4.9 from 87 votes
Red and Green Enchiladas
Red and Green Enchiladas combine shredded chicken mixed with taco seasoning, cheese, and salsa, rolled in flour tortillas, then baked with two different enchilada sauces—red and green—spread on separate halves of a baking dish. Covering the tortillas in both sauces before baking ensures a moist and flavorful dish. The cheese melts on top, and the finished enchiladas can be garnished with toppings like tomato, cilantro, avocado, or sour cream.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
8
enchiladas
Calories:
374 kcal
Course:
Dinner
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 enchiladas
Amount Per Serving
Calories 374
% 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.