El Cholo’s Sonora-Style Enchiladas
Published Jan. 4, 2023
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1poblano chile, halved, seeded and finely chopped
- 1tomato, chopped
- 1tablespoon salt
- 1teaspoon dried Mexican oregano
- 1teaspoon ground white pepper
- 1garlic clove, chopped
- 2(packed) cups shredded cooked chicken (about 10 ounces)
- Minced fresh cilantro, to taste
- 3½cups Red Enchilada Sauce, warmed
- 3cups Green Enchilada Sauce, warmed
- Vegetable oil, as needed
- 18corn tortillas
- 2cups canned black beans
- 10ounces Monterey Jack cheese, shredded (about 4 cups)
- ½medium red onion, finely chopped (about ½ cup)
- 6large eggs
- ½cup sour cream, thinned with water until easy to drizzle
- Sliced black olives, minced red bell pepper and sliced scallions, for garnish (optional)
For the Chicken Filling
For Assembly
Nutritional analysis per serving (6 servings)
945 calories; 50 grams fat; 22 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 72 grams carbohydrates; 15 grams dietary fiber; 21 grams sugars; 54 grams protein; 3043 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the chicken filling: In a medium saucepan, combine poblano, tomato, salt, oregano, white pepper and garlic with 3½ cups water. Bring to a boil over high, then cook over medium heat for 30 minutes. Add chicken, cook for an additional 10 minutes, then stir in cilantro.
- Step 2
While the filling cooks, prepare the red enchilada sauce and green enchilada sauce. (You also can prepare both sauces first and keep them warm over low heat.)
- Step 3
When ready to assemble the enchiladas, heat the broiler and set an oven rack a few inches away from it. (It is tricky to assemble all six servings of enchiladas at once, but they can be assembled in batches or cooked off one or two at a time. The components all store well refrigerated for a few days.)
- Step 4
Heat a medium skillet over medium. Add a layer of vegetable oil that is about the thickness of a corn tortilla and heat over medium-high. Using tongs, dip tortillas in hot oil, quickly cooking on both sides just until warmed without allowing tortillas to become crisp, about 20 seconds per side. Transfer warmed tortillas to a plate and continue until all are fried, adding oil as needed.
- Step 5
Stack one serving of enchiladas at a time: Dip 1 tortilla in red sauce until fully coated and place on an ovenproof rimmed plate, bowl or baking dish that is slightly wider than the tortilla. Top with ⅓ cup of black beans and a sprinkling of the cheese.
- Step 6
Dip a second tortilla into the red sauce, then place it on top. Top the second tortilla with ½ cup of chicken filling, spreading it in an even layer. Dip a third tortilla into the green sauce until fully coated, then set it on top of the chicken filling. Liberally top half of the top tortilla with red sauce and the other half with green sauce; sprinkle generously with cheese and red onion.
- Step 7
Assemble remaining tortilla stacks.
- Step 8
Heat the enchiladas under the broiler, working in batches, until cheese is well melted, 1 to 2 minutes. While cheese is melting, fry eggs in a skillet, in batches as needed.
- Step 9
Top each serving with a fried egg; season the egg with salt. Drizzle each serving liberally with the loosened sour cream. Top with garnishes, as desired, and serve immediately.
Private Notes
Comments
This would be so easy to make into a complete vegetarian meal simply by omitting the chicken. With the beans and eggs, it’s still a hearty meal.
After years of trying and failing to make rolled enchiladas (the corn tortillas would always break even after dipping in sauce) this method is my new standard. It's faster, easier and makes an impressive presentation.
These are quite similar to the enchiladas served in New Mexico.
I used high-quality red enchilada sauce and high-quality green enchilada sauce rather than making my own. This allowed this dish to be a fairly quick meal preparation. I also reduced the amount of liquid by half when preparing the chicken mixture.
This was delicious. I used smoked shredded chicken, which added a nice smoky flavor. I topped it with guacamole rather than sour cream. I used locally prepared flour tortillas instead of corn. I would be tempted to skip the third tortilla next time.
These are the only enchiladas I have ever had that come close to the enchiladas a Mexican friend made for me years ago. Absolutely delicious. My new go-to recipe. If you don't feel like making both sauces, making these with either the green or red sauce on its own is a good option for simplifying the recipe a bit.