-high heat. Put the chiles on it and toast until 30 minutes or until the chiles skin get darken. You also can turn off the heat after you can smell the fragrance of the chiles.

3Then, move the chiles to a bowl and pour the boiling water. Let the chiles soak in hot water for 15 minutes until the chiles get soften. Next, prepare a food processor and move the chiles into it. Pulse for few seconds until the chiles into a pate form.

4Prepare and heat a saucepan over medium heat and put vegetable oil, coriander, cumin, garlic and onions for 8 minutes. Blend the chili paste with the vegetables and cook until simmer for four until 6 minutes or until the liquid slightly reduced. Add with salt and pepper then set aside for a while.

5Soften the tortillas in hot oil and drain it up with a paper towel. Dip the tortillas into Colorado sauce then set each layer with shredded chicken and a tablespoon of Colorado sauce. Then, roll up the tortillas and serve it on a plate.

Serve this while it is hot and you can add with crumbled cheese, onions and cilantro as the garnish on top of the dish.