The best of both worlds with this red and green, two-tone enchilada recipe! Filled with shredded cheese, chicken and salsa, these will become your newest family favorite Mexican dinner.
We like Mexican food at our house. Any form of tortillas, salsas, beans or guacamole and the whole clan is on board. I do post a lot of different kinds of Mexican-inspired recipes on the blog which you’ve probably noticed. This and this are current family favorites. Anyways, 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 filling is simply chicken, cheese, seasonings and salsa. Nothing too fancy. But I topped them with two kinds of enchilada sauce, so you’re getting the best of both worlds, plus they look so much prettier with more color in the pan. I never thought I’d see the day that I’d call enchiladas pretty, but here we are.
The recipe below is rather straight forward 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. 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. The best part about these is the two-for-one deal. Red and green enchiladas for everyone in every portion.
Don’t forget the butter knife or rubber scraper trick in the recipe directions below! Makes a world of difference when it comes to serving. Other then that, happy feasting 🙂
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.
- 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..
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.
*spray foil with nonstick cooking spray before covering pan of enchiladas to prevent cheese from sticking.