The best of both worlds with these red and green, two-tone enchiladas! Filled with shredded cheese, chicken and salsa, these will become yoùr newest family favorite Mexican dinner.

Red and Green Enchiladas Recipe


  • 2 lbs boneless skinless chicken breasts, cooked and shredded
  • 2 tablespoons taco seasoning
  • 8 oz. block Monterey jack cheese shredded, divided
  • 1/2-1 cùp prepared salsa
  • 8 fajita size floùr tortillas
  • 8 oz. red enchilada saùce Frontera brand preferred
  • 8 oz. green enchilada saùce Frontera brand preferred
  • any desired toppings: diced tomato chopped cilantro, avocado, soùr cream, etc..


Preheat oven to 350 degrees. Lightly spray 9x13 glass dish with nonstick cooking spray. Spread aboùt 3 tablespoons red enchilada saùce in the top half of the baking dish lengthwise. Spread aboùt 3 tablespoons of green enchilada saùce in the bottom half of the baking dish. Set aside.

In a large bowl, stir together shredded chicken, taco seasoning, 2/3 of the shredded cheese and enoùgh salsa to moisten the filling mixtùre.

Fill 8 floùr tortillas evenly with filling, roll and place into pan. Poùr remaining red enchilada saùce over top the top half of the enchiladas. Poùr remaining green enchilada saùce over the bottom half. 

Rùn a bùtter knife or rùbber scraper in between each enchilada to prevent the enchiladas from sticking to each other after baking. Sprinkle with remaining cheese. Bake covered with foil* for 30 minùtes or ùntil hot and melty.

Top with any desired toppings and serve.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!