Red and Green Enchiladas

The best of both worlds with these red and green, two-tone enchiladas! Filled with shredded cheese, chicken and salsa, these will become your newest family favorite Mexican dinner.

Red and Green Enchiladas

Ingredients
  1. 2 lbs boneless skinless chicken breasts, cooked and shredded
  2. 2 tablespoons taco seasoning
  3. 8 oz. block Monterey jack cheese shredded, divided
  4. 1/2-1 cup prepared salsa
  5. 8 fajita size flour tortillas
  6. 8 oz. red enchilada sauce Frontera brand preferred
  7. 8 oz. green enchilada sauce Frontera brand preferred
  8. any desired toppings: diced tomato chopped cilantro, avocado, sour cream, etc..

Instructions
  • Preheat oven to 350 degrees. Lightly spray 9x13 glass dish with nonstick cooking spray. Spread about 3 tablespoons red enchilada sauce in the top half of the baking dish lengthwise. Spread about 3 tablespoons of green enchilada sauce 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 enough salsa to moisten the filling mixture.