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Red and Green Chicken Enchiladas
5 from 12 votes

Red and Green Chicken Enchiladas

Red and Green Chicken Enchiladas are rolled flour tortillas filled with a flavorful mixture of shredded rotisserie chicken, diced tomatoes, green chilies, fresh cilantro, green onions, and spices. Half the enchiladas are topped with green enchilada sauce and the other half with red sauce before being baked with melting Monterey Jack cheese. The result is a hearty combination of tangy, mildly spicy flavors wrapped in soft tortillas, finished with a bubbling cheesy crust. Served with pico de gallo and sour cream, these enchiladas offer a pleasing balance of heat, freshness, and creaminess.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. 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.
  3. 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.
  4. Top half of enchiladas with green enchilada sauce, and the other half with red enchilada sauce; sprinkle with remaining 1 cup cheese.
  5. Place into oven and bake until bubbly, about 35-40 minutes.
  6. Serve immediately, topped with pico de gallo and dollops of sour cream.