Description
Vibrant and flavorful enchiladas filled with tender chicken and topped with zesty red and green sauces, perfect for any occasion.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 cup red enchilada sauce
- 1 cup green enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- Sour cream (for serving)
- Olive oil (for frying)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat and fry the corn tortillas for about 30 seconds on each side until soft.
- Combine the shredded chicken, diced onion, salt, and pepper in a mixing bowl.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in a greased baking dish.
- Pour the red sauce over half and green sauce over the other half of the enchiladas.
- Sprinkle shredded cheese evenly on top.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve hot, garnished with cilantro and a dollop of sour cream.
Notes
Make-ahead tips: Prepare the chicken and sauce a day in advance for easier assembly and baking. Avoid overfilling tortillas to prevent tearing.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg