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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.

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.

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.

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.

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.

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.

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.

Pour the blended red enchilada sauce generously over the arranged enchiladas in the baking dish, ensuring they are well coated.

Sprinkle the remaining shredded Monterey Jack cheese evenly over the top of the enchiladas.

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.

Remove from the oven and let rest for a few minutes before serving. Enjoy your Enchiladas Rojas de Pollo!


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.

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.

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.

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.

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.

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.

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.

Pour the blended red enchilada sauce generously over the arranged enchiladas in the baking dish, ensuring they are well coated.

Sprinkle the remaining shredded Monterey Jack cheese evenly over the top of the enchiladas.

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.

Remove from the oven and let rest for a few minutes before serving. Enjoy your Enchiladas Rojas de Pollo!
