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Are chicken enchiladas better with green or red sauce?

Are Chicken Enchiladas Better with Green or Red Sauce?

This flavorful chicken enchilada recipe explores both green and red sauces—perfect for indecisive tastebuds or when you want to satisfy two cravings in one dish. Whether you prefer the tangy brightness of tomatillos or the deep smokiness of dried chiles, this dish lets you choose—or combine—your favorite. Great for dinner parties or comforting family meals.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 12 small corn tortillas
  • 3 cups cooked, shredded chicken breast
  • 1 cup green enchilada sauce (tomatillo-based)
  • 1 cup red enchilada sauce (made with dried chiles)
  • 2 cups shredded Monterey Jack or cheddar cheese
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Preheat and Prep: Preheat oven to 375°F (190°C). Lightly oil a 9×13 baking dish.
  2. Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onions and sauté for 2–3 minutes until soft. Stir in shredded chicken and cumin. Cook for 2 more minutes to combine flavors. Remove from heat.
  3. Divide and Conquer: Split the chicken mixture in two bowls. To one, add 1/2 cup green sauce; to the other, 1/2 cup red sauce. Stir both to coat evenly.
  4. Fill the Tortillas: Soften tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds. Fill each tortilla with a few tablespoons of chicken mixture, roll up, and place seam-side down in the baking dish—one half for green, one half for red.
  5. Sauce it Up: Pour remaining green sauce over one half of the enchiladas and red sauce over the other half. Sprinkle the entire dish with shredded cheese.
  6. Bake to Perfection: Bake uncovered for 20–25 minutes until the cheese is bubbly and slightly golden. Let cool 5 minutes before serving.
  7. Garnish and Serve: Top with chopped cilantro if desired. Serve with sour cream, avocado slices, or a side salad.

Notes

Want more spice? Add chopped jalapeños to your filling. For a creamy twist, stir in a spoonful of sour cream with the chicken mixture. You can freeze assembled enchiladas before baking—just thaw and bake when needed.

  • Author: susan
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican

Nutrition

  • Serving Size: 3 enchiladas
  • Calories: 470
  • Sugar: 4g
  • Sodium: 880mg
  • Fat: 21g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 34g
  • Cholesterol: 75mg

Keywords: green enchilada sauce, red enchilada sauce, chicken enchiladas, easy Mexican dinner, baked enchiladas