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Enchiladas Suizas Rojas on a white plate with beans, rice, and avocado slices

Enchiladas Suizas Rojas

If you love traditional Enchiladas Suizas, you should give this red version a try! A creamy, spicy, tomato-based sauce, smothers tortillas filled with shredded chicken. These enchiladas are then topped with cheese and broiled until bubbly and golden.
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Cook Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 4-5 Roma tomatoes ~1 pound or ~500g
  • 1/2 medium white onion quartered
  • 1-2 habanero peppers
  • 2 cloves garlic
  • 1/2 cup chicken broth
  • salt to taste
  • 1/4 cup Mexican cream substitute sour cream if Mexican cream is unavailable
  • 1/2 cup vegetable oil I use safflower
  • 8 white corn tortillas ~6 inches in diameter
  • 2 cups shredded chicken
  • 1 cup shredded manchego or gouda cheese or 3 large slices

Instructions
 

  • In a large stock pot over medium-high heat, place tomatoes, onion, garlic, peppers. Cover with water. Simmer covered until tomatoes are softened and the skins crack, about 15-20 minutes
    4-5 Roma tomatoes, 1/2 medium white onion, 1-2 habanero peppers, 2 cloves garlic
  • Remove ingredients from pot, place in a blender, add chicken broth, salt to taste and allow to cool slightly. Add sour cream and blend until smooth. 
    1/2 cup chicken broth, salt to taste, 1/4 cup Mexican cream
  • In a large non-stick skillet, heat vegetable oil over medium-high heat, about 2-3 minutes, until shimmering.
    1/2 cup vegetable oil
  • Gently fry each tortilla for about 5-7 seconds per side, or until soft and pliable. Remove them to a paper towel lined plate and repeat the process for the remaining tortillas. 
    8 white corn tortillas
  • Evenly divide chicken between tortillas and gently roll into logs or fold over into tacos. Place the tortillas in a 9 x 13 inch glass baking dish. 
    2 cups shredded chicken
  • Using the remaining oil in the skillet, heat to medium and gently fry the tomato sauce, about 5 minutes
  • Preheat oven to a high broil
  • Cover tortillas with sauce and sprinkle shredded cheese over top
    1 cup shredded manchego or gouda cheese
  • Once oven is pre-heated, broil enchiladas for 5-7 minutes or until cheese is bubbly and starting to turn golden
  • Divide enchiladas evenly between serving dishes, top with additional toppings and serve immediately

Notes

  1. Additional toppings could include Mexican or sour cream, diced onions, shredded cheese, and/or sliced avocados.