The Last Red Enchilada Sauce Youll Need Recipes
THE BEST RED ENCHILADA RECIPE
Once you try this red enchilada sauce, you will never need to buy store-bought again!
Provided by Charbel Barker
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : ServingSize 1 enchiladas, Calories 180 kcal, Carbohydrate 21 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 260 mg, Fiber 2 g, Sugar 4 g
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