Red and Green Enchiladas
User Reviews
4.9
Red and Green Enchiladas
Description
This recipe layers shredded chicken seasoned with taco seasoning and combined with salsa and Monterey Jack cheese inside flour tortillas. The two enchilada sauces—one red, one green—are creatively separated within a single baking dish, giving a distinctive half-and-half presentation. The tortillas are rolled and tightly packed, then topped with the two sauces and a final cheese sprinkle before baking to meld flavors and bring a melted topping.
Baking covered with foil helps keep moisture and melt the cheeses evenly, while running a knife between each enchilada prevents sticking and allows easier serving. Typical toppings such as diced tomatoes, cilantro, avocado, or sour cream provide fresh and creamy contrasts to the spiced, saucy filling.
The dish suits a hearty dinner and showcases the interplay of red and green sauces, offering mild heat and tang from the salsa and spices in the chicken mixture. Its visually appealing presentation also makes it fitting for family meals or casual gatherings.
Spraying the foil with nonstick spray before covering prevents cheese from adhering to it, keeping the topping intact.
Ingredients
- 2 lbs chicken breast cooked and shredded, boneless skinless
- 2 tablespoons taco seasoning
- 8 oz Monterey jack cheese shredded, divided
- 1/2-1 cup salsa
- 8 fajita size flour tortillas
- 8 oz Red Enchilada Sauce Frontera brand preferred
- 8 oz Green enchilada sauce Frontera brand preferred
any desired toppings:
- tomato diced
- cilantro chopped
- avocado
- sour cream etc.
Instructions
- Preheat oven to 350 degrees. Lightly spray 9x13 glass dish with nonstick cooking spray. Spread about 3 tablespoons red enchilada sauce in the top half of the baking dish lengthwise. Spread about 3 tablespoons of green enchilada sauce in the bottom half of the baking dish. Set aside.
- In a large bowl, stir together shredded chicken, taco seasoning, 2/3 of the shredded cheese and enough salsa to moisten the filling mixture.
- Fill 8 flour tortillas evenly with filling, roll and place into pan. Pour remaining red enchilada sauce over top the top half of the enchiladas. Pour remaining green enchilada sauce over the bottom half. Run a butter knife or rubber scraper in between each enchilada to prevent the enchiladas from sticking to each other after baking. Sprinkle with remaining cheese. Bake covered with foil* for 30 minutes or until hot and melty.
- Top with any desired toppings and serve.
Notes
- Spray the foil with nonstick cooking spray before covering the pan to prevent cheese from sticking.
- Chopped fresh toppings like tomato, cilantro, avocado, and sour cream add freshness after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 96mg | 32% |
| Sodium | 1069mg | 45% |
| Potassium | 539mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 254mg | 25% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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