7 ratings

Red and Green Chicken Enchiladas

If you're craving some healthy comfort food this is a perfect option

Chicken Enchiladas with Red Enchilada Sauce and Salsa Verde.


  • 2 Cups shredded chicken
  • 4 Tablespoons vegetable oil
  • 1/2 small onion, diced
  • 1 clove garlic, finely diced
  • 1/2 Cup chicken broth
  • 1/2 Teaspoon ground cumin
  • 1-2 dashes hot sauce
  • 8 Ounces shredded melty cheese (such as provolone, jack or manchego)
  • 1 Cup red enchilada sauce
  • 1 Cup salsa verde
  • 1/4 Cup cojita or feta
  • 10 corn tortillas
  • chopped cilantro, diced green onion, sour cream or crema for garnish


1. Add onion to a saute pan coated with vegetable oil over medium heat. Saute for 3 minutes. Add the garlic and cumin and stir occasionally. When the onions are translucent add the chicken and stock and hot sauce to the pan. Bring the mixture to a boil and then reduce to a simmer. When the chicken absorbs most of the liquid set the pan aside. 2. Add the vegetable oil to a separate pan over medium heat. Working in small batches, heat the tortillas on both sides so that they are pliable but not brown. Allow them to cool and drain on paper towels. 3. Coat the bottom of a shallow baking dish (approximately 9 1/2 inches by 13 inches) with red sauce on one side and green on the other. 4. Add about 1/4 of the red sauce to a shallow bowl or plate. Dredge the tortilla on each side through the sauce. Then add chicken mixture along the center of the tortilla an to with cheese. Roll the tortilla and place in the dish. Repeat until there are 5 rolled tortillas in a row. Then follow the same steps with the verde (green) sauce.