Red and Green Chicken Enchiladas
This post may contain affiliate links. Please see our privacy policy for details. Can’t decide between red or green enchilada sauce? Now you can have both and have the best of both worlds! Sometimes you need red enchiladas, and sometimes you need green. This is where I have you completely covered. Called divorciadas or […] The post Red and Green Chicken Enchiladas appeared first on Damn Delicious.
Tomas Kauer 
This post may contain affiliate links. Please see our privacy policy for details.
Can’t decide between red or green enchilada sauce? Now you can have both and have the best of both worlds!
Sometimes you need red enchiladas, and sometimes you need green. This is where I have you completely covered. Called divorciadas or Christmas enchiladas, now we can have both red and green in one dish, the best of both worlds.
With leftover rotisserie chicken (oven or IP method), canned diced tomatoes and green chilies, cilantro, shredded Monterey Jack cheese, flour or corn tortilla, and both sauces, this gets dinner on the table lightening fast. And you can top these with all the things – pico de gallo, dollops of sour cream, and more cilantro.
It’s quick, it’s easy, and it’s just so so good with both sauces. The best part? The middle bits where the red and green sauces have mixed just a tiny bit. You can make this ahead of time and bake right before serving too. Or bring to a friend who just had a new baby (hi, Ren!).
tips and tricks for success
- Soften the tortillas. Warm the tortillas first so they are easier to roll. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds. You can also fry the tortillas, in batches, in a little bit of oil (about 1 tablespoon vegetable oil) until crispy but pliable.
- Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill.
- Avoid a soggy bottom. Nobody likes soggy enchiladas! Be sure to pour the sauce on top, adding the filled enchiladas to the pan first.
what to serve with enchiladas
Tools For This Recipe
9 x 13 baking dish
Red and Green Chicken Enchiladas: Frequently Asked Questions
Canned enchilada sauce is such a great shortcut but if you have the time, here is our favorite recipe for an easy homemade red enchilada sauce – it makes all the difference!
Absolutely! You can use corn or flour, it really just depends on personal preference. Corn tortillas are traditionally used for enchiladas as they maintain their structure a little more (less cracking and tearing when rolled) but either option will work great here.
Sweet potato, mushrooms, zucchini and cauliflower are all great options.
We love Monterey Jack but Cheddar, Colby Jack, Pepper Jack and Mexican blend can also be used.
Add your filled enchiladas to the bottom of the pan first, then pour the sauce on top to prevent them from soaking too much sauce (hence, soggy enchiladas).
Yes! Enchiladas is a great dish to make ahead of time and assembled the night before, letting it come to room temperature for about 30 minutes prior to baking.
Red and Green Chicken Enchiladas
Ingredients
- 4 cups coarsely shredded rotisserie chicken
- 1 (10-ounce) can diced tomatoes and green chilies
- ⅓ cup chopped fresh cilantro leaves
- 3 green onions thinly sliced
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper to taste
- 2 ½ cups shredded Monterey Jack cheese divided
- 8 8-inch flour tortillas warmed
- 1 cup green enchilada sauce
- 1 cup red enchilada sauce
- ¾ cup pico de gallo
- ½ cup sour cream
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- In a large bowl, combine chicken, diced tomatoes and green chilies, cilantro, green onions, lime juice, chili powder and cumin; season with salt and pepper, to taste. Stir in 1 1/2 cups cheese.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture.
- Top half of enchiladas with green enchilada sauce, and the other half with red enchilada sauce; sprinkle with remaining 1 cup cheese.
- Place into oven and bake until bubbly, about 35-40 minutes.
- Serve immediately, topped with pico de gallo and dollops of sour cream.
Video
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