Red and Green Enchiladas

5 from 11 votes

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The best of both worlds with this red and green, two-tone enchiladas! Filled with shredded cheese, chicken, and salsa, these will become your newest family favorite Mexican dinner.

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.

enchiladas

Enchilada Recipe

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. Here’s what you need to get started:

  • Shredded Chicken – using a rotisserie chicken here saves a lot of time and effort. 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.
  • Flour Tortillas – alternatively you could use corn tortillas. We just used flour because we like them better.
  • Red Sauce and 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 – toppings could include, sour cream, cilantro, avocado, tomatoes, etc.
enchiladas

How to Make Enchiladas

  1. Preheat oven to 350 degrees. 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.
  2. In a large bowl, stir together shredded chicken, taco seasoning, 2/3 of the shredded cheese and enough salsa to moisten the filling mixture.
  3. 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 covered with foil* for 30 minutes or until hot and melty.
  4. Top with any desired toppings and serve.

*spray foil with nonstick cooking spray before covering pan of enchiladas to prevent cheese from sticking.

enchiladas

Leftovers

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!

enchiladas

Even More, Enchiladas to Try!

Printable recipe card is below! Print it, pin it, bookmark this page, it’s a good one. Enjoy! 🙂

5 from 11 votes

Red and Green Enchiladas

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.
servings 8 enchiladas
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

Ingredients

  • 2 lbs boneless skinless chicken breasts, cooked and shredded
  • 2 tablespoons taco seasoning
  • 8 oz. block Monterey jack cheese shredded, divided
  • 1/2-1 cup prepared 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:

  • diced tomato
  • chopped cilantro
  • avocado
  • sour cream etc.

Instructions

  • Preheat oven to 350 degrees. Lightly spray 9x13 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.

Video

Notes

*spray foil with nonstick cooking spray before covering pan of enchiladas to prevent cheese from sticking.

Nutrition

Calories: 374kcal | Carbohydrates: 21g | Protein: 35g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 96mg | Sodium: 1069mg | Potassium: 539mg | Fiber: 2g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 1.7mg | Calcium: 254mg | Iron: 2.3mg
Course: Dinner
Cuisine: Mexican
Keyword: enchilada recipe, enchiladas, how to make enchiladas

 

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Recipe Rating




36 Responses
  1. Bethany

    5 stars
    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.

  2. Kim Adams

    Can these be prepared ahead of time? If so what would be the best way? Refrigerate before cooking or after?
    Thanks,
    Kim

  3. Chelsey

    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!

  4. Bryn

    5 stars
    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!

  5. Diane Williams

    5 stars
    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.

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  10. Nicole H

    5 stars
    Husband and 10 year old son loved it! I boiled 3 chicken breasts vs yet rotisserie chicken because I already had them at home.

  11. Danielle Steel

    5 stars
    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!

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