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The best of both worlds with these red and green, two-tone enchiladas! Filled with shredded cheese, chicken, and salsa, these will become your newest family favorite Mexican dinner.
Enchiladas | Half and Half Sauce!
We like Mexican food at our house especially Enchiladas. I got to thinking about our regular, same old enchilada rut and went through the ways I could make plain old chicken enchiladas into something more interesting or more delicious and this is what I came up with.
The Enchiladas recipe below is rather straightforward and simple simple simple. So simple in fact that this could turn into a weeknight meal that goes into regular rotation. THAT’s how no-fuss it is. The best part about these is the two-for-one deal. Red and green sauce for everyone in every portion.
Main Ingredients Needed
Here’s what you need to get these amazing enchiladas started:
- Shredded Chicken – using a rotisserie chicken here saves a lot of time and effort. If you have the time, cooking chicken in the crockpot is one the easiest ways to get tender, juicy taco meat. Of course, if you don’t like chicken, any filling you prefer would be the most delicious for your family, so do what you know.
- Taco Seasoning – this helps flavor the chicken. Use store-bought or homemade taco seasoning.
- Monterey Jack Cheese – found on the insides of each burrito and melted on top.
- Salsa – for its flavor and moisture within the burritos. I have a homemade salsa recipe here to use if you wanted, if not store-bought will work just as well!
- Flour Tortillas – alternatively you could use corn tortillas. We just used flour because we like them better.
- Red Sauce + Green Sauce – Frontera brand preferred. Topped with two kinds of sauce, so you’re getting the best of both worlds, plus they look so much prettier with more color in the pan.
Toppings
Then to really make these enchiladas your own top them with whatever sounds good! Here are a couple of ideas to get you started:
- sour cream
- cilantro
- avocado
- tomatoes
- beans
- corn
How to Make Enchiladas
For full details on how to make enchiladas, see the recipe card down below 🙂
Preheat Oven + Prep
Preheat oven to. Lightly spray 9×13 glass dish with nonstick cooking spray. Spread about 3 tablespoons of red sauce in the top half of the baking dish lengthwise. Spread about 3 tablespoons of green sauce in the bottom half of the baking dish. Set aside.
Make Filling
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 Burritos + Top
Fill 8 flour tortillas evenly with filling, roll, and place into the pan. Pour remaining red sauce over top the top half of the enchiladas. Pour remaining green sauce over the bottom half. Run a butter knife or rubber scraper in between each enchilada to prevent them from sticking to each other after baking. Sprinkle with remaining cheese. .
Bake + Serve
Bake covered with foil* until hot and melty. Top with any desired toppings and serve.
*spray foil with nonstick cooking spray before covering pan of enchiladas to prevent cheese from sticking.
Leftover Enchiladas
Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Thaw in the fridge and then proceed to reheat. To reheat, simply warm up in the microwave or in your oven at 350 degrees until heated through.
Side Dishes
To round out this meal, consider making one of these side dishes!
More Recipes to Try!
- Beef Enchiladas
- Sour Cream Chicken Enchiladas
- Chicken Enchilada Casserole
- Chicken Enchiladas
- Pork Enchiladas
- Crockpot Chicken Fajitas
- Chicken Flautas
- Taco Rice
Printable recipe card is below! Print it, pin it, bookmark this page, it’s a good one. Enjoy! 🙂
Red and Green Enchiladas
Ingredients
- 2 lbs boneless skinless chicken breasts cooked and shredded
- 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:
- tomatoes diced
- cilantro chopped
- avocado
- sour cream etc.
Instructions
- Preheat oven to 350 degrees. Lightly spray 9×13 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.
Thanks for the recipe!! I have made this a few times and am currently prepping my chicken for the next meal.
Awesome recipe!!!!! My family says they are better than any restaurant!! Thanks for sharing your recipe!!
Made these enchiladas last night and they were excellent. Was a last minute decision, so I didn’t have the exact ingredients. Used all green sauce and a mix of cheddar and Jack cheese and they were gobbled up by the family. Had a few leftover and they were just as good the next night.
Delicious! It sounds yummy and fabulous.
So delicious, first time making chicken enchiladas. Thanks for the recipe!!!😋
This meal was delicious! It will definitely make it into our dinner rotation. Thanks Lauren!
My family loved this recipe. My daughter’s boyfriend ate 4 enchiladas! I will definitely be making this again! Thank you for sharing this recipe.
[…] CREDIT: https://laurenslatest.com/red-and-green-enchiladas/#wprm-recipe-container-35444 […]
Not sure how a recipe so simple and with such minimal ingredients can be so incredibly delicious! I made this tonight for a group of seven and everyone was asking for the recipe. It was a huge hit. Thank you so much!
Husband and 10 year old son loved it! I boiled 3 chicken breasts vs yet rotisserie chicken because I already had them at home.
Is a serving 2 enchiladas?
[…] Full recipe here. […]
I LOVE this recipe. It is on regular dinner rotation at my house! Thank you and happy 10 year blogging anniversary!
I LOVE this recipe. It’s a regular dinner at my house! Thank you and happy 10 years of blogging!
[…] See the recipe. […]
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It looks incredibly delicious. I wish this were in front of me.
Wow, I make enchiladas all the time and have never thought of making them both red and green. Besides being strikingly delicious looking I am sure they are very appetizing. I am going to have to try this recipe for sure. Thank you so much for the idea.
I love this! Would be perfect for a potluck – so visually stunning.
I have got to try these! They look delicious!!
Hello,
My step son does not like red sauce but we do so this was a perfect dish.
Thank you,
A Fan
All of your recipes lately have been gold!
I love this idea! Bonus – this would be super fun to have around the holidays!
I have been looking for ways to “flavor up” my Enchiladas and these look perfect. My cooking goal for this week.
Want to try these!! Weather is starting to change,So a lot more inside foods.
I love that this is like two meals in one! Can’t wait to try it!
We love these enchiladas! I was looking for a new enchilada recipe to spice things up in our meal plans and this has hit the spot! I have made them several times now and they are always a winner. My daughter especially loves how festive they look!
Love love love this idea! I’m always so torn when making enchiladas on whether to use red or green sauce. My husband likes red and I like green. I usually end up making two pans, but this will save me the time and we both win!
Can these be prepared ahead of time? If so what would be the best way? Refrigerate before cooking or after?
Thanks,
Kim
Wow!! Trying this tonight
Lauren, these were so easy to make and so delicious!! I made them yesterday morning and then had my husband throw them in the oven before I got off work- soo good! They were a hit.
These look delicious, but OMG, that 9-layer dip! I truly cannot get enough of it. 😍
Don’t see a tip about a butter knife, etc.
It’s in step 3 in the recipe card 😉
These would be PERFECT to make at Christmas time! And probably any other time too:) Gonna try them soon!