Green White and Red Enchiladas
Bring vibrant color and bold flavor to your table with Green White and Red Enchiladas, a festive twist on a classic Mexican dish that’s as eye-catching as it is delicious! This recipe features tender shredded chicken, creamy Monterey Jack cheese, and a trio of sauces—zesty green tomatillo salsa, creamy white sauce, and smoky red enchilada sauce—layered over soft corn tortillas. Baked to gooey perfection, these enchiladas are divided into sections to showcase their distinct flavors, making every bite a delightful surprise. Perfect for weeknight dinners or celebratory gatherings, this dish comes together in under an hour and can be garnished with fresh cilantro for an extra pop of freshness. Discover the perfect balance of creamy, tangy, and bold flavors in this easy-to-make enchilada recipe!
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Recipe Information
Ingredients
- 12 Corn tortillas
- 3 cups Cooked shredded chicken
- 2 cups Shredded Monterey Jack cheese
- 1 cup Green tomatillo salsa
- 1 cup Red enchilada sauce
- 1 cup Sour cream
- 0.25 cup Heavy cream
- 0.25 cup Vegetable oil
- 1 cup Diced onion
- 0.25 cup Fresh cilantro (optional, for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat the vegetable oil in a skillet over medium heat and lightly fry each corn tortilla for about 20-30 seconds per side to make them pliable. Set aside on a paper towel-lined plate.
In a medium bowl, mix the cooked shredded chicken with 1 cup of shredded Monterey Jack cheese, diced onion, salt, and pepper.
Prepare the white sauce by combining sour cream and heavy cream in a small bowl. Mix until smooth and set aside.
Spread 1/4 cup of green tomatillo salsa onto the bottom of a 9x13-inch baking dish.
Take each tortilla and fill with 2-3 tablespoons of the chicken mixture. Roll tightly and place seam-side down in the baking dish. Repeat with all the tortillas.
Divide the enchiladas into three sections (4 enchiladas in each section) for the three sauces.
Pour the green tomatillo salsa over the first section of enchiladas, making sure they are fully covered.
Pour the white sauce over the second section of enchiladas.
Pour the red enchilada sauce over the third section of enchiladas.
Sprinkle the remaining shredded Monterey Jack cheese evenly over all the sections.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.2 g | 295% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 6523 mg | 284% | |
| Total Carbohydrate | 328.8 g | 120% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 41.9 g | ||
| Protein | 326.5 g | 653% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2429 mg | 187% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3880 mg | 83% | |
*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.
