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1 Chicken in pieces
1/2 Cup of vinegar
3 whole peppers
2 pinches of marjoram
1 roll 100 grams of wide chili
100 grams of guajillo chili
1 small glass of white wine
4 peeled garlic cloves
1 bay leaf
150 grams of white onion
2 cloves
1/4 cup of water Salt to taste



We start this recipe, first we are going to soak the bolillo in a little vinegar (without spending half a cup for the recipe), we leave the bolillo soaking and we begin to prepare the chicken that we are going to inject first with the white wine in a way uniform.

We blend the garlic cloves with the onion, the water, the vinegar and a little salt and this mixture will be our marinade that we will use to spread the chicken that, already spread, we will leave resting for a minimum time of 4 hours, the longer we leave resting. the chicken in the marinade will taste better.


We continue now we are going to devein the guajillo peppers and the ancho peppers, we put them to boil and when they look watery we drain the water and blend them together with the cloves, the marjoram, pepper, the bay leaf and the soaked bolillo, Since the chicken spent time with the previous marinade,

we spread it with this new mixture, taking care to place it on all sides so that the flavor remains the same in any piece, since the chicken is well spread, we are going to bake it in an oven preheated to 250 degrees centigrade for an estimated time of 45 minutes.


After this time we check the chicken and its cooking, we bathe it with the marinade that is left over or that has been left in the tray and we bake it again for 15 to 30 minutes, all depending on the cooking that is missing. When serving the enchilada chicken we must do it coming out of the oven accompanied by white rice or mashed potatoes as a side dish.

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