The Best Red Enchilada

• Meat

  • 1 Chicken breast, cooked and shredded

• Produce

  • 1 Cilantro
  • 2 cloves Garlic
  • 1/4 Onion
  • 1/4 Red onion
  • 4 Tomatoes, fresh

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 Tortillas

• Dairy

  • 4 oz Cream cheese
  • 1/4 cup Heavy whipping cream
  • 3 tbsp Sour cream

Found on mylatinatable.com

Description

Ingredients

• 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
• 1 Chicken Breast, cooked and shredded
• 4 Ounces of Cream Cheese
• 1/4 red onion, chopped
• Cilantro
• Salt and Pepper to Taste
• Tortillas
• Once rolled, you can top with fresh lettuce, radish, and queso fresco or other cheese.

Directions

• 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.