Red and Green Chicken Enchiladas

• 份量: 6 servings
• 准备时间: 20 minutes
• 总时间: 1 hour

配料

4 cups coarsely shredded rotisserie chicken

1 (10-ounce) can diced tomatoes and green chilies

1/3 cup chopped fresh cilantro leaves

3 green onions (thinly sliced)

1 tablespoon freshly squeezed lime juice

1 teaspoon chili powder

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper (to taste)

2 1/2 cups shredded Monterey Jack cheese (divided)

8 8-inch flour tortillas (warmed)

1 cup green enchilada sauce

1 cup red enchilada sauce

3/4 cup pico de gallo

1/2 cup sour cream

步骤

Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.

In a large bowl, combine chicken, diced tomatoes and green chilies, cilantro, green onions, lime juice, chili powder and cumin; season with salt and pepper, to taste. Stir in 1 1/2 cups cheese.

To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture.

Top half of enchiladas with green enchilada sauce, and the other half with red enchilada sauce; sprinkle with remaining 1 cup cheese.

Place into oven and bake until bubbly, about 35-40 minutes.

Serve immediately, topped with pico de gallo and dollops of sour cream.