Hello! Today I have a super easy and festive recipe for Christmas-Style Enchiladas. What makes them Christmas Enchiladas? Well, we are using both red and green enchilada sauce! When you combine the red and green sauces, in New Mexico, they call it Christmas style. This recipe is in the December issue of Southern Living, but Christmas-Style Enchiladas are a great meal idea any time of the year! Let’s get right to it.
The Summary
Today we are making festive Christmas-Style Enchiladas
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Christmas-Style Enchiladas
Christmas-Style Enchiladas
First, preheat the oven to 350º F. Now, you can use 6-inch flour tortillas if you prefer, instead of corn. This recipe is made super simple by using shredded rotisserie chicken.
In a medium-sized bowl, gently stir together the chicken, Monterey Jack Cheese, crema, jalapeños, jalapeño brine, and kosher salt until well combined and set aside.
Spread ¾ cup green enchilada sauce on one half of the bottom of a 13×9-inch baking dish.
Then, spread ¾ cup of the red enchilada sauce on the other half of the bottom of the baking dish, so the sauces meet in the middle. Transfer the remaining green and red enchilada sauces to separate shallow bowls or pie plates.
Now, dip one side of one tortilla into the bowl of green sauce, letting the excess drip back into the bowl. Lay the tortilla dipped side up on a clean work surface. Don’t worry if the tortillas start to split. The whole thing ends up being like a casserole, so imperfect tortillas will not ruin the dish.
Spoon about ¼ cup of the chicken mixture down the center of the tortilla. Roll up tortilla and place seam-side down in the baking dish over the green sauce.
Repeat with five more tortillas dipped in green sauce, filled, rolled, and placed on the green sauce side of the baking dish. Repeat the process with 6 more tortillas, dipped in red sauce, and placed seam-side down on the red sauce side of the baking dish.
Spoon ⅓ cup of each sauce over the corresponding rolled tortillas. Bake enchiladas, uncovered in the preheated oven until warmed through, about 20 minutes.
When the enchiladas come out of the oven, drizzle with additional crema and top with Cotija cheese, radish slices, and cilantro. Serve remaining red and green sauces on the side.
I love the flavors of Mexican food and these are so great because you get both red and green enchiladas! A super simple meal to prepare and it’s so comforting on a chilly day. When the holidays have you buzzing around, running errands and such, this is a quick and easy way to get dinner on the table in under an hour. I do hope you make these Christmas-Style Enchiladas! Take care and be well, xo Kelly
Key Ingredients and Equipment
Le Creuset Heritage Covered Casserole 9×12″ | OXO Steel Cooking Spoon | OXO Box Grater | Nested Glass Mixing Bowl Set | Silicone Spatula Set | Siete Green Chile Sauce | Siete Red Enchilada Sauce
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