You’re going to want to indulge in these Christmas enchiladas year-round because they’re so tasty and they’re also easy to make. Enjoy them for Taco Tuesday, if you have guests coming over and you want to make something special, or simply because you want to try a new enchiladas recipe.
As they’re served with red sauce, green sauce and melted cheese, that’s the whole Christmas theme – the red, white and green! Those are also the colors of the Mexican flag, of course.
These mouthwatering Christmas enchiladas are made with chicken thighs, veggies, bouillon, tortillas, cheese, olives, and red and green sauces. Half of the enchiladas are smothered in green sauce while the rest have red sauce, so everyone can choose which they prefer or, better yet, have one of each!
Why You’ll Love the Recipe:
These gorgeous enchiladas are so easy to make and it’s hard to choose which are the most delicious – the green ones or the red ones. Luckily this recipe makes plenty so you can tuck into one of each!
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How to Serve It:
Enjoy these hot with your favorite Mexican sides, perhaps rice and beans or avocado slices.
Can You Make It Ahead?
Yes, you can prepare this dish ahead and then cover and refrigerate and bake later.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
Save time using rotisserie chicken or leftover chicken. You can sub chicken breasts for the thighs if you want.
Christmas-Style Enchiladas
Ingredients
- 5 boneless skinless chicken thighs
- Taco seasoning or southwestern rub as needed
- 4 garlic cloves thinly sliced
- 1 yellow onion diced
- 2 teaspoons tomato bouillon
- 1 bunch green onions
- ½ cup chicken broth
- 2 packages corn tortillas
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 8 ounces oaxaca cheese or mozzarella cheese
- 4 ounce can sliced black olives drained
- 1 jar red enchilada sauce
- 1 jar green enchilada sauce
- ½ cup flame roasted chilies drained
Instructions
- Rub your favorite taco seasoning or rub over the chicken thighs.
- Grill them or pan fry them in a tablespoon of oil until 165°F in the center.
- Now melt a tablespoon of butter with a tablespoon of oil in a saute pan and cook the onion until golden.
- Add the garlic and cook for a couple of minutes, stirring all the time.
- Add the bouillon powder and chicken stock along with black pepper and simmer for 5 minutes.
- Chop the chicken and mix it with the onion mixture, ½ cup of chilies and half a block of shredded cheese.
- Preheat the oven to 375°F.
- Put the green sauce in one dish and the red sauce in another.
- Lightly fry the corn tortillas and then dip in one of the sauces, fill with chicken and roll up.
- Make 6 red ones and 6 green ones.
- Arrange them in a baking dish without overcrowding.
- Pour the rest of the green sauce over the green ones and do the same with the red sauce and red ones.
- Sprinkle more cheese over them and then add about ¾ of the green onions and all the olive slices.
- Bake for 20 to 30 minutes or until the cheese is golden and melted. Garnish with more green onions and serve hot.
- Enjoy!
