Smoky Four Cheese Red and Green Enchiladas
Put homemade roasted chicken, jack, cheddar, queso blanco, and cream cheese all on charred tortillas, and you have a family home run. Top it with red and green LA VICTORIA® Enchilada Sauce for a bit more excitement. Smoky four cheese red and green enchiladas are always a good idea!
6
15 minutes
20 minutes
35 minutes
Ingredients
- 3 tablespoon olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ancho or chipotle chili powder
- 1 teaspoon ground cumin
- 4 oz cream cheese
- 2 cups shredded chicken meat (from a store-bought or homemade roasted chicken)
- Salt and pepper
- LA VICTORIA® SALSA BRAVA® Hot Sauce to taste, if desired
- 2 cups LA VICTORIA® Red Enchilada Sauce
- 2 cups LA VICTORIA® Green Enchilada Sauce
- 12 tortillas corn or flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 cup queso cotija or queso blanco, crumbled (you can substitute goat cheese)
- Fresh cilantro leaves chopped, for garnish
- Green onions chopped, for garnish
Directions
- Heat the olive oil in a large sauté pan.
- Add the onions and sauté over medium heat for 10 minutes, stirring often, or until the onions are tender and begin to caramelize.
- Add the garlic and sauté 1 minute more.
- Add the chili powder, cumin and cream cheese and stir well to allow the cream cheese to melt.
- Add the chicken and toss well with the sauce.
- Season to taste with salt, pepper and LA VICTORIA® Hot Sauce, if desired.
- Preheat the oven to 350°F.
- Coat half of the bottom of a large baking dish with a 1/4-inch layer of LA VICTORIA® Red Enchilada Sauce, and the other half with LA VICTORIA® Green Enchilada Sauce, to make a base of sauce for the casserole.
- Char the tortillas by heating each tortilla for 1 minute on each side on the stove over an open gas flame or on your BBQ.
- Fill each warm tortilla with 2 tablespoons of the chicken filling and roll up snugly. Place the tortillas seam side down into the baking dish.
- Pour the remaining enchilada sauce on top of the enchiladas, creating a half red and half green casserole.
- Top with the shredded Mexican cheese blend and the crumbled cotija cheese.
- Bake for 20 minutes, or until the cheese is bubbly and the enchiladas are heated through.
- Remove from the oven and garnish with chopped cilantro and green onions.