This is one of my most requested dishes by far! For me making Enchiladas is all about the sauce. Once you have the sauce perfected you have the ability to reach the pinnacle of homemade Mexican comfort food! This is one of those recipes that you can make your own, it starts similar to making a good chicken stock from scratch…here’s what you will need:

1 whole chicken, rinsed and patted dry
8 peeled cloves of garlic
1 large yellow onion diced
1/4 cup roasted garlic, onion and jalapeno pepper puree (roast garlic, thick sliced onions and a couple of seeded jalapeno peppers tossed with olive oil, salt and pepper in oven at 350 for 1hr. then puree)
3-5 Chipotle peppers w/Adobo sauce(depending on heat preference)
1 28 ounce can whole peeled tomatoes in puree
2-3 tablespoons adobo seasoning
2-3 chopped carrots
2-3 chopped celery stalks
1 bunch Cilantro, thick stems removed
Olive Oil
Vegetable Oil
Kosher Salt, Ground Black Pepper,Cumin, Mexican Oregano and Paprika
Corn Tortillas
Mild Cheddar Cheese
Cold Water
Sour Cream and Fresh Cilantro for garnish

Preheat oven to 350 degrees.
Start with some extra virgin olive oil in a large stockpot on medium heat, add carrots, celery, diced onion, peeled garlic cloves and season with salt, pepper, cumin, oregano and paprika. Once lightly caramelized, add the chipotle peppers with adobo, the roasted garlic puree, then rub chicken with adobo and add to pot with the bunch of cilantro cover with water and let it simmer for 60 to 90 minute. Remove the chicken and let it cool. Put tomatoes in a bowl and break up using hands then add to stock, take immersion blender and blend entire pot thoroughly. Taste and season if needed. Place a layer of the enchilada sauce in a casserole dish. Shred all the meat from the chicken discarding skin and bones, then individually fry each corn tortilla for about 30 seconds per side in vegetable oil and place on paper towels. Fill tortillas with about 2 tablespoons of shredded chicken roll and place seam side down in casserole dish. Once dish if full, top with several ladles of sauce and cover with cheese. Bake for about 35-45 minutes. Place a ladle of sauce on plate, then 2-3 enchiladas and top with a dollop of sour cream and some fresh cilantro. Enjoy!!