Ingredients You’ll Need

Crafting these delectable enchiladas begins with a selection of fresh and flavorful ingredients. Here’s what you’ll need to gather:

• 3 large chicken breasts: Cooked and shredded. You can boil, bake, or use an Instant Pot to cook them until tender. Rotisserie chicken is also a fantastic time-saver.
• 4 oz can diced green chilis: These add a mild, tangy kick and vibrant flavor without being overly spicy.
• ½ cup sour cream: For a creamy texture and to balance the chili flavors in the filling. Full-fat or light sour cream both work well.
• 20 oz enchilada sauce: This recipe uses both red and green sauces for the ‘Christmas’ style. You’ll need enough to cover two 9×13 inch pans. You can use store-bought for convenience or make your own for a more homemade touch. Consider dividing this into two 10oz cans of red and two 10oz cans of green, or use one large can of each if preferred.
• 3 ½ cups shredded cheddar cheese: Or a Mexican blend cheese. This provides a wonderfully gooey, cheesy layer that holds everything together and adds richness.
• 1 package flour tortillas or corn tortillas: About 12-16 tortillas, depending on size. Flour tortillas are generally easier to roll without tearing, while corn tortillas offer a more traditional flavor profile.

Ingredient Notes & Tips:

• Chicken: To cook chicken breasts, simply boil them until cooked through, then shred with two forks. For extra flavor, simmer them in chicken broth with a pinch of salt and garlic powder.
• Enchilada Sauce: If you’re using store-bought, choose a quality brand. For a homemade touch, you can easily find recipes online for both red and green enchilada sauces, which often involve chili powders, broth, and spices.
• Cheese: While cheddar is classic, feel free to experiment with Monterey Jack, Colby, or a Mexican cheese blend for variations in flavor and melt.
• Tortillas: If using corn tortillas, quickly warm them in a dry skillet or microwave to make them more pliable and prevent cracking when rolling.

Step-by-Step Instructions

Follow these detailed steps to create perfectly saucy and cheesy Red and Green Chili Chicken Enchiladas:

1. Prepare the Flavorful Chicken Filling:

   In a large mixing bowl, combine the cooked and shredded chicken breasts, the diced green chilis (drained), the sour cream, 1/2 cup of your chosen enchilada sauce (either red or green, or a mix if you prefer the internal filling to have both), and 1/2 cup of the shredded cheddar cheese. Mix these ingredients thoroughly until everything is well combined and the chicken is evenly coated. This ensures every bite of your enchilada is packed with flavor.

2. Prepare Your Baking Dishes:

   Take two 9×13 inch aluminum baking tins (or ceramic baking dishes if you’re not planning to freeze them). Pour a thin layer of enchilada sauce (about ¼ cup per pan) evenly across the bottom of each tin. This vital step helps prevent the tortillas from sticking to the pan and adds moisture and flavor from the very start.

3. Assemble the Enchiladas:

   Begin assembling your enchiladas. Take one tortilla and place a generous spoonful or two of the chicken mixture near one edge. Don’t overfill, as this can make rolling difficult and cause tearing. Carefully roll up the tortilla tightly and place it seam-side down in the prepared baking tin. Arrange the rolled enchiladas snugly side by side in the tins. Repeat this process until all the chicken filling and tortillas are used, typically fitting 6-8 enchiladas per pan, depending on their size.

4. Sauce and Cheese Topping:

   Once all the enchiladas are rolled and placed in the tins, it’s time for the final flourish. Generously pour the remaining enchilada sauce over the top of the rolled tortillas. For the signature red and green style, dedicate one pan to red sauce and the other to green, or get creative and drizzle both sauces over each pan in a ‘Christmas’ pattern. Then, sprinkle the remaining shredded cheese over the sauce-covered enchiladas, ensuring an even layer for that perfect cheesy crust.

5. Prepare for Baking or Freezing:

   If you’re making these as freezer meals, add a tight layer of plastic wrap directly over the cheese, followed by a layer of aluminum foil. This dual protection helps prevent freezer burn. Label each tin with the date it was made, the recipe name, and simple cooking instructions (e.g., “Bake at 350°F, covered for 35 mins, uncovered for 5 mins”). This makes future meal prep a breeze!

6. Bake to Golden Perfection:

   Preheat your oven to 350°F (175°C). If baking freshly made enchiladas or those thawed from the freezer, ensure they are covered with aluminum foil. Bake for 35 minutes. After 35 minutes, carefully remove the foil and continue to bake uncovered for another 5-10 minutes, or until the cheese is bubbly and lightly golden, and the enchiladas are heated through. Remember to remove any plastic wrap before baking if you prepared them as freezer meals!

Watch the Recipe Video

For a visual guide on preparing these delicious enchiladas, check out this helpful video. It covers everything from ingredient prep to final assembly, ensuring you master every step.

Chef’s Notes & Expert Tips

• Always remove cling wrap: If you’ve prepared these as a freezer meal, it’s crucial to remove the plastic cling wrap before baking to prevent melting plastic in your oven!
• Warming Tortillas: For corn tortillas, quickly warm them on a dry skillet or in the microwave for 15-20 seconds to make them more pliable and prevent them from tearing when rolled. Flour tortillas are generally more flexible but can also benefit from a quick warm-up.
• Customizing the Spice Level: If you love heat, add a pinch of cayenne pepper to your chicken filling, or use a spicier enchilada sauce. For a milder version, opt for mild green chilis and a mild red enchilada sauce.
• Freezing Instructions: To freeze, assemble the enchiladas as directed but do not bake. Cover tightly with plastic wrap and then aluminum foil. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen (this will significantly increase baking time – often 60-90 minutes covered, then uncovered).
• Garnishes Galore: Elevate your enchiladas with fresh garnishes like chopped cilantro, diced red onions, a dollop of extra sour cream or Greek yogurt, sliced avocado, or even a sprinkle of crumbled cotija cheese.
• Serving Suggestions: These enchiladas are a complete meal on their own, but they pair wonderfully with a side of Mexican rice, refried beans, or a crisp green salad with a zesty vinaigrette.

Delicious Variations to Try

This recipe is highly adaptable. Feel free to get creative and tailor it to your preferences:

• Beef or Pork: Instead of chicken, use seasoned ground beef, shredded pork carnitas, or slow-cooked shredded beef for a different hearty filling.
• Vegetarian Option: Fill your enchiladas with black beans, corn, sautéed bell peppers and onions, and a sprinkle of cheese for a delicious meat-free version. You can also add sweet potatoes for extra flavor and nutrients.
• Cheese Blend: While cheddar is classic, try a mix of Monterey Jack, Colby, or even a little queso fresco for a more complex cheesy flavor.
• Creamy Factor: Mix a small amount of cream cheese into your chicken filling for an extra layer of richness and creaminess.
• Spicy Kick: Incorporate diced jalapeños or serrano peppers into the filling for more heat. A dash of your favorite hot sauce can also be added to the enchilada sauce.

Nutrition Information

Understanding the nutritional value of your meal can be helpful for dietary planning. Here’s an approximate breakdown per serving for these Red and Green Chili Chicken Enchiladas:

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on specific ingredients, brands, and preparation methods.

Frequently Asked Questions (FAQs)

Can I make enchiladas ahead of time?

Absolutely! Enchiladas are excellent for meal prep. You can assemble them entirely, cover, and refrigerate for up to 2 days before baking, or freeze them for up to 3 months. Just remember to adjust baking times for chilled or frozen dishes.

What’s the best way to shred chicken?

There are several methods: use two forks to pull it apart, a stand mixer with the paddle attachment (works wonders for large batches!), or simply your hands once the chicken is cool enough to handle.

My tortillas keep breaking when I roll them. Any tips?

This is common, especially with corn tortillas. The trick is to warm them first! Briefly heat them in a dry skillet over medium heat for about 10-15 seconds per side, or microwave them in stacks of 5-6 wrapped in a damp paper towel for about 30-45 seconds. This makes them much more pliable.

Can I use homemade enchilada sauce?

Yes, definitely! Homemade enchilada sauce often tastes richer and fresher. Just ensure you have enough for both the filling and topping. You’ll need about 4-5 cups total for this recipe.

How do I know when the enchiladas are done?

The enchiladas are done when the sauce is bubbly around the edges, the cheese on top is melted and lightly golden, and they are heated through. You can use a food thermometer to check if the internal temperature reaches 165°F (74°C).

Final Thoughts

These Red and Green Chili Chicken Enchiladas are more than just a meal; they’re an experience. Combining the vibrant colors and distinct flavors of both red and green chili sauces creates a dish that is as visually appealing as it is delicious. Perfect for a cozy family dinner or a festive gathering, this recipe offers comfort, flavor, and the satisfaction of a homemade feast.

With our detailed instructions and helpful tips, you’re now equipped to create enchiladas that will impress everyone at your table. Don’t be shy about experimenting with variations to make this dish truly your own. Happy cooking!

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