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Chicken Enchiladas with Tomato Salsa and Cilantro Cream

  • RG_ChickenEnchiladas
PREP: 35 minutes
COOK: 1 hour
Corn tortillas are filled with delicious cilantro-seasoned chicken and cheese, then topped with a homemade enchilada sauce and more cheese. An easy tomato salsa and cool cilantro cream top the warm enchiladas when ready to serve.


Enchilada Sauce
2 tablespoons vegetable oil
3 garlic cloves, minced
1 large onion, chopped
3 tablespoons chili powder
4 tablespoons ground cumin
3 tablespoons ground coriander
1 tablespoon brown sugar
1 (28 ounce) can Redpack® Crushed Tomatoes in Puree
Salt and black pepper to taste
2 tablespoons vegetable oil
2 garlic cloves, minced
1 onion, thinly sliced
4 boneless skinless chicken breasts, cooked and shredded
3 tablespoons chopped fresh cilantro
4 green onions, chopped
Salt and black pepper to taste
18 corn tortillas
4 cups shredded Monterey Jack cheese
Tomato Salsa
1 (28 ounce) can Redpack® Diced Tomatoes Basil, Garlic & Oregano, or 2 (14.5 ounce) cans Diced Tomatoes Basil, Garlic & Oregano; drained
1 jalapeno pepper, seeded and finely chopped
1/2 small red onion, chopped
1/2 bunch fresh cilantro, chopped
3 tablespoons fresh lime juice
Salt and black pepper to taste
Cilantro Cream
2 cups sour cream
1/2 cup fresh chopped cilantro
1 teaspoon ground cumin
2 teaspoons fresh lime juice
Salt and black pepper to taste


Enchilada Sauce
  • Heat oil in a large skillet over medium heat. Add garlic and onion; cook for 3 minutes until onion is translucent.
  • Add chili powder, cumin, coriander, sugar and crushed tomatoes. Bring mixture to a boil; reduce heat and cook for 10 minutes to blend flavors. Cool to lukewarm and place in blender; blend until smooth. Taste and season with salt and black pepper as needed.
  • Preheat oven to 350o F.
  • Heat large skillet over medium heat, add oil and cook garlic and onion until onions are translucent.
  • Toss in shredded chicken, cilantro, green onions, salt and black pepper. Cook for three minutes and then cool.
  • Lightly grease a 9 X13 inch baking dish.
  • Heat one tortilla at a time in a skillet with 1 teaspoon oil over medium heat for about 30-45 seconds each side.
  • Place 3 tablespoons of chicken mixture on tortilla and 1 tablespoon of cheese; roll into a cylinder and place in baking dish. Repeat until all tortillas are rolled.
  • Cover enchiladas with enchilada sauce and cover with remaining cheese.
  • Place into oven and cook for 30 minutes. Remove from oven and cool for 10 minutes.
Tomato Salsa
  • In a large bowl combine diced tomatoes, jalapeno peppers, red onion, cilantro, lime juice, salt and black pepper; stir to combine. Set aside.
Cilantro Cream
  • In a small bowl combine sour cream, cilantro, cumin, lime juice, salt and black pepper; stir to combine. Set aside. Salsa and cilantro cream can be made up to a day ahead and stored in fridge.
  • To serve, place 3 enchiladas on a plate. Top with Tomato Salsa and Cilantro Cream; serve with lime wedge.


Calories: 420 | Fat: 16.0g | Trans Fats: 0g | Cholesterol: 35mg | Sodium: 700mg | Carbohydrate: 52g | Fiber: 7g | Protein: 16g | Vitamin A: 20% | Vitamin C: 15% | Calcium: 30% | Iron: 10%


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