Description
Colorful, well-balanced enchiladas filled with shredded chicken, bathed in both red and green sauces, and topped with melty cheese—a festive and comforting Tex‑Mex favorite.
Ingredients
2 cups cooked chicken, shredded (rotisserie or poached)
1 cup red enchilada sauce
1 cup green enchilada (tomatillo) sauce
8 flour or corn tortillas (6‑inch)
2 cups shredded Monterey Jack or cheddar cheese, divided
½ cup sour cream
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons fresh cilantro, chopped (plus extra for garnish)
1 teaspoon ground cumin
½ teaspoon chili powder
Salt and black pepper, to taste
Optional garnishes: sliced jalapeño, extra sour cream, lime wedges
Instructions
Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish.
In a bowl, combine shredded chicken, chopped onion, garlic, cilantro, cumin, chili powder, salt, and pepper. Mix in half the shredded cheese (1 cup).
Spoon about 2 tablespoons red enchilada sauce into the bottom of the baking dish.
Divide the chicken mixture evenly among the tortillas, rolling each one up snugly.
Place filled tortillas seam‑side down in the prepared dish.
Pour red sauce over half the enchiladas and green sauce over the other half for a vibrant “Christmas-style” look.
Sprinkle remaining cheese evenly over all tortillas.
Bake for 20–25 minutes, until heated through, cheese is melted, and sauce is bubbly on edges.
Remove from oven and let sit for 5 minutes. Garnish with extra cilantro, jalapeño slices, sour cream, and lime wedges before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
