Creamy Enchiladas Rojas

Steps

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1. 1
   Heat oil in a skillet over medium heat. Cut tomatoes in half and fry lightly for 3 minutes.
   ▶ ≈0:00
2. 2
   Flip the tomatoes and fry the other side for 2 minutes. Add three garlic cloves to the same pan.
   ▶ ≈0:21
3. 3
   Add the chile pods and fry briefly without burning—scorched peppers will make the sauce bitter. Pour in the water, cover, increase heat to high, and bring to a boil.
   ▶ ≈0:35
4. 4
   Once boiling, transfer everything to a blender. Add salt, black pepper, oregano, and ground cumin. Blend until smooth.
   ▶ ≈0:54
5. 5
   Add cream cheese, sour cream, and Mexican crema. Blend again until everything is fully combined.
   ▶ ≈1:20
6. 6
   Heat oil in a pan. Briefly fry each tortilla for about 5 seconds until blistered. Remove and repeat with remaining tortillas.
   ▶ ≈1:33
7. 7
   Return the sauce to the skillet and heat over low heat. Fill each tortilla with shredded chicken and cheese, roll like a taco, and place seam-side down in the sauce.
   ▶ ≈1:54
8. 8
   Once the skillet is filled with enchiladas, drizzle more sauce over the top and sprinkle with additional cheese. Cover and cook over medium heat until the cheese melts, about 2 minutes.
   ▶ ≈2:22