The Best Red Enchilada Recipe


For the 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.

For the 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.


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