A Festive Twist: Try Our Christmas Enchiladas Recipe

On

08/10/2024

Reading time:

6 min

Summary:

These Christmas-Style Enchiladas are a festive twist on a Mexican favorite, perfect for holiday gatherings! Filled with a creamy chicken and cheese mixture, each tortilla is dipped in red or green sauce for a colorful, seasonal look. Baked until warm and topped with fresh crema, Cotija cheese, and vibrant garnishes, this dish is sure to bring holiday cheer to your table.

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Lovely Recipes

Christmas Enchiladas

Bring festive flair to your holiday table with these delicious Christmas-Style Enchiladas! This recipe combines tender chicken, creamy Monterey Jack cheese, and a hint of jalapeño for a flavorful filling that’s wrapped in tortillas and baked to perfection. Each enchilada is dipped in either red or green sauce, creating a vibrant, holiday-inspired dish that’s as beautiful as it is tasty. Finished with crema, Cotija cheese, and fresh toppings like cilantro, radishes, and avocado, these enchiladas are a fun and flavorful twist on a Mexican classic—perfect for adding some spice to your Christmas celebrations!

Ingredient

  • 3 cups shredded rotisserie chicken (from 1 [2-lb.] whole rotisserie chicken)

  • 4 oz. Monterey Jack cheese, shredded (about 1 cup)

  • 1/2 cup crema Mexicana, plus more for drizzling

  • 2 Tbsp. finely chopped pickled jalapeño chiles plus 2 Tbsp. liquid from jar (from 1 [12-oz.] jar)

  • 3/4 tsp. kosher salt

  • 2 (8-oz.) pkg. green enchilada sauce, divided (such as Frontera Green Chile)

  • 2 (8-oz.) pkg. red enchilada sauce, divided (such as Frontera Red Chile)

  • 12 (6-inch) corn tortillas, warmed

  • 1 1/2 oz. Cotija cheese, crumbled (about 1/3 cup)

  • Fresh cilantro, sliced radishes, and chopped avocado

Directions

  1. Preheat the oven to 350°F. In a medium bowl, gently mix together the chicken, Monterey Jack cheese, crema, jalapeños, pickled jalapeño liquid, and salt until well combined; set aside.

  2. Spread 3/4 cup of green enchilada sauce over one half of the bottom of a 13 x 9-inch baking dish, and spread 3/4 cup of red enchilada sauce over the other half, so the sauces divide the dish crosswise and meet in the center. Pour the remaining 1 1/4 cups of each green and red enchilada sauces into separate shallow bowls or pie plates

  3. Dip one side of a tortilla into the green sauce, letting any excess drip back into the bowl, then place it dipped-side up on a clean surface. Spoon about 1/4 cup of the chicken mixture down the center of the tortilla, roll it up, and place it seam-side down in the baking dish over the green sauce. Repeat with five more tortillas dipped in green sauce, and then with six tortillas dipped in red sauce, arranging the rolled tortillas over the corresponding sauces. Drizzle 1/3 cup of each sauce over the matching rolled tortillas

  1. Bake in the preheated oven until heated through, about 15 minutes. Top with extra crema, Cotija cheese, cilantro, radishes, and avocado. Serve the remaining red and green enchilada sauces on the side.