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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.
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
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.
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.
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.
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
- 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
- sour cream etc.
- 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.