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!
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.