Chicken Enchiladas in Peanut and Almond Sauce: Enchiladas en Cacahuate y Almendras

articles Food & Cuisine Recipes

Karen Hursh Graber

This is a delicious and unique version of enchiladas, reminiscent of the chicken in nut sauces served in Oaxaca and Veracruz. If you can’t find raw peanuts, use the ones that come already roasted in bags, and in that case, do not toast them. If you do use raw peanuts, be sure to remove the papery husks as well as the shells. This is one dish that requires corn tortillas instead of the usual norteño flour tortillas.


  • ¼ pound peanuts, peeled and lightly toasted on a dry comal or griddle
  • ¼ pound almonds, peeled and lightly toasted on a dry comal or griddle
  • 3 tablespoons sesame seeds, lightly toasted on a dry comal or griddle
  • 6 ancho chiles, seeded and deveined
  • ½ medium white onion, peeled and coarsely chopped
  • 2 cups chicken broth, preferably homemade
  • corn oil as necessary
  • 18 medium corn tortillas
  • 1 large chicken breast, cooked and shredded



Place the toasted peanuts, almonds and sesame seeds in the container of a blender or food processor and process to break them up a bit before adding the other ingredients.

Simmer the chiles in water to cover for 15 minutes or until tender, drain and add to the blender or processor with the nuts. Add the onion, garlic, and 1 cup of the broth and puree until as smooth as possible.

Heat 1 tablespoon of the oil in a saucepan, add the puree and fry for about 10 minutes, stirring frequently. Stir in the remaining broth a little a time, until the sauce has the consistency of heavy cream.

In a frying pan with oil to cover the bottom, soft-fry each tortilla, turning once, and place on paper towels to drain. You will have to add more oil from time to time, but the tortillas should not be deep fried or allowed to become crisp. (Tortillas are ready to turn when the first side begins to puff up, and ready to remove from the pan when the second side begins to puff up.)

Reheat the sauce if it has cooled down, dip each tortilla in sauce, place it on a plate, fill with chicken and roll up. Follow with remaining tortillas. Drizzle enchiladas with more sauce if desired. Serve immediately. Makes 6 servings of 3 enchiladas each.

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Published or Updated on: July 1, 2006 by Karen Hursh Graber © 2008
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