Red and Green Enchiladas
Soft corn tortillas filled with chicken, cheese, or beans, rolled up and smothered in a mix of vibrant red enchilada sauce and tangy green tomatillo sauce. Known in Mexico as “enchiladas navidenas” (Christmas enchiladas), they’re festive, flavorful, and comforting.
⏱ Time
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
Ingredients
For the Filling:
3 cups cooked shredded chicken (or beans for vegetarian)
1 cup shredded Monterey Jack or Oaxaca cheese (plus extra for topping)
1 small onion, finely diced
1 tbsp olive oil
Salt & black pepper, to taste
For the Tortillas:
12 corn tortillas
Oil spray or light brushing of oil
For the Red Enchilada Sauce
2 tbsp olive oil
2 tbsp flour
3 tbsp chili powder
2 cups chicken or veggie broth
1 tbsp tomato paste
½ tsp garlic powder
½ tsp cumin
Salt, to taste
For the Green Sauce
1 lb tomatillos, husked
2 jalapenos or serranos (adjust spice level)
2 garlic cloves
½ cup cilantro leaves
½ cup onion, chopped
1 cup chicken or veggie broth
1 tbsp olive oil
Salt, to taste
Garnish:
Fresh cilantro
Diced red onion
Sour cream or Mexican crema
Avocado slices
Instructions
1. Make the filling:
Sauté onion in olive oil until soft.
Add shredded chicken, salt, and pepper. Mix well and set aside.
2. Make the red sauce:
Heat olive oil in saucepan. Stir in flour, cook 1 minute.
Add chili powder, broth, tomato paste, garlic powder, cumin, and salt.
Simmer 5–7 minutes until slightly thickened.
3. Make the green sauce:
Boil tomatillos, jalapenos, and garlic for 5–6 minutes until softened.
Blend with cilantro, onion, and broth until smooth.
Heat olive oil in pan, pour in sauce, simmer 5 minutes, add salt to taste.
4. Prep tortillas:
Lightly warm tortillas in a skillet or oven to prevent cracking.
5. Assemble enchiladas:
Spread a little red and green sauce in the bottom of a baking dish.
Fill tortillas with chicken + cheese, roll up, and place seam-side down.
Pour red sauce over half and green sauce over the other half.
Sprinkle cheese on top.
6. Bake:
Bake at 190°C (375°F) for 20–25 minutes, until bubbly and cheese is melted.
7. Serve:
Garnish with cilantro, red onion, crema, and avocado.
Notes & Tips
Shortcut: Use good-quality store-bought enchilada sauces if pressed for time.
Protein swap: Use ground beef, turkey, or sautéed veggies for filling variety.
Keep tortillas pliable: Cover with a damp towel after heating to avoid cracking.
Festive look: Arrange enchiladas in two rows — one with red sauce, one with green — for a dramatic table presentation.
❓ frequently asked questions FAQ
Q: Can I make this ahead?
Yes — assemble, cover, and refrigerate up to 24 hours. Bake when ready to serve.
Q: Can I freeze enchiladas?
Yes — freeze before baking, tightly wrapped, up to 2 months. Bake from frozen + 10 extra minutes.
Q: How spicy are these?
Red sauce = mild to medium (adjust chili powder). Green sauce = tangier and spicier depending on peppers.
Nutritional information
Calories: ~420
Protein: 27g
Carbohydrates: 36g
Fat: 18g
Fiber: 5g