Instructions
For the Red Enchilada Sauce
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Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.
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Strain out any seeds and add to a skillet, bringing to a slight boil.
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Add the heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.
For the Chicken Filling
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In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.
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After about 5 minutes, add the cream cheese, and stir in with the chicken until well incorporated.
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Season with salt and pepper and let cook for an additional five minutes.
To Make the Enchiladas
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Lightly fry the corn tortillas in oil and pay dry.
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Dip each tortilla in the red enchilada sauce, covering both sides completely.
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Fill each tortilla with some of the chicken filling, and some cheese if desired.
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At this point you can add them to a baking dish, top with mozzarella cheese and bake at 400 degrees for 15 minutes.
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If you do not want to bake them, just put them on a plate, top with lettuce, cheese, and radish and serve immediately.
Nutrition
Serving: 1enchiladas | Calories: 180kcal | Carbohydrates: 21g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 260mg | Potassium: 278mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1865IU | Vitamin C: 4.9mg | Calcium: 51mg | Iron: 1.5mg