Tinhateats

Red and Green “Christmas” Enchiladas

My go-to recipe features tender chicken, a rich blend of three cheeses, and just the right amount of spice. The eternal dilemma? Red or green sauce? These "Christmas" Enchiladas are the perfect compromise. Half the pan is bathed in a mild, slightly sweet green sauce, while the other half boasts a bold, spicy red. Topped with sour cream, guacamole, and your favorite garnishes, they're enchilada perfection.
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Enchiladas are on a regular rotation in my household. These Christmas enchiladas are packed full of tender juicy chicken, three different kinds of cheese and flavored with just the right amount of spice. The biggest dilemma when making enchiladas is deciding between red or green enchilada sauce. The solution to such dilemma is these Christmas style enchiladas to satisfy both cravings.  You sort of get the best of both worlds, a slightly sweeter mild green sauce and a stronger spicier red sauce, top with sour cream, guacamole and your favorite toppings and you’re in enchilada heaven!

Ingredients needed for Christmas style enchiladas

Shredded chicken-I like to buy an already cooked rotisserie chicken, for one it makes and yields the best chicken for enchiladas, but also it just makes life easier. When I buy a whole rotisserie chicken, I like to make 2 or 3 meals at a time with one whole chicken and freeze my meals for food prep.

Cheese- There are three kinds of cheese for these enchiladas: pepperjack, cheddar and mozzarella. I recommend using raw if you can source it, but definitely stay away from the already shredded cheese that is in the packages, it doesn’t melt the same because they use anticaking properties, and it lacks in flavor. If you have a food processor with the shredder attachment you can shred cheese super-fast and easy that way. I like to shred a large bag full of cheese and food saver it. It will last months in the fridge with the air sucked out.  

Green chilis-Regular or fire roasted.

Sour cream 

White onion

Enchilada sauce- One red and one green. My favorite brand is Siete enchilada sauce. It’s sweetened with dates and thickened with flax seeds. It’s one of the cleanest enchilada sauces on the market and it’s so. damn. good. It’s really hard to find a good quality tasting enchilada sauce and I am definitely picky. I have even resorted to making my own (which is still a work in progress), but hopefully I’ll nail it so I am able to can a large batch for storage; Siete sauces aren’t exactly cheap!

Salt and pepper

 

How to make Christmas Enchiladas

  1. Shred 3 cups rotisserie chicken and place in bowl.

  2. Sauté 1 small white onion until tender. 

  3. Combine chicken, cooked onion, sour cream, half the grated cheese blend, green chiles, 1/4 cup of red sauce, 1/4 cup green sauce and salt and pepper. Mix until incorporated. 

  4. Spray a 9×13 pan with avocado oil. Fill each tortilla with filling mixture about 1/4 cup each (this also depends on the size of your tortilla use more if you have large tortillas). I like to roll my enchiladas like a taquito (not a burrito) and leave the sides open. I find they not only look prettier, but this method is easier, and the tortillas won’t break or tear. Place the tortilla seam side down in the pan.

  5. Drizzle green sauce on one side and red on the other side. Sprinkle with remaining cheese and bake in the oven at 350 degrees Fahrenheit for 30-40 minutes.

Tips and Tricks

Filling your 9×13 pan with tortillas. I like to first go down the middle and fill my pan full lengthwise and then I fill in the sides with more filled tortillas if they can fit. Sometimes just squishing them in their works best. 

Freezing-Chicken enchiladas are one of my favorite make ahead meals, they are a quick easy weeknight meal made with only 5 ingredients and they freeze incredibly well. If you are making a double batch or want to freeze these, make them all the way up to the point of baking. Cover the enchiladas with Freezer paper and then place saran wrap on the inside of the pan, pressing down over the freezer paper. Then cover the entire pan with tin foil and seal the edges really tightly. I never know when ill pull out my freezer meals to cook them, it may be 1 week after freezing or 3 months. By properly preparing your freezer meals you will avoid spoilage and freezer burn.

Craving more Mexican inspired dishes?

Crispy Chicken Taquitos (Grain Free)

Instant Pot Chicken Tortilla Soup (whole30/Paleo)

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Green and Red "Christmas" Enchiladas (grain free)

Jennifer Hall
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mexican
Servings 12

Equipment

  • 1 9x13 Casserole dish
  • 1 Mixing bowl large

Ingredients
  

  • 3 cups Rotisserie chicken shredded
  • 1 small White onion diced
  • 1/2 cup Sour cream
  • 2 cups Pepperjack cheese shredded (raw)
  • 1 cup Mozzarella cheese shredded (raw)
  • 1 cup Cheddar cheese shredded (raw)
  • 1 4oz can Green chiles
  • 1 tbsp Avocado oil
  • 1 15oz Siete brand red enchilada sauce
  • 1 15oz Siete brand green enchilada sauce
  • 1 dash Salt and pepper
  • 12 Siete brand tortillas-Chickpea or Almond flour

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch casserole pan with avocado oil.
  • Over medium heat sauté onion with 1 tbsp avocado oil and cook until tender. Shred 3 cups of rotisserie chicken and place in bowl. Grate cheddar, mozzarella and pepperjack cheese. Set aside.
  • Add to your chicken, sour cream, green chiles, sauteed onions, half the cheese mixture, 1/4 cup red enchilada sauce and 1/4 cup green enchilada sauce, dash of salt and pepper. Mix until well combined.
  • Fill each tortilla with filling mixture about 1/3 cup each. I like to roll my enchiladas like a taquito (not a burrito) and leave the sides open. Place the tortilla seam side down in the pan. Filling the entire pan full.
  • Pour over the remaining red sauce on one half of the pan and on the other half pour over the remaining green sauce. Sprinkle with remaining cheese.
  • Cover with foil and bake in oven for 30-40 minutes. Remove foil for the last 10 minutes of cooking. Bake until cheese is melted, and enchiladas sauce is bubbling. Top with desired toppings and serve.
Keyword grainfree
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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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