Green, White, and Red Enchiladas
These vibrant enchiladas celebrate the spirit of Mexico with a deliciously colorful twist. Each enchilada is lovingly wrapped in a trio of sauces that represent the Mexican flag: a rich green chile sauce for hope, fresh sour cream for purity, and a bright red tomato salsa for unity. This chicken enchilada dish is both easy to prepare and visually stunning, making it perfect for any Mexican fiesta or Latino-themed gathering.
Recipe Overview
| Cook Time | 25 minutes |
| Prep Time | 25 minutes |
| Total Time | 50 minutes |
| Servings | 6-8 enchiladas (adjust as needed) |
| Category | Chicken |
| Keywords | Poultry, Cheese, Meat, Mexican, Spicy, Oven, < 60 Mins |
Ingredients and Nutritional Information
| Ingredient | Quantity |
|---|---|
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Salt | ½ tsp |
| Green chilies, chopped | ½ cup |
| Chicken broth | ½ cup |
| Corn tortillas | 12 |
| Cheddar cheese, shredded | 1 cup |
| Queso fresco, crumbled | ½ cup |
| Salsa | 2 cups |
| Cilantro, chopped | 1 tbsp |
| Sour cream | For garnish |
| Nutritional Information | Per Serving (estimate) |
|---|---|
| Calories | 1039.7 kcal |
| Fat | 54.2 g |
| Saturated Fat | 26.1 g |
| Cholesterol | 217.6 mg |
| Sodium | 2717.4 mg |
| Carbohydrates | 69.1 g |
| Fiber | 9 g |
| Sugars | 7.5 g |
| Protein | 70.9 g |
Instructions
-
Prepare the Filling:
In a large mixing bowl, combine the cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies. Stir well until evenly mixed. Set the bowl aside for filling the tortillas.
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-
Preheat the Oven:
Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas. -
Prepare the Casserole Dish:
Grease the bottom of a large, ovenproof casserole dish with a light coating of oil or non-stick spray to prevent sticking. -
Warm the Chicken Broth:
Pour the chicken broth into a shallow bowl and heat it until just warm. This will soften the tortillas, making them easier to roll without breaking. -
Soften the Tortillas:
Immerse each corn tortilla in the warm chicken broth for a few seconds—just enough to soften it slightly. Avoid oversoaking, as this can make the tortillas too fragile. -
Fill and Roll the Tortillas:
Take a softened tortilla, and place about 3 tablespoons of the prepared chicken filling across the center. Roll up the tortilla snugly around the filling and place it seam-side down in the greased casserole dish. -
Repeat with Remaining Tortillas:
Continue filling, rolling, and placing each tortilla in the casserole dish until all the tortillas and filling have been used up. -
Add the Sauces:
Once all the tortillas are in the dish, pour green chile enchilada sauce over one half of the enchiladas, and pour the red tomato salsa over the other half. This will create a beautiful green-and-red pattern across the dish. -
Top with Cheese and Cilantro:
Sprinkle shredded cheddar cheese evenly over the top of the enchiladas, followed by a sprinkle of chopped cilantro for an extra pop of color and flavor. -
Bake the Enchiladas:
Place the casserole dish in the preheated oven and bake for approximately 25 minutes, or until the cheese is melted and slightly golden on top, and the dish is heated through. -
Serve and Garnish:
Remove the dish from the oven and let it cool slightly. Serve each enchilada with a generous spoonful of sour cream to represent the white in the Mexican flag. Enjoy the flavorful fusion of sauces and textures!
Notes:
- Adjust for Spice Level: You can modify the amount of green chilies to control the spiciness of this dish.
- Cheese Alternatives: For a milder flavor, substitute the cheddar cheese with a mild Mexican cheese blend.
- Serving Suggestion: These enchiladas pair beautifully with a side of Mexican rice and refried beans.
