Enchiladas Rojas de Pollo
Enchiladas Rojas de Pollo
Ingredients
For the Red Enchilada Sauce
- 1 yellow onion, roughly chopped
- 4 garlic cloves
- 5 roma tomatoes, quartered
- 1 1/2 teaspoons chicken bouillon powder
- 1/2 red bell pepper, chopped
- 1 cup chicken broth
- 2 tablespoons chipotle chili peppers in adobo sauce
- 2 tablespoons cream cheese, softened
- 1/2 cup crema, (such as Cacique Crema Salvadoreña)
- 2 tablespoons vegetable oil, divided
For the Enchiladas
- 10 corn tortillas, (such as Guerrero brand)
- 1/2 cup vegetable oil, for frying
- 2 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium heat. Add the roughly chopped yellow onion and garlic cloves. Sauté until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the quartered roma tomatoes to the pan with the onions and garlic. Continue to cook, stirring occasionally, until the tomatoes begin to break down and release their juices, about 8-10 minutes.
⏱️ 10 min
- 3
Carefully transfer the cooked onions, garlic, and tomatoes from the pan into a blender. Add the chicken bouillon powder, chopped red bell pepper, chicken broth, chipotle chili peppers in adobo sauce, softened cream cheese, and crema to the blender.
⏱️ 3 min
- 4
Blend all the ingredients until a smooth and creamy sauce is formed. If the sauce is too thick, you can add a tablespoon or two of additional chicken broth to reach your desired consistency.
⏱️ 2 min
- 5
In a separate large skillet or frying pan, heat 1/2 cup of vegetable oil over medium heat. Fry the corn tortillas one by one for about 15-20 seconds per side, just until they are softened and lightly golden. Do not let them get crispy. Place the fried tortillas on a paper towel-lined surface to absorb excess oil.
⏱️ 5 min
- 6
Preheat your oven to 350°F (175°C). Take each softened tortilla and add a portion of cooked shredded chicken (about 2 tablespoons) and some shredded Monterey Jack cheese (about 1 tablespoon) to the center.
⏱️ 5 min•🌡️ 350
- 7
Roll up each tortilla tightly to form an enchilada. Arrange the rolled enchiladas in a 9x13 inch baking dish, seam-side down. You may need to stack them slightly depending on the size of your dish.
⏱️ 5 min
- 8
Pour the blended red enchilada sauce generously over the arranged enchiladas in the baking dish, ensuring they are well coated.
⏱️ 2 min
- 9
Sprinkle the remaining shredded Monterey Jack cheese evenly over the top of the enchiladas.
⏱️ 1 min
- 10
Cover the baking dish tightly with aluminum foil. Bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 20 min•🌡️ 350
- 11
Remove from the oven and let rest for a few minutes before serving. Enjoy your Enchiladas Rojas de Pollo!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Enchiladas Rojas de Pollo
For the Red Enchilada Sauce
- 1 yellow onion, roughly chopped
- 4 garlic cloves
- 5 roma tomatoes, quartered
- 1 1/2 teaspoons chicken bouillon powder
- 1/2 red bell pepper, chopped
- 1 cup chicken broth
- 2 tablespoons chipotle chili peppers in adobo sauce
- 2 tablespoons cream cheese, softened
- 1/2 cup crema, (such as Cacique Crema Salvadoreña)
- 2 tablespoons vegetable oil, divided
For the Enchiladas
- 10 corn tortillas, (such as Guerrero brand)
- 1/2 cup vegetable oil, for frying
- 2 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or pan over medium heat. Add the roughly chopped yellow onion and garlic cloves. Sauté until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the quartered roma tomatoes to the pan with the onions and garlic. Continue to cook, stirring occasionally, until the tomatoes begin to break down and release their juices, about 8-10 minutes.
⏱️ 10 min - 3
Carefully transfer the cooked onions, garlic, and tomatoes from the pan into a blender. Add the chicken bouillon powder, chopped red bell pepper, chicken broth, chipotle chili peppers in adobo sauce, softened cream cheese, and crema to the blender.
⏱️ 3 min - 4
Blend all the ingredients until a smooth and creamy sauce is formed. If the sauce is too thick, you can add a tablespoon or two of additional chicken broth to reach your desired consistency.
⏱️ 2 min - 5
In a separate large skillet or frying pan, heat 1/2 cup of vegetable oil over medium heat. Fry the corn tortillas one by one for about 15-20 seconds per side, just until they are softened and lightly golden. Do not let them get crispy. Place the fried tortillas on a paper towel-lined surface to absorb excess oil.
⏱️ 5 min - 6
Preheat your oven to 350°F (175°C). Take each softened tortilla and add a portion of cooked shredded chicken (about 2 tablespoons) and some shredded Monterey Jack cheese (about 1 tablespoon) to the center.
⏱️ 5 min•🌡️ 350 - 7
Roll up each tortilla tightly to form an enchilada. Arrange the rolled enchiladas in a 9x13 inch baking dish, seam-side down. You may need to stack them slightly depending on the size of your dish.
⏱️ 5 min - 8
Pour the blended red enchilada sauce generously over the arranged enchiladas in the baking dish, ensuring they are well coated.
⏱️ 2 min - 9
Sprinkle the remaining shredded Monterey Jack cheese evenly over the top of the enchiladas.
⏱️ 1 min - 10
Cover the baking dish tightly with aluminum foil. Bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 20 min•🌡️ 350 - 11
Remove from the oven and let rest for a few minutes before serving. Enjoy your Enchiladas Rojas de Pollo!
⏱️ 5 min