Red and Green Chicken Enchiladas
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Course
Main Course
Red and Green Chicken Enchiladas
Description
This recipe uses a filling of shredded rotisserie chicken combined with diced tomatoes, green chilies, chopped cilantro, green onions, lime juice, chili powder, cumin, salt, and pepper for a well-seasoned interior. Flour tortillas are stuffed with this mixture and rolled tightly before arranging in a baking dish. The enchiladas are topped with both green and red enchilada sauces, creating a colorful contrast, then sprinkled with additional Monterey Jack cheese. Baking the dish until bubbly melts the cheese and melds the sauces, producing a moist, richly flavored casserole. The texture features tender tortillas and juicy chicken with layers of melted cheese and saucy brightness from the enchilada sauces.
These enchiladas are served immediately with fresh pico de gallo and dollops of sour cream, which add brightness and cooling balance to the spicy sauces. This dish works well as a main course for dinner or a satisfying weekend meal, offering variety through the two differing sauce styles.
Ingredients
- 4 cups rotisserie chicken coarsely shredded
- 1 (10-ounce) can diced tomato
- 1 (10-ounce) can green chili
- ⅓ cup cilantro fresh, chopped leaves
- 3 green onions thinly sliced
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 ½ cups Monterey jack cheese divided, shredded
- 8 flour tortillas warmed, 8-inch
- 1 cup Green enchilada sauce
- 1 cup Red Enchilada Sauce
- ¾ cup Pico de Gallo
- ½ cup sour cream
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- In a large bowl, combine chicken, diced tomatoes and green chilies, cilantro, green onions, lime juice, chili powder and cumin; season with salt and pepper, to taste. Stir in 1 1/2 cups cheese.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture.
- Top half of enchiladas with green enchilada sauce, and the other half with red enchilada sauce; sprinkle with remaining 1 cup cheese.
- Place into oven and bake until bubbly, about 35-40 minutes.
- Serve immediately, topped with pico de gallo and dollops of sour cream.
User Reviews
Overall Rating
5
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