Step 1

Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.

Step 2

Strain out any seeds and add to a skillet, bringing to a slight boil.

Step 3

Add the heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.

Step 4

In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.

Step 5

After about 5 minutes, add the cream cheese, and stir in with the chicken until well incorporated.

Step 6

Season with salt and pepper and let cook for an additional five minutes.

Step 7

Lightly fry the corn tortillas in oil and pay dry.

Step 8

Dip each tortilla in the red enchilada sauce, covering both sides completely.

Step 9

Fill each tortilla with some of the chicken filling, and some cheese if desired.

Step 10

At this point you can add them to a baking dish, top with mozzarella cheese and bake at 400 degrees for 15 minutes.

Step 11

If you do not want to bake them, just put them on a plate, top with lettuce, cheese, and radish and serve immediately.