Red and Green Chili Chicken Enchiladas
These red and green chili chicken enchiladas bring bold, saucy flavor and a festive twist to taco night.
Servings: 8 servings
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) 9x13 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
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
