Ah, the age old question. Green or red sauce on your enchiladas? Does that decision haunt anyone else? It’s been a thorn in my side for years and it rears its ugly head nearly every Friday when we order Mexican food for dinner. When ordering out, why not get an enchilada trio, you ask? Well, because my husband and I get the same thing every week. We split chicken fajitas, an order of guac, and we each get one a la carte item. Usually one crispy beef taco and one enchilada. It’s a perfect order, and we’ll never change it. But I never quite feel comfortable with the enchilada piece. I want some red sauce and some green sauce; it’s that simple. And when my husband asked for enchiladas for dinner this week, the same decision haunted me all day long. Until I realized I could take control of my life and make a pan of enchiladas that had a little bit of both. I created an aluminum foil barrier to separate the two (just fold it over into a 2 or 3 inch little panel and stand it up in the pan width-wise), but if I were braver I would have thrown caution to the wind and seen what happened without the barrier. Because there’s a good chance that some of the sauces would have meandered into the other’s side and it could be a super delicious green-red combo sauce. Up to you if you want to be adventurous. I don’t have that luxury in my life right now.
Onto the recipe. Guys, this is such an easy dinner. I bought boneless skinless chicken breasts but these would be incredibly delicious using a rotisserie chicken (might need two if you like them meaty like we do). But with the jarred salsa verde and red sauce this comes together in minutes, and tastes great for days. I toyed with the idea of making my own sauces, but then realized that if I wasn’t super excited about that idea then someone busier than me certainly wouldn’t embrace the thought. Easy and simple is my theme these days.
- 2 lbs boneless skinless chicken breasts, cooked and shredded (I just boiled for 20 min)
- One ~15 oz jar red enchilada sauce
- One ~15 oz jar salsa verde (make sure it’s one you like-love Happy Tomato in TX)
- 1/2 cup light sour cream
- 12 corn tortillas (flour works too)
- 1.5 cups shredded jack/cheddar cheese blend (or mexican blend, or just cheddar)
Preheat the oven to 350. Mix the salsa verde with the sour cream in one bowl. In another bowl, pour the red sauce. In another bowl, place your shredded chicken. Put your foil sauce divider into a 13×9 inch pan (if using), and ladle one big spoonful of red sauce on one side, and green on the other. Wrap the tortillas in paper towel and microwave for 40 seconds. Keeping them warm throughout this process makes them more pliable so they won’t rip, and you may need to reheat them a few times (I did at least 3 times). When heated, dip each tortilla in one of the sauces, fill with chicken, roll it up and place seam side down in the pan. Do six of each kind (I laid 4 next to each other side to side, and the final 2 had to be perpendicular to stay on their side). So you should have about 12 enchiladas, 6 red and 6 green. Pour the remaining red/green sauce over the enchiladas on either side. Top with cheese, cover with foil, and bake for 25 minutes. Remove foil and bake for 5 more minutes to brown the cheese a bit. Let sit for about 10 minutes before serving (with sour cream, of course).