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5.0 from 12 votes

Red and Green Chicken Enchiladas

Can't decide between red or green enchilada sauce? Now you can have both and have the best of both worlds!

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

Ingredients

  • 4 cups  coarsely shredded rotisserie chicken
  • 1 (10-ounce) can diced tomatoes and green chilies
  • ⅓ cup chopped fresh cilantro leaves
  • 3 green onions thinly sliced
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper to taste
  • 2 ½ cups shredded Monterey jack cheese divided
  • 8 8-inch flour tortillas warmed
  • 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.