Clean Recipes, Gluten-Free, Main Meals, Meat, Poultry, Recipes

Chicken in Guajillo Enchilada Sauce

May 7, 2015

Chicken in Guajillo Enchilada Sauce

yields: 4-6 servings


E: So I had to work late yesterday. I had a community committee meeting at work. I made this dish for Sam so he could just put it in the oven when he got home. It was the first time I made it. It has the flavors of being an enchiladas, except it doesn’t have the fried tortillas. Enchilada sauces, like moles, are one of my favorite things to try at restaurants because the flavors change depending on where from Mexico the family recipe is from. My parents are from San Luis Potosi, Mexico. My parents’ grandparents, and some siblings still live there.  Specifically, they live in a small town called Hernandez, in the province of Villa de Ramos. Most people there are farmers: growing staples such as beans, corn, and chile. When my parents visit, they usually bring back some organic, local dried chiles. My mom recently visited me in March and she left me a bag of Chile de Arbol, and Chile Guajillo. So, I made this enchilada sauce from chile guajillo. I experimented with adding a bit of chipotle as well.


Shredded chicken

Tip: To save time you can cook the chicken in a crock-pot overnight. Place 4 breasts with one can of organic chicken stock, salt and pepper in the crock-pot and cook on high for 4 hours. You can use as much chicken as you like, store the rest.

5 guajillo chiles

2 garlic cloves

garlic salt

1 teaspoon cumin

2 tablespoons chipotle sauce

2 tablespoons tomato sauce

1 tablespoon honey

kosher salt


Preheat your over to 350 degrees. [Skip this step if you are just making the sauce for later use.]


Wash chiles of any dirt or residue. Bring to boil a medium sauce pan. Place the chiles for about 5 minutes. Turn heat off. Let the chiles re-hydrate in hot water for another 5-8 minutes. The skin of the chile should be soft and no longer wrinkled. Then remove the stems. The seeds should have fallen out of the chiles by now. If not, then using a knife slice a chile and take seeds out. Place the chiles in a blender. Add the remaining ingredients. Add 1.5 cups of water. If you find the sauce is too thick, you can add more water.


[If you aren’t going to use the enchilada sauce until later, then you should pour the sauce into a sauce pan. Bring to medium heat, and simmer for 20 minutes. Then just let it cool and pour into container for later use. ]


Place your shredded chicken in a deep oven-safe casserole dish. Season chicken with salt, pepper, and cumin. Pour the enchilada sauce on top. You may add cheese if you like. Place in oven for 20 minutes.

Optional: You may add sliced scallions, green part only and sprinkle some cilantro on top. Plate with Mexican rice, or brown rice for a healthier option. Or you can use chicken to make burritos or tacos. It’s very versatile.

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