Creamy Chicken Enchiladas in Red Sauce

Creamy Chicken Enchiladas in Red Sauce

These enchiladas are inspired by my boyfriend’s family recipe, which uses a creamy chicken filling that no one can get enough of. They’re rolled in whole wheat tortillas and topped with a spicy red sauce, and taste great with a side of Mexican rice and beans and a cold beer.

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Creamy Chicken Enchiladas in Red Sauce


Yield: 6 servings

Cook Time: 2 hours

Ingredients:

  • 1 pound chicken breast meat
  • 3 tablespoons grapeseed or vegetable oil, divided
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 Serrano chile, chopped with seeds (for a milder sauce, remove them)*
  • 1 (13-ounce) can tomato sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 4 ounces cream cheese
  • 4 ounces sour cream
  • 1 1/2 cups shredded Monterrey or Pepper Jack cheese
  • 1 dozen whole wheat tortillas

*Use latex gloves or a plastic grocery bag to protect your hands while handling fresh chiles, as the oils can cause discomfort and burning. Wash your hands immediately afterward and avoid touching your eyes, face or other sensitive areas.

Directions:

  1. Rinse chicken and cover with water in a medium saucepan. Bring to a boil and then reduce to a simmer. Cook until meat is no longer pink in the middle, about 30 minutes. Strain and set aside to cool.
  2. Meanwhile, prepare the red sauce. Heat 1 tablespoon oil in a skillet over medium. Cook onion, garlic, and chile until softened, about 5 minutes. Stir in tomato sauce, cumin, red pepper, chili powder, and salt. Bring to a boil, then simmer until slightly reduced, about 15 minutes. Carefully transfer sauce to a blender and puree until smooth.
  3. Use two forks to shred cooked chicken. Place shredded meat, cream cheese, and sour cream in a medium mixing bowl and stir until well combined.
  4. Cover a large plate with paper towels and preheat oven to 350˚F. Heat remaining oil in a small pan over medium-high. Once it begins to quiver, quickly fry tortillas one at a time, using tongs to flip after about 5 seconds. Remove to drain.