Smoky 4-Cheese Red and Green Enchiladas

smoky-4-cheese-red-and-green-enchiladas-recipe

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.

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Smoky 4-Cheese Red and Green Enchiladas

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Recipe Ingredients

Cooking Directions

  1. Heat the olive oil in a large sauté pan.
  2. Add the onions and sauté over medium heat for 10 minutes, stirring often, or until the onions are tender and begin to caramelize.
  3. Add the garlic and sauté 1 minute more.
  4. 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.
  5. Season to taste with salt, pepper and LA VICTORIA® Hot Sauce, if desired.
  6. Preheat the oven to 350°F.
  7. 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.
  8. 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.
  9. Pour the remaining enchilada sauce on top of the enchiladas, creating a half red and half green casserole.
  10. 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.
  11. Remove from the oven and garnish with chopped cilantro and green onions.

Nutritional Information

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