Name: Chicken Enchiladas Negras
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 plum or Roma tomato, halved (4 ounces; 114 g); 1/2 medium white onion, end trimmed off, layers peeled apart and separated (4 ounces; 114 g); 1 head black garlic, about 13 cloves, separated and peeled (33 g) (see note); 3 pasilla negro chiles (15 g), stemmed; 3 chiles de arbol (3 g), stemmed; 1 1/2 cups homemade chicken stock or store-bought low-sodium chicken broth; 8 (6-inch) corn tortillas; 1 pound (435 g) finely shredded homemade roasted chicken or store-bought rotisserie chicken (from chicken; about 3 cups shredded meat); 1 tablespoon lard, preferably leaf, plus more if needed, divided (see notes); 1/2 medium white onion (4 ounces; 114 g), thinly sliced; 2 cups thinly sliced green cabbage (from 1/2 head of cabbage); 1 cup fresh cilantro leaves, finely minced; Crema, for garnish; Queso fresco or cotija cheese, for garnish

Chicken Enchiladas Negras

These Mexican chicken enchiladas negras get their deep color and bold flavor from dried black chiles, charred tomatoes, and sweet, umami-packed black garlic. And they're easy enough to make on a weeknight thanks to rotisserie chicken.

35 min total 10 min prep 25 min cook 4 671 cal

Instructions

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1 For the Salsa: Adjust oven rack to upper-middle position and preheat oven broiler to high setting. Line a rimmed baking sheet with aluminum foil, then add tomato and onion layers spread in an even layer. Broil until well charred, 3 to 5 minutes. Flip and broil until second side is charred, about 3 more minutes. Set baking sheet aside to cool.
2 In a blender jar, add charred ingredients, black garlic, chiles, and chicken stock. Blend on high until smooth, about 1 minute. Season with salt to taste.
3 In a medium saucepan, add sauce and set it over low heat until warmed through, about 5 minutes. Hold sauce warm over low heat while preparing tortillas. Remove foil from cooled baking sheet and line now-empty sheet with a layer of paper towels.
4 In an 8- or 10-inch skillet, melt 1 teaspoon lard over medium heat. Add 1 tortilla and cook until softened, about 10 seconds. Flip and cook for 10 seconds longer. Transfer to paper towel–lined sheet. Repeat with remaining tortillas, adding a lard, a teaspoon at a time,as the skillet dries out.
5 Add shredded chicken to now-empty skillet and toss occasionally until warmed through.
6 One at a time, using tongs, dip tortillas into the sauce, then transfer to a plate. Fill tortillas with shredded chicken, then roll tortilla around chicken. Transfer to a serving platter or individual plates. Spoon remaining salsa over the enchiladas. Serve with onion, cabbage, crema, queso, and cilantro.