Name: Red and Green Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 lbs boneless skinless chicken breasts (cooked and shredded); 2 tablespoons taco seasoning; 8 oz Monterey Jack cheese (shredded, divided); 1/2-1 cups salsa; 8 fajita size flour tortillas; 8 oz red enchilada sauce (Frontera brand preferred); 8 oz green enchilada sauce (Frontera brand preferred); to taste tomatoes (diced); to taste cilantro (chopped); to taste avocado; to taste sour cream

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The Red and Green Enchiladas have a way of bringing back memories of family gatherings, where the laughter was as rich as the flavors on our plates. I remember the aroma filling the kitchen as my mom prepared these delicious enchiladas, combining vibrant colors and robust flavors. Each layer tells a story, from the tender chicken to the tangy salsa, making it a dish we looked forward to every week. As we gathered around the table, the excitement of digging into this satisfying meal was palpable.

Recipe Snapshot

Total Time:
50 mins

Prep Time:
20 mins

Cook Time:
30 mins

Difficulty:
Medium

Calories:
450 kcal

Protein:
30 g

Diet:
Keto, Paleo, Whole30

Fat:
20 g

Tools Used:
Wooden Spoon, Mixing Bowl, Frying Pan, Chef’s Knife, Cutting Board, Baking Sheet, Oven

What We Adore About This Red and Green Enchiladas

Comforting and Satisfying

There’s something about enchiladas that feels like a warm hug on a plate. The combination of textures and flavors in Red and Green Enchiladas makes them a comforting choice any day of the week.

Vibrant Colors

The visual appeal of this dish is undeniable. The bright red and green sauces create a stunning contrast, making them a feast for the eyes as well as the stomach.

Easy to Customize

One of the best parts about making Red and Green Enchiladas is the versatility. You can easily tailor the filling to your taste, using different vegetables or toppings. Whether you’re a meat lover or a vegetarian, this recipe can accommodate.

Perfect for Any Occasion

These enchiladas are suitable for casual dinners or festive gatherings. They can easily feed a crowd, making them a go-to for parties and celebrations.

Family Friendly

Even the pickiest eaters will love these enchiladas. The flavors are approachable, and the fun of rolling them up can turn dinner into an interactive meal for the whole family to enjoy.

Great Leftovers

If there happen to be any leftovers, they keep well in the fridge and taste just as delightful the next day. The flavors meld beautifully overnight, making them an excellent option for meal prep.

Shopping List for Red and Green Enchiladas

The magic of Red and Green Enchiladas lies in the harmony of ingredients that come together to create flavors bursting with life. Each component plays a vital role in building a dish that’s not only nourishing but also incredibly tasty. The combination of tender chicken, zesty salsa, and rich cheese creates a delightful experience that keeps you coming back for more.

2 lbs boneless skinless chicken breasts – Cooked and shredded, this is the heart of the dish, providing a satisfying protein base.
2 tablespoons taco seasoning – This adds a depth of flavor that brings the dish to life, giving it a hint of spice.

8 oz Monterey Jack cheese – Creamy and melty, this cheese is essential for that gooey texture everyone loves.
1/2-1 cup salsa – Fresh and zesty, it adds moisture and flavor to the filling.
8 fajita size flour tortillas – These are perfect for wrapping up all those delicious fillings.

8 oz red enchilada sauce – This sauce brings a rich, bold flavor that enhances the overall dish.
8 oz green enchilada sauce – The green sauce offers a nice contrast in flavor and adds to the dish’s vibrant appearance.
Tomatoes – Diced, they can be a fresh topping after baking.

Cilantro – Chopped, this herb adds a pop of freshness.
Avocado – Creamy slices on top can elevate the dish to new heights.
Sour cream – A dollop of this tangy cream makes everything come together beautifully.

Cooking Instructions for Red and Green Enchiladas

Making Red and Green Enchiladas is an enjoyable process that fills your kitchen with mouthwatering aromas. The steps are straightforward, allowing you to savor the experience while preparing this delightful dish. Let’s dive into the cooking!

Preheat your oven to 350 degrees Fahrenheit. It’s crucial to get it nice and hot before putting your enchiladas in.
Lightly spray a 9×13 glass dish with nonstick cooking spray. This will ensure your enchiladas come out easily after baking.

Spread about 3 tablespoons of red enchilada sauce in the top half of the baking dish lengthwise. This creates a flavorful base for your enchiladas.
Next, take about 3 tablespoons of green enchilada sauce and spread it in the bottom half of the baking dish. This layering is essential for the taste!
Set the dish aside as we prepare the filling. In a large bowl, stir together the shredded chicken, taco seasoning, 2/3 of the shredded cheese, and enough salsa to moisten the filling mixture. Make sure everything is well combined.

Now, take your 8 flour tortillas and fill each one evenly with the chicken filling. Be generous, but don’t overstuff!
Roll up the tortillas tightly and place them into the pan on top of the sauce. It’s okay if they’re snug; they’ll hold their shape.
Pour the remaining red enchilada sauce over the top half of the enchiladas, followed by the remaining green enchilada sauce over the bottom half. This adds a wonderful color and flavor contrast.

Run a butter knife or rubber scraper in between each enchilada to prevent them from sticking together while baking. This little trick makes serving easier later!
Finally, sprinkle the remaining cheese over the top. It’s going to melt beautifully, creating a cheesy crust.
Cover the dish with foil and bake for about 30 minutes or until hot and melty. The foil will help the cheese bubble up perfectly.

Once done, uncover and let cool for a few minutes. Top with your desired toppings like diced tomatoes, cilantro, avocado, and a dollop of sour cream before serving. Enjoy!

Things Worth Knowing

Cooking Time: Ensure the oven is preheated for even cooking.
Ingredient Quality: Fresh ingredients lead to richer flavors, especially the salsa and sauces.

Cheese Melting: Broil for a minute post-baking for an extra cheesy crust if desired.
Resting Time: Allowing the enchiladas to rest briefly after baking helps the flavors settle and makes serving easier.

Make It Your Own

Transforming Red and Green Enchiladas to suit your taste is part of the fun! Here are some great tips to customize this recipe:

Storage: Store leftovers in an airtight container in the fridge for up to three days.
Freezing: You can freeze these enchiladas before baking. Just cover tightly and freeze for up to a month.
Pairing: Serve with a side of Mexican rice or a fresh salad for a complete meal.

Variety: Experiment with different fillings like black beans or sautéed vegetables for a meatless version.
Spice Level: Adjust the spice by using hotter salsa or adding chopped jalapeños to the filling.

What to Serve With Red and Green Enchiladas

When it comes to serving Red and Green Enchiladas, you have plenty of delightful options to elevate your meal:

Mexican Rice: A classic pairing, providing a hearty balance to the meal.
Refried Beans: Creamy and rich, they complement the flavors wonderfully.
Fresh Salad: A crisp salad with lime vinaigrette adds brightness to the plate.

Guacamole: A rich, creamy addition that everyone loves.
Chips and Salsa: Serve these as an appetizer to kick off the meal.
Drinks: Consider pairing with a refreshing agua fresca or iced tea for a delightful combination.

FAQ

Absolutely! Corn tortillas can be used to make Red and Green Enchiladas. They add a different flavor and texture, plus they are gluten-free, making the dish suitable for those with gluten sensitivities. Just be careful when handling them, as they can be a bit more fragile than flour tortillas. If you’re worried about breaking them, you can warm them up briefly in a dry skillet to make them more pliable.

Making Red and Green Enchiladas vegetarian is easy! Simply replace the shredded chicken with a mixture of sautéed vegetables like bell peppers, zucchini, and mushrooms or add black beans for more protein. You can also include sautéed spinach or corn for extra flavor. Don’t forget to adjust the spices for your filling, and you’ll have a delicious vegetarian version that everyone will enjoy!

The beauty of Red and Green Enchiladas is that they can be customized with a variety of toppings! Popular choices include diced tomatoes, chopped cilantro, sliced avocado, shredded lettuce, and a dollop of sour cream. For a little extra kick, you can add sliced jalapeños or a drizzle of hot sauce. Get creative and add your favorite toppings to make your enchiladas uniquely yours!

Yes, you can prepare Red and Green Enchiladas in advance! Simply assemble the enchiladas and place them in the dish before covering with sauce and cheese. You can store them in the refrigerator for up to a day before baking. If you need to store them for a longer period, consider freezing them right after assembly. Just remember to cover them well with foil or plastic wrap to avoid freezer burn. When you’re ready to bake, just add a few extra minutes to the cooking time if they are coming straight from the fridge or freezer.

Conclusion

The Red and Green Enchiladas are a sensational dish that combines flavors, colors, and textures into a delightful experience. They bring warmth and comfort to the table, making them an ideal choice for family gatherings or a cozy dinner at home. I encourage you to try this recipe; it’s easy to make and will surely impress everyone at your table. Trust me, once you make these enchiladas, they’ll become a regular in your meal rotation!

Red and Green Enchiladas

The ultimate comfort food, Red and Green Enchiladas are cheesy, spicy, and incredibly satisfying! A perfect choice for an easy weeknight dinner that everyone will love. Make these enchiladas tonight and watch them disappear!

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Prep Time 20

Cook Time 30

Total Time 50

Course Dinner

Cuisine Mexican

Servings 8 servings

Calories 450 kcal

Equipment

Wooden Spoon
Mixing Bowl
Frying Pan
Chef's Knife
Cutting Board
Baking Sheet
Oven

Ingredients

2 lbs boneless skinless chicken breasts cooked and shredded
2 tablespoons taco seasoning
8 oz Monterey Jack cheese shredded, divided
1/2-1 cups salsa
8 fajita size flour tortillas
8 oz red enchilada sauce Frontera brand preferred
8 oz green enchilada sauce Frontera brand preferred
to taste tomatoes diced
to taste cilantro chopped
to taste avocado
to taste sour cream

Instructions

Preheat your oven to 350 degrees Fahrenheit. It’s crucial to get it nice and hot before putting your enchiladas in.
Lightly spray a 9x13 glass dish with nonstick cooking spray. This will ensure your enchiladas come out easily after baking.

Spread about 3 tablespoons of red enchilada sauce in the top half of the baking dish lengthwise. This creates a flavorful base for your enchiladas.
Next, take about 3 tablespoons of green enchilada sauce and spread it in the bottom half of the baking dish. This layering is essential for the taste!
Set the dish aside as we prepare the filling. In a large bowl, stir together the shredded chicken, taco seasoning, 2/3 of the shredded cheese, and enough salsa to moisten the filling mixture. Make sure everything is well combined.

Now, take your 8 flour tortillas and fill each one evenly with the chicken filling. Be generous, but don’t overstuff!
Roll up the tortillas tightly and place them into the pan on top of the sauce. It’s okay if they’re snug; they’ll hold their shape.
Pour the remaining red enchilada sauce over the top half of the enchiladas, followed by the remaining green enchilada sauce over the bottom half. This adds a wonderful color and flavor contrast.

Run a butter knife or rubber scraper in between each enchilada to prevent them from sticking together while baking. This little trick makes serving easier later!
Finally, sprinkle the remaining cheese over the top. It’s going to melt beautifully, creating a cheesy crust.
Cover the dish with foil and bake for about 30 minutes or until hot and melty. The foil will help the cheese bubble up perfectly.

Once done, uncover and let cool for a few minutes. Top with your desired toppings like diced tomatoes, cilantro, avocado, and a dollop of sour cream before serving. Enjoy!

Notes

Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
Tip 2: You can freeze these enchiladas before baking. Just cover tightly and freeze for up to a month.

Tip 3: Serve with a side of Mexican rice or a fresh salad for a complete meal.
Tip 4: Experiment with different fillings like black beans or sautéed vegetables for a meatless version.
Tip 5: Adjust the spice by using hotter salsa or adding chopped jalapeños to the filling.