Description
These Red and Green Chicken Enchiladas combine tender shredded rotisserie chicken with vibrant diced tomatoes, green chilies, fresh cilantro, and a blend of spices. Wrapped in warm flour tortillas and layered with both red and green enchilada sauces, this dish offers a flavorful and colorful Mexican-inspired meal perfect for a family dinner or gathering.
Ingredients
Chicken Mixture
- 4 cups coarsely shredded rotisserie chicken
- 1 (10-ounce) can diced tomatoes and green chilies
- 1/3 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
- 1 1/2 cups shredded Monterey Jack cheese
Other Ingredients
- 8 8-inch flour tortillas, warmed
- 1 cup green enchilada sauce
- 1 cup red enchilada sauce
- 1 cup shredded Monterey Jack cheese, for topping
- 3/4 cup pico de gallo
- 1/2 cup sour cream
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375 degrees F (190 degrees C). Lightly oil a 9 x 13-inch baking dish or coat it with nonstick spray to prevent sticking.
- Mix the chicken filling: In a large bowl, combine the shredded rotisserie chicken, diced tomatoes and green chilies, chopped cilantro, sliced green onions, lime juice, chili powder, cumin, and season with kosher salt and freshly ground black pepper to taste. Mix well, then stir in 1 1/2 cups of shredded Monterey Jack cheese to incorporate into the filling.
- Assemble the enchiladas: Lay one warmed flour tortilla flat on a clean surface. Spoon about 1/2 to 3/4 cup of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling until all are assembled and placed in the dish.
- Add sauces and cheese: Pour the green enchilada sauce evenly over half of the enchiladas and the red enchilada sauce over the other half, creating the signature red and green contrast. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly on top of all the enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for about 35 to 40 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Remove the enchiladas from the oven and serve immediately. Top each serving with a spoonful of fresh pico de gallo and a dollop of sour cream for added flavor and creaminess.
Notes
- Warming the tortillas before assembling prevents them from cracking when rolled.
- Using rotisserie chicken expedites preparation without sacrificing flavor.
- If you prefer, substitute flour tortillas with corn tortillas for a gluten-free option, adjusting cheese and sauce accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven covered with foil to maintain moisture.
- For extra spice, add chopped jalapeños to the chicken filling or sprinkle with hot sauce before serving.
