Best 3 Green White And Red Enchiladas Recipes

**Enchiladas: A Culinary Symphony of Flavors, Colors, and Textures**

Enchiladas, a traditional Mexican dish, offer a captivating culinary experience that tantalizes the taste buds and captivates the senses. These delectable delights are made with tender corn tortillas filled with savory fillings, smothered in a rich and flavorful sauce, and adorned with an array of colorful toppings. Each bite of an enchilada is a symphony of flavors, colors, and textures, taking you on a culinary journey that celebrates the vibrant spirit of Mexican cuisine. In this article, we present a collection of enchilada recipes that showcase the diversity and versatility of this beloved dish. From classic green enchiladas to creamy white enchiladas and the festive red enchiladas, these recipes offer a tantalizing array of options to suit every palate and preference.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN ENCHILADAS

Chicken Enchiladas image

My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.

Provided by Ali

Time 1h

Number Of Ingredients 10

Ingredients

2 tablespoons avocado oil (or olive oil)
1 small white onion, peeled and diced
1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce
optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Steps:

Preheat oven to 350°F. Prepare your enchilada sauce.
In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

EASY GREEN CHILE ENCHILADAS

Easy Green Chile Enchiladas image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 15m

Number Of Ingredients 9

Ingredients

1/2 onion, diced
1 tablespoon butter
One 15-ounce can green enchilada sauce
Two 4-ounce cans chopped green chilies
2 cups freshly grated Cheddar-Jack cheese
12 yellow corn tortillas
Store-bought salsa, for serving
Sour cream, for serving
Fresh cilantro leaves, for serving

Steps:

In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!

GREEN, WHITE, AND RED ENCHILADAS

Green, White, and Red Enchiladas image

These tasty enchiladas are made with chicken and have three colors on them (representing the Mexican flag). There is a delicious green sauce (which represents hope and the independence movement). There is light refreshing sour cream to garnish in white (which represents purity and the purity of the Catholic faith). There is a tasty tomato salsa in red (which represents union, and the Spaniards that joined in the quest for Independence- also the blood of the National Heroes). Easy to prepare, and great for any Mexican party or Latino themed dinner.

Provided by PalatablePastime

Categories Chicken

Time 50m

Yield 3-5 serving(s)

Number Of Ingredients 13

Ingredients

1 lb chopped cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 (4 ounce) can chopped green chilies
1 cup chicken broth
12 fresh corn tortillas
2 cups shredded cheddar cheese or 2 cups queso fresco
1 (10 ounce) can green enchilada sauce
1 cup salsa
2 -3 tablespoons chopped cilantro
1/2 cup sour cream

Steps:

In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
Preheat oven to 350°F.
Grease bottom of large ovenproof casserole dish.
Heat chicken broth until it is warm and place in a shallow bowl.
Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
Remove tortilla from broth, and add another while filling.
Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
Place rolled tortilla into the casserole dish.
Repeat until all tortillas and filling are used.
Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
Sprinkle with shredded cheese and top with chopped cilantro.
Bake at 350°F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
Serve enchiladas garnished with a spoonful of sour cream.

Nutrition Facts : Calories 1039.7, Fat 54.2, SaturatedFat 26.1, Cholesterol 217.6, Sodium 2717.4, Carbohydrate 69.1, Fiber 9, Sugar 7.5, Protein 70.9

Tips:

To make the enchilada sauce, blend tomatillos, green chiles, cilantro, garlic, and onion until smooth. Season with salt, pepper, and cumin. You can also add a bit of chicken broth or water to thin the sauce, if desired.
For the white sauce, melt butter in a saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk, stirring constantly until the sauce thickens. Season with salt, pepper, and garlic powder. You can also add a bit of cheese to the sauce, if desired.
To make the red sauce, heat olive oil in a saucepan over medium heat. Add onion and garlic and cook until softened. Stir in diced tomatoes, tomato sauce, chili powder, cumin, and oregano. Bring to a simmer and cook for 15 minutes, stirring occasionally. Season with salt and pepper.
To assemble the enchiladas, spread a thin layer of red sauce in a 9x13 inch baking dish. Dip each tortilla in the green sauce and fill it with cheese, chicken, and your choice of other fillings. Roll up the tortillas and place them seam-side down in the baking dish. Repeat until all of the tortillas are filled.
Pour the white sauce over the enchiladas and sprinkle with cheese. Bake at 350 degrees Fahrenheit for 20-25 minutes, or until the cheese is melted and bubbly.

Conclusion:

Green, white, and red enchiladas are a delicious and festive dish that is perfect for any occasion. With their vibrant colors and delicious flavors, these enchiladas are sure to be a hit with everyone who tries them. So next time you're looking for a new Mexican dish to try, give these green, white, and red enchiladas a try. You won't be disappointed!