Creamy Enchiladas Rojas
Creamy Enchiladas Rojas is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 5 min | Cook: 31 min | Total: 46 min
Cost: $14.27 total, $3.57 per serving
Ingredients
- 4 medium Tomatoes (ripe, cut in half)
- 3 cloves Garlic (minced)
- 3 pods Chili Pods (fresh, mild or hot)
- 2.5 cups Water (filtered)
- 2.5 teaspoons Salt (kosher)
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Oregano (dried Mexican oregano)
- 0.25 teaspoon Ground Cumin (ground)
- 4 ounces Cream Cheese (softened)
- 0.5 cup Sour Cream (full‑fat)
- 0.5 cup Crema (Mexican crema or substitute with sour cream + lime)
- 2 tablespoons Vegetable Oil (for frying)
- 8 pieces Corn Tortillas (6‑inch, soft)
- 2 cups Rotisserie Chicken (shredded)
- 2 cups Shredded Mexican Blend Cheese (cheddar + Monterey Jack)
- 1 cup Shredded Mexican Blend Cheese (for topping) (same blend as above)
Instructions
Prep Vegetables
Cut the tomatoes in half, mince the garlic cloves, and slice the chili pods.
Time: PT5M
Heat Oil
Add 1 tbsp oil to a large skillet over medium heat and let it heat up.
Time: PT1M
Fry Tomatoes
Place the tomato halves cut‑side down in the skillet, fry for 3 minutes, then flip and fry the other side for 2 minutes until lightly softened.
Time: PT5M
Add Garlic
Add the minced garlic to the skillet and fry for 2 minutes, stirring constantly.
Time: PT2M
Add Chili Pods
Add the sliced chili pods and fry for about 1 minute, being careful not to burn them.
Time: PT1M
Simmer with Water
Pour in 2½ cups of water, cover the skillet, turn the heat up to bring to a gentle boil, then remove from heat and let cool for a few minutes.
Time: PT5M
Blend Base Sauce
Transfer the hot mixture to a blender, add 2½ tsp salt, 1 tsp black pepper, 1 tsp oregano, and ¼ tsp ground cumin. Blend until completely smooth.
Time: PT2M
Add Dairy
Add the softened cream cheese, sour cream, and crema to the blender. Blend again until fully incorporated and the sauce is creamy.
Time: PT1M
Warm Sauce
Return the sauce to the skillet over low heat and keep warm while you fry the tortillas.
Time: PT2M
Fry Tortillas
Add a little more oil to the skillet, heat until shimmering, then quickly fry each tortilla for about 5 seconds until blisters form. Remove and set aside on paper towels.
Time: PT2M
Assemble Enchiladas
Place a generous spoonful of shredded rotisserie chicken and a sprinkle of shredded cheese on the edge of each tortilla, roll up like a taco, and place seam‑side down in the skillet with the sauce.
Time: PT5M
Melt Cheese and Finish
Drizzle any remaining sauce over the stacked enchiladas, sprinkle the remaining cheese on top, cover the skillet, turn heat to medium and cook for about 5 minutes until the cheese is melted and bubbly.
Time: PT5M
Serve
Slide the enchiladas onto plates, spoon extra sauce over the top, and enjoy while hot.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 18g
- Fiber
- 4g
Dietary info: Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Tomatoes: canned fire‑roasted tomatoes
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Chili Pods: dried chili flakes (1 tsp)
- Instead of Water: chicken broth
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Oregano: thyme
- Instead of Ground Cumin: cumin seeds (toasted)
- Instead of Cream Cheese: ricotta, mascarpone
- Instead of Sour Cream: Greek yogurt
- Instead of Crema: sour cream
- Instead of Vegetable Oil: canola oil
- Instead of Corn Tortillas: flour tortillas
- Instead of Rotisserie Chicken: cooked chicken breast
- Instead of Shredded Mexican Blend Cheese: cheddar cheese
- Instead of Shredded Mexican Blend Cheese (for topping): any melting cheese
Equipment Needed
- Large Skillet
- Blender
- Tongs
- Chef Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Serving Dish (optional)
Critical Steps — Do Not Skip
- Fry tomatoes without burning
- Avoid burning the chili pods
- Blend the hot tomato mixture carefully to prevent splatter
- Fry tortillas only until blistered (about 5 seconds)
- Cover and melt cheese without overcooking
Chef Tips from the Video
- Use fire‑roasted canned tomatoes for an extra smoky depth if fresh tomatoes are out of season
- Add a squeeze of fresh lime juice to the finished sauce for brightness
- Garnish with chopped cilantro and a drizzle of crema just before serving
Troubleshooting
Sauce is too thin
Stir in an extra 2‑3 tbsp of shredded cheese or a splash of cream cheese to thicken.
Sauce tastes bitter
Check that the chilies and tomatoes were not over‑cooked; add a pinch of sugar or a splash of lime juice to balance.
Tortillas break when rolling
Make sure the tortillas are only lightly blistered and keep them covered with a damp towel until use.
Storage
Refrigerator: Sauce: up to 3 days in an airtight container. Enchiladas: up to 2 days, reheat gently.
Freezer: Sauce freezes well for up to 1 month; thaw before use. Assembled enchiladas can be frozen for up to 1 month, bake from frozen adding extra 10 minutes.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The creamy sauce can be prepared up to 2 days ahead and stored in the fridge
- Shred the rotisserie chicken beforehand and keep it sealed
- Fry the tortillas just before assembling to keep them pliable
Frequently Asked Questions
What is the cultural significance and history of creamy chicken enchiladas in Mexican cuisine?
Enchiladas date back to pre‑colonial Mexico, where corn tortillas were rolled around fillings and covered with chili sauces. The creamy version, incorporating dairy like crema and cheese, reflects Spanish influence and modern Mexican home cooking, turning a traditional dish into a comforting family favorite.
What are the traditional regional variations of enchiladas in Mexico?
In central Mexico, enchiladas are often smothered in red chile sauce and topped with cheese. In Oaxaca, they may be filled with mole and wrapped in corn tortillas. The creamy sauce used here is common in northern and coastal regions where dairy is abundant.
How is authentic enchilada sauce traditionally served in Mexican households?
Traditionally, the sauce is simmered on the stovetop and poured over the rolled tortillas before baking or steaming, allowing the flavors to meld. It is usually served hot, topped with fresh cheese, onions, and cilantro.
During which celebrations or occasions are enchiladas commonly prepared in Mexican culture?
Enchiladas are a staple for family gatherings, birthdays, and holiday meals such as Día de los Muertos and Christmas Eve, because they can be made in large batches and feed many people.
What makes this creamy chicken enchilada recipe special in Mexican cuisine?
The sauce blends fresh tomatoes with dairy (cream cheese, sour cream, crema) for a velvety texture, while lightly blistered tortillas add a subtle char. Using rotisserie chicken speeds up prep without sacrificing flavor.
What are the most common mistakes to avoid when making creamy chicken enchiladas?
Over‑cooking the tomatoes or chilies can make the sauce bitter, frying tortillas too long makes them brittle, and adding too much water results in a thin sauce. Follow the timing cues and keep the heat moderate.
Why does this recipe use a quick 5‑second fry for the tortillas instead of deep‑frying?
A brief high‑heat fry creates just enough blistering for texture while keeping the tortilla soft enough to roll. Deep‑frying would make them too rigid and absorb excess oil, altering the dish’s balance.
Can I make the creamy enchilada sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to two days in advance. Store it in an airtight container in the refrigerator; reheat gently on low heat, stirring frequently, before assembling the enchiladas.
What texture and appearance should I look for when the sauce is done?
The sauce should be smooth, glossy, and coat the back of a spoon without lumps. It will have a pale orange‑red hue from the tomatoes and a creamy thickness from the dairy.
What does the YouTube channel Cooking Con Claudia specialize in?
Cooking Con Claudia focuses on approachable, family‑friendly recipes that blend classic comfort foods with international flavors, often emphasizing quick techniques and pantry‑friendly ingredients.
How does the YouTube channel Cooking Con Claudia's approach to Mexican cooking differ from other Mexican cooking channels?
Claudia emphasizes speed and simplicity, using shortcuts like rotisserie chicken and fresh tomatoes, while still honoring authentic flavors. She often demonstrates stovetop methods rather than oven‑heavy techniques common on other channels.
Last updated: August 18, 2026
