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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 myenchiladas rojas (red enchiladas) recipe.
Today, I am going to do just that. Keep reading to find out how 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. It 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. One bite, and you will believe me!
Red Enchilada Recipe
For this recipe you will need 2 ancho chilies, and 3 Anaheim or guajillo chilies. They will need to be de-seeded and boiled. If you need a refresher on how to do that, check it out on mybarbacoa tacos recipe.
You will also need 4 fresh tomatoes, 2 cloves of garlic, and 1/4 onion, all lightly charred. Finally, you will also need 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 it up before adding to the 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?
If you loved this recipe, check out these other delicious meals:
- Chipotle Chicken Enchiladas with Pico De Gallo
- Fast and Easy Mexican Mole Enchiladas
- Homemade Enchiladas Verdes
- Tacos Al Pastor Recipe Homemade Version
The Best Red Enchilada Recipe
Once you try this red enchilada sauce, you will never need to buy store-bought again!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: enchiladas, mexican recipe
Servings: 14 enchiladas
Calories: 180kcal
Author: Charbel Barker
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
- 14 Tortillas
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 pat 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
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
Tried this recipe?Mention @mylatinatable or tag #mylatinatable!
