You know that feeling when you're ordering enchiladas and you can't decide between red sauce or green sauce? That's me every. single. time. I am the complete opposite of a picky eater, and while I'm grateful for that, it also makes me super indecisive because I always want to order everything!! When it comes to enchiladas, I wanted to create a recipe where it could satisfy the cravings of both the red sauce AND the green sauce. SO the filling of these babies are coated in green sauce, then topped with red enchilada sauce. BOOM. Truly one of my favorite enchilada recipes, and dinner recipes for that matter! Your life will never be the same - you're welcome.
Ingredients
4 oz can chopped green chilies
2 C shredded cooked chicken
1 (4 oz) can sliced olives, drained
2½ C green salsa
4 oz monterey jack cheese, grated
4 oz cheddar cheese, grated
10-12 corn tortillas (taco size - 6 inch diameter)
3 C of homemade enchilada sauce (recipe HERE) or 1 large can (28oz) of red enchilada sauce
Optional Toppings
Raw diced red onion
Green onion
Fresh cilantro
Pickled jalapeno
Sour cream or greek yogurt
Avocado
Additional Equipment
Deep Baking Dish (11"x8")
Directions
Preheat the oven to 350 degrees (F).
In a medium sized bowl, stir together shredded chicken, 2 C of green salsa, green chilies and ¾ of the can of sliced olives.
In a skillet, heat each tortilla for 20-30 seconds per side on high heat.
Pour the remaining ½ C of green salsa in the bottom of the baking dish, and spread around so the entire bottom is coated.
Put together an assembly line with the ingredients, including the tortillas, a shallow dish/plate with ½ C of enchilada sauce in it, the chicken mixture and shredded cheese.
One at a time, grab a tortilla, coat both sides in the shallow dish of enchilada sauce, fill the tortilla with one spoonful of the chicken mixture, fold the tortilla into an enchilada and place seam side down in the baking dish. Repeat until the baking dish is full. Warning: this gets messy!!
Top the enchiladas with the remaining enchilada sauce and shredded cheese. Bake for 25 minutes covered (either with a lid or foil), then an additional 5 minutes uncovered. Serve!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5-6 servings
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