Christmas-Style Chicken Enchiladas (Red & Green)
Ingredients (serves 4–6)
Filling:
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2½ cups cooked shredded chicken (rotisserie works great)
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1 cup shredded Monterey Jack or Mexican-blend cheese
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½ tsp ground cumin
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½ tsp garlic powder
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Salt and pepper, to taste
Sauces:
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1½ cups red enchilada sauce
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1½ cups green enchilada sauce
Enchiladas:
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10–12 corn tortillas
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2 tbsp oil (for softening tortillas)
Topping:
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1½ cups shredded cheese (cheddar, Jack, or Oaxaca)
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Sour cream, for garnish
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Chopped cilantro or green onions
Instructions
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Preheat oven:
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Heat to 180°C / 350°F.
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Prepare the filling:
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In a bowl, mix shredded chicken, 1 cup cheese, cumin, garlic powder, salt, and pepper.
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Soften tortillas:
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Lightly warm tortillas in oil or microwave until flexible.
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Assemble enchiladas:
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Spoon chicken mixture into tortillas, roll tightly, and place seam-side down in a greased baking dish.
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Add the Christmas sauces:
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Pour red enchilada sauce over one half of the enchiladas.
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Pour green enchilada sauce over the other half.
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Top with cheese:
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Sprinkle shredded cheese evenly over the whole dish.
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Bake:
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Bake uncovered for 25–30 minutes until bubbly and melted.
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Garnish & serve:
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Drizzle with sour cream and sprinkle with cilantro or green onions.
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Serving Suggestions
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Mexican rice and refried beans
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Fresh salad with lime vinaigrette
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Festive garnish of sliced radishes or pomegranate seeds
Tips & Variations
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Add sautéed onions or green chiles to the filling
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Use creamy green chile sauce for extra richness
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Make it extra special with a sprinkle of crumbled queso fresco after baking
If you’d like, I can also share a from-scratch red and green sauce recipe, a white Christmas enchilada variation, or a make-ahead holiday casserole version.