![\"\"](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2025\/05\/christmas-style-chicken-enchiladas-with-pozole-pinto-beans-v0-urhy67ry23ia1.webp\")
<\/p>\n<\/p>\n
2 cups cooked shredded chicken (rotisserie works great)<\/p>\n
10 corn tortillas (warm to soften)<\/p>\n
1 cup shredded Monterey Jack or Oaxaca cheese<\/p>\n
\u00bd cup chopped white onion (optional)<\/p>\n
1 tbsp oil (for softening tortillas)<\/p>\n
4 dried guajillo or New Mexico chiles (stemmed and seeded)<\/p>\n
1 garlic clove<\/p>\n
\u00bd tsp cumin<\/p>\n
1 \u00bd cups chicken broth<\/p>\n
Salt to taste<\/p>\n
1 cup roasted green chile (Hatch if possible), chopped<\/p>\n
1 tbsp flour<\/p>\n
1 tbsp oil<\/p>\n
1 \u00bd cups chicken broth<\/p>\n
1 garlic clove (minced)<\/p>\n
Salt to taste<\/p>\n
1 \u00bd cups dried pinto beans or 2 cans (drained and rinsed)<\/p>\n
\u00bd onion<\/p>\n
1 garlic clove<\/p>\n
Salt to taste<\/p>\n
Optional: bacon or ham for extra flavor<\/p>\n
<\/p>\n<\/div>\n
<\/div>\nRed Chile Sauce<\/strong>:<\/p>\n Boil dried chiles in water for 10 minutes to soften.<\/p>\n Blend with garlic, cumin, broth, and salt until smooth.<\/p>\n Strain and simmer 10 minutes to thicken.<\/p>\n Green Chile Sauce<\/strong>:<\/p>\n Saut\u00e9 garlic in oil, add flour and stir for 1 minute.<\/p>\n Slowly add broth and green chiles.<\/p>\n Simmer 10\u201315 minutes until thickened.<\/p>\n If using dry beans: soak overnight, then boil with garlic, onion, and salt until tender (1\u20131.5 hrs).<\/p>\n Canned: simmer with \u00bd cup water, garlic, and onion for 15 minutes.<\/p>\n Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n Lightly fry tortillas in oil to soften.<\/p>\n Fill each with chicken and onion, roll, and place in baking dish.<\/p>\n Cover half with red chile sauce, half with green chile sauce (\u201cChristmas style\u201d).<\/p>\n Sprinkle cheese over all. Bake uncovered for 15\u201320 minutes.<\/p>\n Top with shredded lettuce, diced tomatoes, sour cream, and guacamole.<\/p>\n Serve with pinto beans and optional rice or posole<\/p>\n","protected":false},"excerpt":{"rendered":" INGREDIENTS: For the Enchiladas: 2 cups cooked shredded chicken (rotisserie works great) 10 corn tortillas (warm to soften) 1 cup shredded Monterey Jack or Oaxaca cheese \u00bd cup chopped white onion (optional) 1 tbsp oil (for softening tortillas) Red Chile Sauce: 4 dried guajillo or New Mexico chiles (stemmed and seeded) 1 garlic clove \u00bd […]<\/p>\n","protected":false},"author":1,"featured_media":6703,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6701","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t2. Cook the Pinto Beans<\/strong><\/h4>\n
3. Assemble the Enchiladas<\/strong><\/h4>\n
\ud83e\udd57 Garnish + Sides<\/h3>\n