Go Back Email Link
–+ servings

Green and Red "Christmas" Enchiladas (grain free)

Jennifer Hall
No ratings yet
Print Recipe Pin Recipe
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
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!