Red and Green Chicken Enchiladas
Can't decide between red or green enchilada sauce? Now you can have both and have the best of both worlds!
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.