5 from 1 vote

Red and Green Chili Chicken Enchiladas

By: Julia Pacheco
These red and green chili chicken enchiladas bring bold, saucy flavor and a festive twist to taco night.
Prep: 30 minutes
Cook: 40 minutes
Total: 1 hour 10 minutes
Servings: 8 servings
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Ingredients 

  • 3 large chicken breasts, cooked and shredded
  • 4 oz can diced green chilis
  • ½ cup sour cream
  • 20 oz enchilada sauce
  • 3 ½ cups shredded cheddar cheese
  • 1 package flour tortillas or corn tortillas

Instructions 

  • In a large bowl, combine the chicken, green chili, sour cream, 1/2 cup red enchilada sauce and 1/2 cup cheese and mix well.
  • In the bottom of (2) 9×13 aluminum baking tins, pour a thin layer of enchilada sauce evenly to prevent the tortillas from sticking.
  • To assemble the enchiladas, place a couple spoonfuls into a tortilla and roll it up and pace in baking tin.
  • Top with the remaining enchilada sauce (as much as desired) and cheese. Add a tight layer of cling wrap over followed by a layer of aluminum foil.
  • Label it with date made, recipe and cooking instructions.
  • Bake thawed or freshly made at 350℉ covered for 35 minutes, uncovered for 5 minutes.

Video

Notes

  • Remember to remove cling wrap before baking!

    • Nutrition

    Calories: 466kcal | Carbohydrates: 26g | Protein: 34g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 1357mg | Potassium: 430mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1101IU | Vitamin C: 7mg | Calcium: 425mg | Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    About Julia Pacheco

    Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

    Read More About Me

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    3 Comments

    1. Jessica says:

      I absolutely love your recipes! I made the enchiladas tonight and I’m waiting for my fiance to get home and taste it.

      Reply
    2. Mercy says:

      Thank you for another hit recipe. Ive recently found your videos on YouTube and have enjoyed a couple of your dinner ideas with my hubby.

      Reply
    3. Kathleen Luiz says:

      I (with the help of my daughter-in-law) made this for dinner tonight. I also made ricearoni spanish rice with it.

      Reply