I layer shredded rotisserie chicken with flavorful seasonings and cheese, roll them into tortillas, and bake them half in zesty red sauce and half in bright green sauce—offering the best of both enchilada worlds in one delicious casserole.

Red and Green Chicken Enchiladas

Why You’ll Love This Recipe

I love how this dish solves the classic “red or green?” debate by giving both options in one pan. It’s fast, customizable, and perfect for feeding a crowd. The combination of tangy sauces, cheesy filling, and tender chicken makes every bite exciting—even when half the pan is half-covered!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Coarsely shredded rotisserie chicken (about 4 cups)
Can of diced tomatoes with green chilies
Fresh cilantro, chopped
Green onions, thinly sliced
Lime juice
Chili powder
Ground cumin
Kosher salt and black pepper
Monterey Jack cheese, shredded
8 warmed flour tortillas (or corn if preferred)
1 cup red enchilada sauce
1 cup green enchilada sauce (salsa verde)
Pico de gallo and sour cream for serving

directions

Preheat the oven to 375 °F and lightly grease a 9×13″ baking dish.
In a bowl I toss together shredded chicken, diced tomatoes with chilies, cilantro, green onions, lime juice, chili powder, cumin, salt, pepper, and about half the cheese.
I keep tortillas warm (wrapped in a damp cloth in the microwave or lightly pan-fried) to prevent cracking.
I spoon about ½ to ¾ cup of the chicken- cheese mixture into each tortilla, roll it tightly, and place it seam-side down in the dish.
I pour green sauce over one half of the enchiladas and red sauce over the other.
I sprinkle the remaining cheese evenly on top and bake for about 35–40 minutes, until bubbly and the cheese melts.
I let the casserole rest a few minutes, then serve with fresh pico de gallo and dollops of sour cream.

Servings and timing

Servings: 6 enchiladas (1 per person)
Prep time: ~20 minutes
Cook time: ~35–40 minutes
Total time: ~55–60 minutes

Variations

Use corn tortillas instead of flour for a more traditional texture and less potential tearing.
Add veggies like sautéed zucchini, mushrooms, or sweet potatoes into the chicken filling.
Swap Monterey Jack with Cheddar, Pepper Jack, or a Mexican cheese blend for more flavor.
Prepare the casserole ahead and refrigerate it; bring to room temperature for about 30 minutes before baking to ensure even cooking.

storage/reheating

Refrigerate: Cover and store leftovers for up to 3 days.
Reheat: Warm individual portions in the microwave or bake the whole dish at 350 °F until heated through.
Freeze: You can freeze the assembled casserole—but for best texture, freeze before baking, thaw overnight, then bake fresh.

FAQs

What’s the difference between red and green sauce?

Red enchilada sauce is a tomato and chili-based sauce, while green sauce (salsa verde) is made from tomatillos and green chilies—offering two distinct, vibrant flavors in one dish.

Can I use corn tortillas?

Yes! Corn tortillas are traditional and hold up well in enchiladas. Just warm them to make rolling easier and prevent breakage.

How do I avoid soggy enchiladas?

Place the filled tortillas in the dish first, then pour the sauces over the top—this helps prevent them from soaking up too much liquid before baking.

Can I make this ahead of time?

Absolutely. Assemble the enchiladas and refrigerate overnight. Before baking, bring them to room temperature (~30 minutes) so they cook evenly.

How can I make them spicier?

Stir diced jalapeño or a dash of hot sauce into the filling or drizzle additional sauce on top after baking.

Conclusion

These Red and Green Chicken Enchiladas give me the best of both worlds with minimal effort. They’re colorful, crowd-pleasing, and ideal for customizable family dinners or casual entertaining—everyone can choose their favorite sauce, and I don’t have to pick a side.