Creamy Chicken Enchiladas (Enchiladas Cremosas de Pollo)

A classic recipe for enchiladas in a sauce based on tomatoes with cream; already popular in the US this recipe comes directly from Mexico!

| Yield: 3-4 plates | Preparation: | Cooking: | Total time: |

rosé sauce enchiladas

Recipe for Creamy Enchiladas with Chicken


* 2 lb. Boneless chicken thighs
* 12 corn tortillas
* 2 and 1/2 lb. of ripe tomatoes or 800 g canned whole tomatoes drained
* 1 chipotle pepper, with a little adobo
* 2 jalapeños or 3 serranos chiles
* Olive oil as needed and a little more to baste the tortillas
* 1 medium white onion
* 1 cup liquid chicken broth
* Salt to taste
* Sour Cream
* 1 cup half-half cream
* 2/3 cup shredded Mexican cheese (subsitute for Monterey Jack or Cheddar if unavailable)
* A few onions sliced in rings for garnish
* Cilantro leaves to garnish each serving


1) Make the tomatoes and the chiles roast in the oven at a high heat setting until their skin darkens, or about 6 minutes. Flip the vegetables over and bake their other side for about the same time; take out of the oven and let the vegetables cool down.

2) Meanwhile cook the chicken in a skillet with a few drops of olive oil; when it is cooked chop it down semi-finely, and reserve.

3) Still on the baking sheet peel the skin off the tomatoes, slice them in halves and discard their cores; put all the peppers and tomatoes to the bowl of your blender or food processor with all the chicken broth and a few teaspoons of adobo, and puree to liquefy.

4) In a saucepan heat up some oil over medium heat, add onions and cook them until they start to brown, raise the heat setting to medium high and when heated add the tomato puree we just did. Cook until the sauce gets a darker shade and has thickened to a thicker consistency or about 10-15 minutes, cover partially and simmer for 10 minutes. Taste and season with salt.

5) The sauce should have the consistency of soup. Keep warm over low heat, pour the cream in the sauce and mix. Place chicken in a bowl and mix with three tablespoons of the sauce. Taste and adjust seasoning to your taste. Preheat oven to 350 degrees F, pour in one or two baking pans depending on how big they are one cup of the sauce.

6) Warm the tortillas by first brushing them with a little oil one by one, stack them one on top of each other and cover with a cloth; microwave for a minute and half to two minutes. Spread a little bit of chicken at the middle of each tortilla, spread a bit of sour cream, roll up and arrange in the pans.

7) Pour the remaining sauce and sprinkle with cheese:
Option 1, with grated cheese: bake until the enchiladas are hot and cheese has browned, about 15 minutes
or, option 2 using mexican queso fresco cheese as can be seen on the photo, just sprinkle some mexican cheese over as I did, and we won't be needing the oven; pull out of the oven (if option 1) then garnish with rings or sliced onions and cilantro leaves.

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