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


  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..


  • 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.
  • Fill 8 flour tortillas evenly with filling, roll and place into pan. Pour remaining red enchilada sauce over top the top half of the enchiladas. Pour remaining green enchilada sauce over the bottom half. Run a butter knife or rubber scraper in between each enchilada to prevent the enchiladas from sticking to each other after baking. Sprinkle with remaining cheese. Bake covered with foil* for 30 minutes or until hot and melty.