From mylatinatable.com

The Best Red Enchilada Recipe

14 servings · 15 min prep · 15 min cook

Ingredients

For the sauce

• 2 Ancho Chilies (dried, de-seeded and boiled)
• 3 dried Guajillo or Anaheim Pepper (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

For the filling

• 1 Chicken Breast (cooked and shredded)
• 4 oz Cream Cheese
• 1/4 red onion (chopped)
• Cilantro
• Salt and Pepper to Taste

For assembly

• 14 Tortillas
• olive oil
• mozzarella cheese
• lettuce
• cheese
• radish

Steps

1. Combine all of the ingredients for the sauce except for the ¼ cup heavy whipping cream, and blend until smooth.
2. Strain out any seeds and add to a skillet, bringing to a slight boil.
3. Add ¼ cup heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.

   5 min

4. In a hot skillet, add a small amount of olive oil and then add the shredded 1 chicken, ~½ red onion, and the cilantro.
5. After about 5 minutes, add 4 oz cream cheese, and stir in with the 1 chicken until well incorporated.

   5 min

6. Season with salt and pepper and let cook for an additional five minutes.

   5 min

7. Lightly fry 14 corn tortillas in oil and pat dry.
8. Dip each tortilla in the ~½ red enchilada sauce, covering both sides completely.
9. Fill each tortilla with some of the 1 chicken filling, and some 4 oz cheese if desired.
10. At this point you can add them to a baking dish, top with mozzarella 4 oz cheese and bake at 400 degrees for 15 minutes.

    15 min

11. If you do not want to bake them, just put them on a plate, top with lettuce, 4 oz cheese, and radish and serve immediately.

Nutrition

Per serving

kcal

180

protein

7 g

carbs

21 g

fat

7 g

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