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–+ servings
Enchiladas Rojas Recipe.

Enchiladas Suizas Rojas

author Maricruz Avalos Flores
8 enchiladas
These enchiladas suizas rojas are made with tender corn tortilla filled with succulent, shredded chicken and topped with gooey melted cheese. The first bite releases a burst of savory goodness, as the flavors mingle and dance on your palate.
prep 15 minutes
cook 40 minutes
total 55 minutes
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Ingredients 

  • 8 corn tortillas
  • 2 cups shredded chicken
  • 1 cup melty cheese (Oaxaca, Chihuahua, mozzarella, etc)
  • oil for frying (as needed)

For the creamy sauce:

  • 1 lb tomatoes
  • 1 guajillo pepper (optional, sub with your preferred pepper)
  • 1 small onion (cut into chunks)
  • 1 Tablespoon chicken bouillon
  • 1 cup Mexican crema (or sour cream)
  • 1 Tablespoon butter
  • 1 clove garlic (peeled)
  • salt & pepper (to taste)

Instructions
 

  • Place tomatoes and guajillo chile in a pot, cover with water, and cook until tomates are nicely soft. Allow to cool down then remove the skin and stem of tomatoes.
  • Place cooked tomatoes, guajillo chile, onion, garlic, and chicken bouillon in a blender. Add 1 cup of water and blend until smooth.
  • Melt butter in a pan, pour the tomato sauce, and cook until it thickens a little bit (about 3 minutes).
  • Add cream, season with salt and pepper, and cook until the sauce thickens to coat the back of a spoon.
  • Turn off the heat and then add half of the creamy tomato sauce to a baking dish.
  • Preheat your oven to 350°F (175°).
  • Heat about ¼ cup of oil in a frying pan and lightly fry the tortillas on both sides to make them soft and pliable.
  • Place tortillas on a plate lined with kitchen paper towels to get rid of excess oil.
  • Place a tortilla flat on a plate and add a bit of shredded chicken and cheese on one side.
  • Roll the tortilla tightly and place it in the baking dish. Repeat until you use all tortillas and chicken.
  • Pour the remaining creamy tomato sauce over the rolled enchiladas and then add the remaining cheese on top.
  • Bake for about 20 minutes or until the cheese on top is melted and bubbling.
  • Sprinkle with some chopped parsley or cilantro and serve immediately.

Notes

  • When frying the tortillas make sure they don't become crispy or they will break when rolling them up.
  • You can make this recipe ahead of time, assemble the Enchiladas Suizas Rojas without the sauce in a baking dish, and cover them with cling film then into the fridge. When ready to eat, just pour the enchiladas sauce as well as the cheese and bake.
  • You can double this recipe by just doubling the ingredients.
Nutrition Information
Serving: 1 enchilada | Calories: 319kcal | Carbohydrates: 23g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 594mg | Potassium: 248mg | Fiber: 6g | Sugar: 4g | Vitamin A: 874IU | Vitamin C: 9mg | Calcium: 131mg | Iron: 1mg