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Chicken Enchiladas with Cilantro Cream and Tomato Salsa

Chicken Enchiladas with Tomato Salsa and Cilantro Cream

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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 oil3 garlic cloves, minced1 large onion, chopped3 tablespoons chili powder4 tablespoons ground cumin3 tablespoons ground coriander1 tablespoon brown sugar1 (28 ounce) can Red Gold® Crushed Tomatoes 28 ozSalt and black pepper to taste


2 tablespoons vegetable oi2 garlic cloves, minced1 onion, thinly sliced4 boneless skinless chicken breasts, cooked and shredded3 tablespoons chopped fresh cilantro4 green onions, choppedSalt and black pepper to taste18 corn tortillas4 cups shredded Monterey Jack cheese

Tomato Salsa

2 (14.5 ounce) cans Red Gold® Diced Tomatoes Basil, Garlic & Oregano 14.5 oz1 jalapeno pepper, seeded and finely chopped1/2 small red onion, chopped1/2 bunch fresh cilantro, chopped3 tablespoons fresh lime juiceSalt and black pepper to taste

Cilantro Cream

2 cups sour cream1/2 cup fresh chopped cilantro1 teaspoon ground cumin2 teaspoons fresh lime juiceSalt 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 350° 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 9x13 inch baking dish.
  • Heat one tortilla at a time in a skillet with 1 teaspoon oil over medium heat for about 30 to 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.
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