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boulders enchilada recipe
Linda

The Best Boulders Enchilada Recipe

Get ready for a fiesta in your mouth with these authentic Boulders Enchiladas! This recipe combines smoky chiles, tender chicken, and melted cheese for a flavor explosion in every bite. Discover the secret to good enchiladas, learn why some are called 'divorced enchiladas', and avoid soggy tortillas. This guide helps you master the enchilada filling for a truly Mexican taste, whether you prefer them soft or crispy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 enchiladas
Course: Main Course
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 whole corn tortillas Fresh
  • 3 cup chicken Shredded
  • 2 cup Monterey Jack cheese Shredded
  • 1 medium white onion diced
  • 1 cup queso fresco crumbled
  • 0.5 cup black olives sliced
  • 0.25 cup cilantro Fresh chopped
Sauce
  • 4 whole guajillo chilies Dried
  • 3 whole ancho chilies Dried
  • 4 cloves garlic Minced
  • 14.5 oz can fire-roasted tomatoes
  • 2 cup chicken broth
  • 1 tablespoon ground cumin
  • 1 tablespoon Mexican oregano

Equipment

  • Blender
  • Skillet
  • 9x13 inch Baking Dish
  • Mixing Bowls

Method
 

Prepare the Sauce
  1. Toast the dried chiles in a dry skillet until fragrant. Soak in hot water for 30 minutes. Blend the soaked chiles with fire-roasted tomatoes, garlic, cumin, oregano, and some of the soaking liquid until smooth. Simmer the sauce in a skillet for 10-15 minutes, seasoning with salt and pepper.
Prepare the Filling
  1. Sauté the diced onion in the same skillet until softened. Add the shredded chicken and ½ cup of the enchilada sauce, cooking until heated through.
Assemble the Enchiladas
  1. Preheat the oven to 350°F (175°C). Soften the tortillas in the microwave. Spread a thin layer of sauce in a baking dish. Dip each tortilla in the sauce, fill with the chicken mixture, and roll tightly. Place seam-down in the prepared baking dish.
Bake
  1. Pour the remaining sauce over the enchiladas and sprinkle with Monterey Jack cheese. Bake for 20-25 minutes, or until bubbly and golden brown.

Notes

Feel free to customize the filling with your favorite protein or vegetables. For a spicier kick, add a serrano or jalapeño pepper to the sauce. Garnish with fresh cilantro, sour cream, or your favorite salsa before serving.