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There is nothing better than making delicious food with totally fresh ingredients, which is a common characteristic of authentic Mexican cuisine. Ever since I shared my recipe for enchiladas verdes here on my site, people have been asking me to share my enchiladas rojas (red enchiladas) recipe.
So today, I am going to do just that – showing you how to make these delicious enchiladas with a homemade, creamy, and delicious red enchilada sauce.
The key to what makes this recipe great is the homemade red enchilada sauce, which is made with dry chilies, that you can find online or in the Hispanic section at your local grocery store.
To add the perfect amount of creaminess, this enchilada sauce includes a touch of heavy whipping cream. You can find pre made red enchilada sauce in most store in many different varieties, but there is nothing like this homemade version – trust me!
For this recipe you will need 2 ancho chilies, and 3 Anaheim or guajillo chilies, that have been de-seeded and boiled, which I explain how to do in ten minutes or less in my barbacoa tacos recipe.
You will also need 4 fresh tomatoes, 2 cloves of garlic, and 1/4 onion, all lightly grilled, and finally 2 tablespoons of sour cream (separate from the heavy whipping cream). You will blend all of the ingredients together, before straining out any leftover seeds and heating up for the enchiladas.
The chicken filling is almost as important as the sauce in making sure that these red enchiladas are the best ever. This recipe reminds me of growing up in Mexico when my mom would always make this easy recipe on the weekends so that we had more time to do family activities.
I remember how my mom always used to teach me how to season the sauce and the chicken filling while we spent time together talking and having fun.
These delicious red enchiladas go great with freshly chopped lettuce and radishes, and topped with queso fresco – or any other cheese that you want. My husband uses mozzarella, because he is not a big fan of queso fresco.
Another great thing about these enchiladas is that they don’t have to be baked, but they can be! We have tried them both way, and both are delicious!
How did they turn out for you?
The Best Red Enchilada Recipe
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Ingredients
For the Red Enchilada 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 of garlic, lightly grilled
1/4 onion, lightly grilled
3 Tablespoons of sour cream
1/4 cup of heavy whipping cream
For the Chicken Filling
1 Chicken Breast, cooked and shredded
4 Ounces of Cream Cheese
1/4 red onion, chopped
Cilantro
Salt and Pepper to Taste
Accompaniments
Tortillas
Once rolled, you can top with fresh lettuce, radish, and queso fresco or other cheese.
Instructions
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.
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