Spicy Red and Green Kickin’ Chicken Enchiladas

So y’all know that Taco Tuesday is an important day in our household… but some days there is just no way that I have the time to make that magic happen. On those days, the hubby usually requests enchiladas. They take half the time and have every bit of the flavor!

My super secret trick for the kickin’est enchiladas in the West is to make them with both red AND green sauce *gasp*. But wait there’s more! I also cook the chicken the day before in the slow cooker which makes it extra easy AND extra spicy.

Red and Green Chicken Enchilada Recipe | BlushandBlonde.com

For the chicken, you will need:

  • 6 chicken breasts
  • 1 can red enchilada sauce
  • 1 shallot
  • Cilantro
  • 1/2 cup sour cream

Instructions:

  • Put the chicken breasts in the slow cooker with the red enchilada sauce, a finely chopped shallot, a handful of chopped cilantro, and 1/2 cup sour cream.
  • Stir and let it cook on low for 4 to 5 hours.
  • When the chicken is cooked all the way through, shred it. I find the best way to do this is to take each breast out individually and shred it on a plate with two forks.
  • Put the shredded chicken back into the slow cooker and let it simmer for another 30 minutes or so.
  • You can put it away to use the next day or make the enchiladas the same night, just make sure it’s cooled down before you need to work with it.

For the enchiladas, you will need:

  • 1 pound Mexican blend cheese
  • 1 can green enchilada sauce
  • Corn tortillas
  • Cilantro

Instructions:

  • Preheat the oven to 350 degrees.
  • Drain the chicken filling of excess juice and sauce.
  • Combine the drained shredded chicken with the 1 pound of Mexican cheese. Mix thoroughly.
  • Pour 1/4 cup of the green sauce into a large casserole dish and make sure the entire bottom of the dish is coated. This will  keep the enchiladas from sticking.
  • Pour another half cup of the sauce into a shallow bowl or plate.
  • Take a tortilla and dip it in the sauce on the plate until it’s entirely coated. Place a small amount of the chicken filling (about 1/4 cup) into the coated tortilla.
  • Roll it up and place it into the casserole dish, making sure the side where the ends meet is facing down. This will keep it from falling open.
  • Repeat until the dish is full. I can usually fit 10 in each dish.
  • When the dish is full, sprinkle the top with chopped cilantro and another handful of the chicken filling. Then pour all of the remaining green sauce on top.
  • Bake on 350 for 30 minutes.
  • This should make 30 enchiladas, or 3 dishes of 10. I like to save or freeze the extra filling for super easy dinners later in the week.

I like to serve them fresh out of the oven with fresh guacamole, a dollop of sour cream, a squeeze of fresh lime, and chopped jalapeños and cilantro! Enjoy!

Red and Green Enchilada Recipe | BlushandBlonde.com

Red and Green Chicken Enchilada Recipe | BlushandBlonde.com

Red and Green Chicken Enchilada Recipe | BlushandBlonde.com

Comments

  1. says

    Oh my goodness, those look incredible! I love enchiladas but I haven’t found a recipe that I love yet. I can’t wait to try this one!
    -Hannah
    sweeterthanserenity.blogspot.com

  2. says

    That looks absolutely delicious! Also, I just wanted to say that I really like your blog! I’m glad that I found it through Girl About Town (it seems we have a mutual liking for her blog!) It would be nice if you could stop by my blog sometime too (I’m from England) as I post my outfits, personal style, likes, new purchases and much more :) :)

    Raindrops of Sapphire

  3. chad says

    To shred chicken or any poached/braised/barbecued meat, just toss it into your stand mixer, lock the top, and set it on low (2) with the paddle attachment. The longer you let it run, the finer the shred. This takes all of the work out of it. The time saved (and pain avoided) is worth the extra bowl to clean.

  4. Danielle says

    Just made these for my hubby, and he LOVES them! Delicious! I love them, too because they are so simple! Coming from a Momma-to-be who is 30 weeks along and run ragged by her two lovely pups – that’s saying something ;) They’re going to be very disappointed we aren’t leaving them any leftovers tonight!

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