Chicken Enchiladas with Green and Red Sauce
Take your taste buds on a vibrant journey with these irresistible Chicken Enchiladas with Green and Red Sauce. Perfectly seasoned and tender shredded chicken meets warm, soft corn tortillas, creating a delightful base for the duo of zesty enchilada sauces—half drenched in tangy green sauce and the other half in rich, smoky red. Topped with gooey melted Mexican cheese and garnished with fresh cilantro, this baked masterpiece offers a visually stunning two-tone presentation. Ready in just over an hour, this recipe is perfect for family dinners or festive gatherings and pairs beautifully with a dollop of sour cream and a squeeze of lime. Bursting with bold, authentic flavors, these chicken enchiladas make Mexican comfort food truly shine!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Vegetable oil
- 12 pieces Corn tortillas
- 1 cup Green enchilada sauce
- 1 cup Red enchilada sauce
- 2 cups Shredded Mexican cheese blend
- 2 tablespoons Chopped fresh cilantro
- 1 cup Sour cream
- 4 pieces Lime wedges
- 1 cup Chicken broth
- 1 medium Onion, finely chopped
- 1 teaspoon Ground cumin
Instructions
Season the chicken breasts with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder.
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown.
Add 1 cup of chicken broth to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the chicken is fully cooked and shreddable.
Remove the chicken from the skillet and shred it using two forks. Set aside.
Preheat the oven to 375°F (190°C).
In the same skillet, heat 1 more tablespoon of vegetable oil and sauté the chopped onion until softened, about 3 minutes. Add the shredded chicken back to the skillet and stir in 1 teaspoon of ground cumin. Mix well and remove from heat.
Warm the corn tortillas by lightly heating them in a clean skillet for a few seconds on each side or wrapping them in a damp paper towel and microwaving for 30 seconds.
Fill each tortilla with about 2-3 tablespoons of the chicken mixture. Roll the tortillas tightly and place them seam-side down in a greased 9x13-inch baking dish.
Pour the green enchilada sauce over half of the enchiladas and the red enchilada sauce over the other half, forming a two-tone visual effect.
Sprinkle the shredded Mexican cheese blend evenly over the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh cilantro and serve with sour cream and lime wedges on the side.
Nutrition Facts
Calories |
4752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.2 g | 336% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 13683 mg | 595% | |
| Total Carbohydrate | 343.3 g | 125% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 43.1 g | ||
| Protein | 277.6 g | 555% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 4182 mg | 322% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2396 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
