Chipotle Chicken Enchiladas made with homemade Alfredo sauce and pico de gallo is a delicious twist on a Mexican classic.

I grew up eating many different varieties of enchiladas in Mexico. There are enchiladas verdes, enchiladas rojas, enchiladas de mole, and many more. All of those varieties are delicious, but sometimes I like to try something a little bit different.

The basic recipe for enchiladas consists of tasty corn or flour tortillas, some type of sauce, a delicious filling, and cheese. As long as you have some combination of those ingredients, it is hard to go wrong.

Today’s enchilada recipe is based off of this delicious chipotle chicken enchiladas recipe that you can find here. When I saw this recipe for the first time, I knew I had to try it. It has chipotle, chicken, and Alfredo sauce! I had never tried enchiladas with Alfredo sauce, but it sure sounded good to me.

I decided to switch it up a bit by making my own Alfredo sauce, adding some cream cheese to the chicken filling, and topping it with a fresh pico de gallo.

This chipotle chicken enchiladas recipe also includes an ingredient that any Mexican mother is very familiar with – Knorr Chicken Bouillon! I love this stuff and remember my mom using it in many recipes when I was growing up. I have continued the tradition and always have some on hand. In addition, the recipe calls for Country Crock Spread as well, which gives the tortillas a delicious flavor.

If you are a Latina mom looking for a great resource loaded with information and delicious recipes, you should definitely check out vivemejor.com. I keep finding great recipes like this one on there as well as other great tips and articles.

I made this chipotle chicken enchiladas recipe tonight for my family and let me just say – this whole pan that you see below was empty when they got through with it :). Give this recipe a try now and let me know how it turns out.

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Chipotle Chicken Enchiladas with Pico De Gallo

Chipotle Chicken Enchiladas made with homemade alfredo sauce and pico de gallo is a delicious twist on a Mexican classic. 

Course Main Course

Cuisine Mexican

Keyword enchiladas, mexican food

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 Enchiladas

Calories 390kcal

Author Charbel Barker

Ingredients

For the Alfredo Sauce

• 1 Pint of Heavy Whipping Cream
• 1/2 stick of butter melted
• 1 cup of shredded or grated Parmesan cheese
• Ground white pepper garlic powder, onion powder, and salt to taste

For the Enchiladas

• The Alfredo sauce from this recipe or one 16 oz jar store bought
• 1/2 tsp. Knorr® Chicken flavor Bouillon
• 1/2 cup water
• 1 Tbsp. finely chopped chipotle peppers in adobo sauce
• 3 Tbsp. chopped fresh cilantro
• 2 cups shredded cooked chicken
• 1 bar of cream cheese
• 2 cups shredded Monterey Jack cheese
• 4 Tbsp. Country Crock® Spread
• 12 corn tortillas
• Pico de gallo 1 tomato - diced, 1/2 onion - diced, 1/2 bunch of cilantro - chopped, salt and lime juice to taste.

Instructions

For the Alfredo Sauce

• Add the heavy whipping cream and melted butter to a pan and cook over low heat until it starts to bubble slightly.
• Add the Parmesan cheese and other seasonings and stir until the sauce thickens.
• Remove from heat

For the Enchiladas

• Preheat oven to 375°
• Combine Alfredo sauce, Knorr® Chicken flavor Bouillon, water, chipotle peppers and cilantro in medium bowl.
• Evenly spread 1/2 cup sauce mixture in 13 x 9-inch baking dish; set aside.
• Heat the chicken in a pan and add the cream cheese, stirring until you get a creamy combination.
• Combine the chicken mixture, 1/2 cup sauce mixture and 1 cup cheese in a small bowl; set aside.
• Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook 3 tortillas, turning once, 15 seconds or until softened. Remove to paper-towel-lined plate. Repeat with remaining Spread and tortillas.
• Evenly divide chicken mixture onto tortillas and roll up.
• Arrange the enchiladas in prepared baking dish with seam side down, then top with remaining sauce mixture and cheese. Bake 25 minutes or until sauce is bubbling and cheese is golden.
• Garnish, with pico de gallo.

Nutrition

Serving: 1Enchilada | Calories: 390kcal | Carbohydrates: 14g | Protein: 18g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 522mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1260IU | Vitamin C: 1.3mg | Calcium: 352mg | Iron: 0.8mg

The post Chipotle Chicken Enchiladas with Pico De Gallo appeared first on My Latina Table.

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There is nothing better than making delicious food with totally fresh ingredients, which is a common characteristic of authentic Mexican cuisine. Ever since I shared my recipe for enchiladas verdes here on my site, people have been asking me to share my enchiladas rojas (red enchiladas) recipe.

Today, I am going to do just that. Keep reading to find out how how to make these delicious enchiladas with a homemade, creamy, and delicious red enchilada sauce.

The key to what makes this recipe great is the homemade red enchilada sauce. It is made with dry chilies, that you can find online or in the Hispanic section at your local grocery store.

To add the perfect amount of creaminess, this enchilada sauce includes a touch of heavy whipping cream. You can find pre-made red enchilada sauce in most store in many different varieties, but there is nothing like this homemade version. One bite, and you will believe me!

Red Enchilada Recipe

For this recipe you will need 2 ancho chilies, and 3 Anaheim or guajillo chilies. They will need to be de-seeded and boiled. If you need a refresher on how to do that, check it out on my barbacoa tacos recipe.

You will also need 4 fresh tomatoes, 2 cloves of garlic, and 1/4 onion, all lightly charred. Finally, you will also need 2 tablespoons of sour cream (separate from the heavy whipping cream). You will blend all of the ingredients together, before straining out any leftover seeds and heating it up before adding to the the enchiladas.

The chicken filling is almost as important as the sauce in making sure that these red enchiladas are the best ever. This recipe reminds me of growing up in Mexico when my mom would always make this easy recipe on the weekends so that we had more time to do family activities.

I remember how my mom always used to teach me how to season the sauce and the chicken filling while we spent time together talking and having fun.

These delicious red enchiladas go great with freshly chopped lettuce and radishes, and topped with queso fresco – or any other cheese that you want. My husband uses mozzarella, because he is not a big fan of queso fresco.

Another great thing about these enchiladas is that they don’t have to be baked, but they can be! We have tried them both way, and both are delicious!

How did they turn out for you?

If you loved this recipe, check out these other delicious meals:

• Chipotle Chicken Enchiladas with Pico De Gallo
• Fast and Easy Mexican Mole Enchiladas
• Homemade Enchiladas Verdes
• Tacos Al Pastor Recipe Homemade Version
  

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  The Best Red Enchilada Recipe

  Once you try this red enchilada sauce, you will never need to buy store-bought again!

  Course Main Course

  Cuisine Mexican

  Keyword enchiladas, mexican recipe

  Prep Time 15 minutes minutes

  Cook Time 15 minutes minutes

  Total Time 30 minutes minutes

  Servings 14 enchiladas

  Calories 180kcal

  Author Charbel Barker

  Ingredients

  For the Red Enchilada Sauce

  • 2 Ancho Chilies dried, de-seeded and boiled.
  • 3 dried Guajillo or Anaheim Pepper de-seeded and boiled.
  • 4 Fresh tomatoes lightly grilled
  • 2 cloves of garlic lightly grilled
  • 1/4 onion lightly grilled
  • 3 Tablespoons of sour cream
  • 1/4 cup of heavy whipping cream

  For the Chicken Filling

  • 1 Chicken Breast cooked and shredded
  • 4 Ounces of Cream Cheese
  • 1/4 red onion chopped
  • Cilantro
  • Salt and Pepper to Taste

  Accompaniments

  • 14 Tortillas

  Instructions

  For the Red Enchilada Sauce

  • Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.
  • Strain out any seeds and add to a skillet, bringing to a slight boil.
  • Add the heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.

  For the Chicken Filling

  • In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.
  • After about 5 minutes, add the cream cheese, and stir in with the chicken until well incorporated.
  • Season with salt and pepper and let cook for an additional five minutes.

  To Make the Enchiladas

  • Lightly fry the corn tortillas in oil and pat dry.
  • Dip each tortilla in the red enchilada sauce, covering both sides completely.
  • Fill each tortilla with some of the chicken filling, and some cheese if desired.
  • At this point you can add them to a baking dish, top with mozzarella cheese and bake at 400 degrees for 15 minutes.
  • If you do not want to bake them, just put them on a plate, top with lettuce, cheese, and radish and serve immediately.

  Nutrition

  Serving: 1enchiladas | Calories: 180kcal | Carbohydrates: 21g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 260mg | Potassium: 278mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1865IU | Vitamin C: 4.9mg | Calcium: 51mg | Iron: 1.5mg

The post The Best Enchiladas Recipe (Homemade Red Enchilada Sauce) appeared first on My Latina Table.