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.
INGREDIENTS
- 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..
INSTRUCTIONS
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!
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