Chicken Red Enchiladas

Name: Chicken Red Enchiladas
Total time: 4500 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 2 1/2 cups cooked chicken, chopped (about 350 grams); 1 medium green bell pepper, chopped; 6 ounces cream cheese, softened (use half regular and half Philadelphia brand if desired); 1 1/2 cups shredded Colby and Monterey Jack cheese (about 170 grams); 12 corn tortillas (8-inch); 2 cups red enchilada sauce (can be found at specialty or Mexican grocery stores) (about 475 ml); 3/4 cup sour cream (or plain yogurt as a substitute) (about 180 ml); 2 cloves garlic, finely minced

lupita @cook_1089457

España y México

Enchiladas are one of the most popular foods in Mexico. They’re made with tortillas (flatbreads similar to those used for tacos) and a filling—here, delicious chicken (you can also use turkey) and spicy chili sauces. If you’re concerned about the heat from the chiles, you can check my tips section for the spiciness levels of different chiles.

There are many types of enchiladas—red, green, Swiss, mole, bean, and more. Red enchiladas use a sauce made from tomatoes or dried chiles to give them their signature color.

Video: Enchiladas suizas

There are many types of enchiladas—red, green, Swiss, mole, bean, and more. Red enchiladas use a sauce made from tomatoes or dried chiles to give them their signature color.

Video: Enchiladas suizas

lupita @cook_1089457

España y México

There are many types of enchiladas—red, green, Swiss, mole, bean, and more. Red enchiladas use a sauce made from tomatoes or dried chiles to give them their signature color.

Video: Enchiladas suizas

There are many types of enchiladas—red, green, Swiss, mole, bean, and more. Red enchiladas use a sauce made from tomatoes or dried chiles to give them their signature color.

Video: Enchiladas suizas

Saved

Ingredients

75 minutes

Serves 6 servings

2 1/2 cupscooked chicken, chopped (about 350 grams)
1medium green bell pepper, chopped
6 ouncescream cheese, softened (use half regular and half Philadelphia brand if desired)
1 1/2 cupsshredded Colby and Monterey Jack cheese (about 170 grams)
12corn tortillas (8-inch)
2 cupsred enchilada sauce (can be found at specialty or Mexican grocery stores) (about 475 ml)
3/4 cupsour cream (or plain yogurt as a substitute) (about 180 ml)
2 clovesgarlic, finely minced

Saved

Steps

75 minutes

1

Preheat the oven to 350°F.
2

Mix the chicken, green bell pepper, cream cheese, and half of the shredded cheese until well combined.
3

Dip each tortilla in the enchilada sauce and shake off any excess.
4

Place the tortillas on a suitable cutting board.
5

Spoon 1/4 cup of the chicken mixture along the center of each tortilla, then roll them up.
6

Place the rolled tortillas seam-side down in a greased 13x9-inch baking dish (use butter or oil).
7

Pour the remaining enchilada sauce over the filled tortillas.
8

Bake the enchiladas for 25 minutes.
9

Remove from the oven; sprinkle with the remaining shredded cheese. Mix the sour cream with the garlic.

Saved

Cooksnaps

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lupita @cook_1089457

Published in the US on August 29, 2025 14:01

España y México

No soy Eva Longoria, pero aqui estoy. Estoy casada, he vivido en España, Chile y otros países de América Latina debido al trabajo de mi marido (en una gran cadena hotelera). Ahora estoy nuevamente en España tras dos años en Puebla con mi madre, y un año en Mexico DF. Estudié Derecho en la UNAM, pero no lo terminé..Terminé los estudios de turismo España, pero no trabajo. Llevo varios meses en Mis recetas y me ha encantado. Modestamente me gustaría que entre todos los mexicanos promoviéramos un mejor conocimiento de la cocina mexicana en el mundo, especialmente en Europa.

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