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.

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.

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.