Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 10 components
The flavors of classic enchiladas wrapped in a fried chicken sandwich. Crispy fried chicken is topped with a tangy red enchilada sauce and layered with enchilada slaw, a rich creamy bean sauce, and smoky chipotle bacon jam. Cotija cheese and cilantro finish this satisfying, saucy sandwich.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breasts2 cups for frying beef tallow or lard1 bun yellow potato bun or brioche1 tbsp for toasting bun unsalted butter{"buttermilk": "1/2 cup", "large egg": "1 egg", "fresh lime juice": "1 tbsp"} Wet Batter{"all-purpose flour": "1/4 cup", "potato starch": "1/4 cup", "chicken bouillon powder": "1 tsp", "chili powder": "1/2 tsp", "ground cumin": "1/4 tsp", "salt": "1/2 tsp", "black pepper": "1/4 tsp"} Dry BatterRed Enchilada Sauce 4 chiles dried guajillo chiles2 chiles dried ancho chiles1/2 cup canned or fresh diced tomato2 cloves minced garlic1/2 tsp ground cumin1/4 tsp dried oregano1/2 cup beef broth1 tbsp olive oil1/4 tsp salt1/8 tsp black pepperMexican Creamy Bean Sauce 3 tbsp full-fat refried beans2 tbsp sour cream1 tbsp mayonnaise1 tbsp cotija cheese (crumbled)1 tbsp goat cheese (softened)1 tbsp canned green chilies (diced)1 tbsp pickled jalapeños (minced)1 tbsp roasted and charred red peppers (diced)2 cloves roasted garlic (mashed)1 tbsp charred corn kernels1 tbsp roasted red onion (diced)1 tsp Cholula hot sauce1 tsp fresh lime juice1/2 tsp taco seasoningpinch black pepperpinch dried oregano (optional)1 packet Taco Bell sauce (optional)Enchilada Slaw 1/2 cup shredded red cabbage1/4 cup shredded green cabbage2 tbsp charred corn kernels2 tbsp black beans (rinsed, drained)2 tbsp diced tomato2 tbsp pickled red onions1 tbsp crumbled cotija cheese1 tbsp fresh cilantro (chopped){"red enchilada sauce": "2 tbsp", "sour cream": "1 tbsp", "fresh lime juice": "1 tbsp", "salt": "pinch"} DressingEnchilada Bacon Jam 4 slices thick-cut bacon (diced)1 chile dried guajillo chile (rehydrated, minced)1 chile dried ancho chile (rehydrated, minced)2 tbsp diced yellow onion2 tbsp diced tomato1 tbsp brown sugar1 tbsp apple cider vinegar1/4 tsp ground cumin2 tbsp waterEnchilada Spiced Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tsp red enchilada sauce1/4 tsp ground cumin1/4 tsp chili powderto taste pinch of salt1 tbsp crushed pork rinds (chicharrones)Candied Jalapeños 2 jalapeños fresh jalapeños (sliced into rings)1/4 cup granulated sugar2 tbsp water1 tbsp apple cider vinegarToppings & Assembly as needed Enchilada Slawas needed Enchilada Bacon Jamas needed Enchilada Spiced Goat Cheese Spread (spread on bottom bun)as needed Mexican Creamy Bean Sauce (spread on bottom bun over goat cheese spread)as needed Red Enchilada Sauce (smothered over chicken)as needed Pepper jack cheese (melted over chicken, lots)as needed Candied Jalapeñosas needed Pickled red onionsas needed Fresh cilantroDirections 1 Stem and seed 3-4 dried red chiles (ancho or guajillo). 2 Heat a dry skillet over medium heat and toast the chiles for 30 seconds on each side until fragrant. 3 Place toasted chiles in a blender with beef broth (1 cup), minced garlic (2 cloves), ground cumin (1/2 teaspoon), dried oregano (1/2 teaspoon), salt, and black pepper. 4 Blend until smooth, about 1 minute. 5 Strain through a fine-mesh sieve into a saucepan. 6 Heat over medium heat and simmer for 5 minutes. 7 Stir in Mexican crema (2 tablespoons) and simmer another 2 minutes. 8 Season with salt and pepper to taste. 9 Pat chicken breast dry with paper towels. 10 Whisk together buttermilk, egg, and fresh lime juice in a shallow bowl. 11 In another shallow bowl, combine flour, potato starch, chicken bouillon powder, ground cumin, dried oregano, garlic powder, salt, and black pepper. 12 Dip chicken into wet batter, coat thoroughly, then dredge in dry batter, pressing gently to adhere. Let rest on a plate for 5 minutes. 13 Heat beef tallow or lard to 350°F in a heavy-bottomed pot or deep skillet, using a thermometer for accuracy. 14 Carefully place battered chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 15 Drain on paper towels. 16 In a small bowl, whisk together fresh lime juice, olive oil, apple cider vinegar, chopped cilantro, garlic powder, salt, and black pepper. 17 In a medium bowl, toss shredded red cabbage and sliced roasted poblano peppers together. 18 Pour the dressing over the slaw and toss to coat. 19 Refrigerate until ready to use. 20 Roast poblano peppers directly over a gas flame or under a broiler until completely charred, about 3-4 minutes per side. 21 Place charred peppers in a plastic bag or covered bowl for 5 minutes to steam. 22 Peel away the charred skin under cool running water. 23 Remove stems and seeds. 24 Slice into strips. 25 Cook chopped chorizo in a small skillet over medium heat for 3-4 minutes until browned and crumbled. 26 Drain excess fat and let cool. 27 In a small bowl, combine softened cream cheese and shredded sharp cheddar. Mix until smooth. 28 Fold in the cooled crumbled chorizo, garlic powder, and salt until well combined. 29 Butter and toast the bun lightly until golden, about 1-2 minutes per side. 30 Spread the cheese and chorizo spread on the bottom bun. 31 Place the enchilada sauce-coated chicken on top. 32 Pile the enchilada cabbage slaw on the chicken. 33 Top with roasted poblano strips, crumbled queso fresco, and pickled jalapeños. 34 Cap with the toasted top bun. 35 Serve immediately while the chicken is hot.
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