Red Chicken Enchiladas

Once you try this red enchilada sauce, you will never need to buy store-bought again! There is nothing better than making delicious food with totally fresh ingredients, which is a common characteristic of authentic Mexican cuisine. Recipe from My Latina Table

Course Main Dish

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings enchiladas

Calories 1276kcal

Ingredients

Red Enchilada Sauce

2 ancho chilies dried, de-seeded and boiled
3 Guajillo or Anaheim Pepper dried, de-seeded and boiled
4 fresh tomatoes lightly grilled
2 cloves garlic lightly grilled
1/4 onion lightly grilled
3 tbsp sour cream
1/4 cup heavy whipping cream

Chicken Filling

1 chicken breast cooked and shredded
4 oz cream cheese
1/4 red onion chopped
fresh cilantro
salt and pepper to taste

Accompaniment

14 tortillas

Instructions

Red Enchilada Sauce

Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.
Strain out any seeds and add to a skillet, bringing to a slight boil.
Add the heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.

Chicken Filling

In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.
After about 5 minutes, add the cream cheese, and stir in with the chicken until well incorporated.
Season with salt and pepper and let cook for an additional five minutes.

To Make the Enchiladas

Lightly fry the corn tortillas in oil and pay dry.
Dip each tortilla in the red enchilada sauce, covering both sides completely.
Fill each tortilla with some of the chicken filling, and some cheese if desired.
At this point you can add them to a baking dish, top with mozzarella cheese and bake at 400 degrees for 15 minutes.
If you do not want to bake them, just put them on a plate, top with lettuce, cheese, and radish and serve immediately.

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