If you can't decide between red or green enchilada sauce, now you can have the best of both worlds!
Ingredients:
- 4 cups coarsely shredded rotisserie chicken
- 1 (10-ounce) can diced tomatoes and green chilies (I used Rotel; it's mild.)
- ⅓ cup chopped fresh cilantro leaves
- 3 green onions, thinly sliced
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 ½ cups shredded Monterey Jack cheese, divided
- 8, 8-inch flour tortillas, warmed
- 1 cup green enchilada sauce (I like Siete brand for both sauces!)
- 1 cup red enchilada sauce
- ¾ cup pico de gallo, optional
- ½ cup sour cream, optional
Directions:
- 1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- 2. Prior to combining ingredients, I put the can of Rotel + cilantro + onions + lime juice + spices into a food processor and quick pulsed. For picky eaters, this made the tomatoes, onions, and cilantro smaller in size. Be sure not to process for a long period of time, as the tomatoes will turn into more of a salsa. Following, I combined that mixture with the chicken, salt/pepper, and cheese.) In a large bowl, combine chicken, diced tomatoes and green chilies, cilantro, green onions, lime juice, chili powder and cumin; season with salt and pepper, to taste. Stir in 1 1/2 cups cheese.
- 3. To assemble the enchiladas, lay tortilla on a flat surface and spoon a heaping 1/2 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. (If you're making this ahead of time, this is where I would stop. Cover and refrigerate until about 30 minutes before baking.)
- 4. When ready to bake, pour green enchilada sauce on the top half of the enchiladas, and the bottom half with red enchilada sauce; sprinkle with remaining 1 cup of cheese.
- 5. Place into oven and bake until bubbly, about 35-40 minutes.
- 6. Serve immediately, and if desired, topped with pico de gallo and dollops of sour cream.
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