Red and Green Chicken Enchiladas
Dec 29, 2024 07:54 AM
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 :)
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
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
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