I have only made these once and they were a hit! The red ones are a little bit spicy, not bad tho, but if you want you can cut back on the chiles in adobo if you want it more mild. The green enchiladas were just fantastic and we only used Monterey Jack cheese for the filling and Cotja and jack for the top. This was easy and fun and the kids can even get involved!
INGREDIENTS for GREEN ENCHILADAS:
2.5 chicken breasts cooked and then shredded
1 tablespoon avocado oil
1 white onion, diced
3 tablespoons of minced garlic
1 16 oz can of salsa verde (If you don't make your own)
8 oz of diced green chiles
1 teaspoon dried oregano
chopped green onion about 1/4 cup
1 teaspoon ground cumin
1 cup chopped fresh cilantro leaves
4 cups shredded Monterey Jack cheese, divided
salt and pepper to taste
1 tablespoon jalapeño hot sauce
sour cream to taste
8 flour tortillas
INGREDIENTS for RED ENCHILADAS
2 tablespoons avocado oil
1 red onion diced
2.5 chicken breasts cooked and then shredded
1 large can of red enchilada sauce (If you don't make your own)
sea salt and freshly-cracked black pepper to taste
2 tablespoons of chipotles in Adobo Sauce
4 cups of shredded cheese
1 (can black beans, rinsed and drained
8 large flour tortillas
DIRECTIONS for Green Enchiladas:
Preheat oven to 375 degrees
Oil the bottom of a baking dish, or use non stick spray...just enough to cover the bottom.
In a skillet over medium heat, add the onions and garlic and chopped jalapeño and cook for about 5 mins. Pour-in the green chiles and the salsa verde and simmer.
To assemble the enchiladas, lay tortilla on a flat surface and spread shredded chicken in the middle and add some cheese and then spread a spoon of the green sauce. Roll the tortilla and place seam side down in the baking dish. Repeat with remaining tortillas. Top with remaining green sauce and then add cheese to taste.
Place into oven and bake about 35-40 minutes.
Serve immediately, topped with dollops of sour cream and cilantro.
DIRECTIONS for Red Enchiladas:
Use the same oven settings and baking preparations as above for green enchiladas.
Cook the onions in a saucepan...then add red sauce and then stir in the adobo chiles.
warm the black beans in a small pot.
Cook and then simmer for about 10 minutes.
Assemble enchiladas like you do with the green ones...except add two spoons of beans as part of the stuffing.
Place in the oven and bake for 35-40 mins
Optional toppings for the red enchiladas and the green enchiladas: fresh cilantro, chopped red/white onions, diced avocado, sour cream, and/or crumbled cotija cheese and guacamole.
