Chicken Enchiladas Tricolor
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Get festive this Cinco de Mayo with Chicken Enchiladas Tricolor
We are gearing up for Cinco de Mayo next week! Although we low-key celebrate at home, it’s the perfect excuse to prepare some deliciously festive enchiladas.
Green tomatillos and plump, red Roma tomatoes are used to prepare the two distinctive sauces. I like to make extra to cook up some huevos rancheros or chilaquiles in the mornings. These sauces make everything taste 100 times better. They’ve become a staple in our kitchen. No more of the jarred stuff. Freshness always wins.
Because most of the work in this recipe goes into preparing the red and green sauce, I leave the chicken preparation to Sprouts Farmers Market. Their Butcher Shop Pollo Asado is a perfect shortcut. Already seasoned and marinated, all you have to do is cook and shred.
Related recipe: Ground Beef Red Enchiladas
To save even MORE time, make the green and red sauces ahead of time. If you are out of time during the week, all you have to do is stuff each tortilla with cooked chicken, top with your made-ahead sauces and warm for a few minutes in the oven. Once the sauces are bubbly, top with sour cream, queso fresco, sliced onions and a few cilantro sprigs. And there you have it, a complete feast in just under 25 minutes.
Celebrate your Cinco de Mayo and any other holiday with these tasty tricolor enchiladas. It’s the perfect make-ahead meal for any occasion.
Chicken Enchiladas Tricolor
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Description
These enchiladas have the best of everything. Green tomatillo sauce, creamy sour cream and a rich Roma tomato sauce. Perfect to celebrate Cinco de Mayo or 16 de Septiembre.
Ingredients
For Green Sauce
1 pound tomatillos (about 8), husked and rinsed
1 serrano pepper, stem removed
2 garlic cloves
¼ white onion + a few slices for garnish
2 tablespoons fresh cilantro, chopped
1 teaspoon salt
½ teaspoon black pepper
For red sauce
4 Roma tomatoes
2 garlic cloves
¼ white onion
1 chipotle pepper in adobo
1 tablespoon chipotle adobo sauce
1 teaspoon. salt
½ teaspoon black pepper
3 tablespoons olive oil, divided
1 package Sprouts Brand The Butcher Shop Pollo Asado Chicken Thigh
8 corn tortillas
sour cream
queso fresco, crumbled
Instructions
Bring 8 cups water to a boil over medium heat. Add tomatillos, serrano pepper, garlic, onion and Roma tomatoes. Boil for 12 minutes. Immediately drain and let cool.
Place tomatillos, serrano pepper, 2 garlic cloves, ¼ onion, cilantro, salt and pepper in a blender container. Blend until smooth. Transfer to a medium bowl and rinse out blender container.
Place Roma tomatoes, 2 garlic cloves, ¼ onion, chipotle chile in adobo, adobo sauce, salt and pepper in the blender container. Blend until smooth. Transfer to a separate medium bowl. Set aside.
Preheat oven to 350° F.
Heat 1 tablespoon olive oil in a large skillet. Add chicken thigh and cook for approximately 8 -10 minutes on each side or until chicken is cooked thoroughly.
Remove from heat, let cool and shred or chop to bite-size pieces.
Heat 1 tablespoon olive oil in a separate frying pan over low-medium heat. Fry each tortilla, about 30 seconds on each side. Fill with 2 tablespoons chicken and arrange overlapping on a large baking dish. Repeat with remaining tortillas and chicken. Adding the remaining tablespoon of olive oil if necessary.
Pour about ¾ cup green sauce, covering one side of the stuffed folded tortillas. Repeat with red sauce covering the other side. Bake for 10 minutes or until warm.
Spread sour cream down the middle between the two sauces. Sprinkle with queso fresco, garnish with onion slices and chopped cilantro. Serve warm.
