Creamy Chicken Enchiladas Rojas

Creamy Chicken Enchiladas Rojas ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 0.5 cup yellow onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 0.5 cup chicken broth
• 4 oz cream cheese, softened
• 1 cup Monterey Jack cheese, shredded
• 0.25 cup fresh cilantro, chopped
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 tbsp chili powder
• 1 tsp ground cumin
• 0.5 tsp garlic powder
• 0.5 tsp dried oregano
• 2.5 cups chicken broth
• 1 tbsp tomato paste
• 0.5 tsp salt
• 12 corn or flour tortillas (6-inch)
• 0.5 cup vegetable oil for frying
• 1 cup Monterey Jack cheese, shredded
• 0.5 cup sharp cheddar cheese, shredded
• as needed sour cream or Mexican crema
• as needed fresh cilantro, chopped

How to make Creamy Chicken Enchiladas Rojas

1. Preheat oven to 375°F (190°C). Spray a 9x13 inch baking dish with non-stick cooking spray.
2. To prepare the chicken filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1.5 pounds chicken breasts and cook for 6-8 minutes per side until lightly browned and cooked through. Remove chicken, shred, and set aside.
3. In the same skillet, add 1/2 cup chopped yellow onion and cook until softened, about 3-4 minutes. Stir in 2 minced garlic cloves, 1 teaspoon ground cumin, and 1 teaspoon chili powder; cook for 1 minute until fragrant.
4. Stir in 1/2 cup chicken broth, bring to a simmer, then reduce heat. Add the shredded chicken back to the skillet along with 4 ounces softened cream cheese, 1 cup shredded Monterey Jack cheese, 1/4 cup chopped fresh cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the cream cheese is melted and well combined.
5. To make the red enchilada sauce: In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute to create a roux.
6. Add 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano to the roux. Cook for 30 seconds, stirring constantly, until fragrant.
7. Gradually whisk in 2.5 cups chicken broth and 1 tablespoon tomato paste until smooth. Bring the sauce to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until thickened. Season with 1/2 teaspoon salt.
8. Pour approximately 1/2 cup of the red enchilada sauce into the prepared baking dish, spreading it evenly across the bottom.
9. Heat 1/2 cup vegetable oil in a separate shallow pan over medium-high heat. Quickly dip each of the 12 tortillas into the hot oil for 5-10 seconds per side, just until softened and pliable, then briefly drain on paper towels. This step prevents the tortillas from tearing and becoming soggy.
10. Lay a softened tortilla flat. Spoon about 1/4 cup of the chicken filling down the center, then tightly roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
11. Pour the remaining red enchilada sauce evenly over the rolled enchiladas. Sprinkle with 1 cup shredded Monterey Jack cheese and 1/2 cup shredded sharp cheddar cheese.
12. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is hot and simmering. If desired, broil for 1-2 minutes at the end for a golden-brown cheese topping.
13. Remove from the oven and let the enchiladas rest for 5-10 minutes before serving. This allows the sauce to settle. Serve hot, garnished with a dollop of sour cream or Mexican crema and extra chopped fresh cilantro.

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