This publish could comprise affiliate hyperlinks. Please see our privateness coverage for particulars.
Can’t resolve between crimson or inexperienced enchilada sauce? Now you possibly can have each and have the most effective of each worlds!
Generally you want crimson enchiladas, and generally you want inexperienced. That is the place I’ve you utterly lined. Referred to as divorciadas or Christmas enchiladas, now we are able to have each crimson and inexperienced in a single dish, the most effective of each worlds.
With leftover rotisserie hen (oven or IP technique), canned diced tomatoes and inexperienced chilies, cilantro, shredded Monterey Jack cheese, flour or corn tortilla, and each sauces, this will get dinner on the desk lightening quick. And you’ll high these with all of the issues – pico de gallo, dollops of bitter cream, and extra cilantro.
It’s fast, it’s simple, and it’s simply so so good with each sauces. The very best half? The center bits the place the crimson and inexperienced sauces have blended only a tiny bit. You may make this forward of time and bake proper earlier than serving too. Or carry to a pal who simply had a brand new child (hello, Ren!).
suggestions and methods for achievement
- Soften the tortillas. Heat the tortillas first so they’re simpler to roll. Wrap the tortillas in a moist paper towel and microwave for about 30 seconds. You can even fry the tortillas, in batches, in a bit little bit of oil (about 1 tablespoon vegetable oil) till crispy however pliable.
- Don’t overstuff. Measurement issues! Overstuffing could sound like a good suggestion for the reason that filling is the most effective half, however this may end up in ripped tortilla and overspill.
- Keep away from a soggy backside. No person likes soggy enchiladas! You’ll want to pour the sauce on high, including the stuffed enchiladas to the pan first.
what to serve with enchiladas
Crimson and Inexperienced Hen Enchiladas: Continuously Requested Questions
Canned enchilada sauce is such a terrific shortcut however in case you have the time, right here is our favourite recipe for a simple selfmade crimson enchilada sauce – it makes all of the distinction!
Completely! You should utilize corn or flour, it actually simply relies on private desire. Corn tortillas are historically used for enchiladas as they keep their construction a bit extra (much less cracking and tearing when rolled) however both possibility will work nice right here.
Candy potato, mushrooms, zucchini and cauliflower are all nice choices.
We love Monterey Jack however Cheddar, Colby Jack, Pepper Jack and Mexican mix can be used.
Add your stuffed enchiladas to the underside of the pan first, then pour the sauce on high to stop them from soaking an excessive amount of sauce (therefore, soggy enchiladas).
Sure! Enchiladas is a superb dish to make forward of time and assembled the evening earlier than, letting it come to room temperature for about half-hour previous to baking.
- 4 cups coarsely shredded rotisserie hen
- 1 (10-ounce) can diced tomatoes and inexperienced chilies
- ⅓ cup chopped recent cilantro leaves
- 3 inexperienced onions, thinly sliced
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon chili powder
- 1 teaspoon floor cumin
- Kosher salt and freshly floor black pepper, to style
- 2 ½ cups shredded Monterey Jack cheese, divided
- 8 8-inch flour tortillas, warmed
- 1 cup inexperienced enchilada sauce
- 1 cup crimson enchilada sauce
- ¾ cup pico de gallo
- ½ cup bitter cream
-
Preheat oven to 375 levels F. Calmly oil a 9 x 13 baking dish or coat with nonstick spray.
-
In a giant bowl, mix hen, diced tomatoes and inexperienced chilies, cilantro, inexperienced onions, lime juice, chili powder and cumin; season with salt and pepper, to style. Stir in 1 1/2 cups cheese.
-
To assemble the enchiladas, lay tortilla on a flat floor and spoon 1/2-3/4 cups of the hen combination within the heart. Roll the tortilla and place seam facet down onto ready baking dish. Repeat with remaining tortillas and hen combination.
-
Prime half of enchiladas with inexperienced enchilada sauce, and the opposite half with crimson enchilada sauce; sprinkle with remaining 1 cup cheese.
-
Place into oven and bake till bubbly, about 35-40 minutes.
-
Serve instantly, topped with pico de gallo and dollops of bitter cream.
