Generally when I make enchiladas, I make them naked. Whether stuffed into a zucchini or wrapped in greens of some sort. This time around I decided to go with the real deal. These Duo Chicken & Cheese Enchiladas are made with not one sauce, but two! Giving you a variety of flavors all in one enchilada.
Green sauce down one side, red sauce down the other, and all of them being loaded with chicken and pepper jack cheese. They are super quick and easy to make and are one of my favorite Tex-mex dinners for busy weeknights!
I kept these enchiladas a little better-for-you by using low-carb tortillas and chicken breast. You can cook up a chicken breast however you want or even use leftovers or a rotisserie chicken even. I always like to make my own taco seasoning, but if you go with a pre-made one, just try and get something with as little sodium as possible.
Other than that, these enchiladas are pretty standard and simple. Don’t forget the fresh tomatoes and cilantro on top. The fresh garnish really helps to balance out the flavors of the enchiladas and adds that bright color and taste!
TheSkinnyFork.com An easy to make pan of tex-mex chicken enchiladas that is half red and half green. Perfect for when you can't decide which you want more! Prep Time: 10 Minutes • Cook Time: 30 Minutes
Servings: 8 • Serving Size: 1 Enchilada • Calories: 275 • Fat: 13 g • Saturated Fat: 6 g • Carb: 18 g • Fiber: 3 g • Protein: 20 g • Sugar: 5 g • Sodium: 898 mg
• 8 Oz. Green Enchilada Sauce
• 8 Oz. Red Enchilada Sauce
• 2 C. Cooked & Shredded Chicken Breast
• 1/4 C. Salsa
• 2 Tbsp. Taco Seasoning
• 1 1/2 C. Shredded Pepper Jack Cheese
• 8 Low-Carb Tortillas
• 1 Roma Tomato, Diced
• 1/4 C. Diced fresh Cilantro
Directions:
Pour about 1/3 of the 8 oz. green enchilada sauce down the length of half of a 9x13” baking dish.
Pour 1/3 of the red enchilada sauce down the other side of the baking dish and set aside.
Mix together the 2 C. cooked shredded chicken breast, 1/4 C. salsa, and 2 Tbsp. taco seasoning.
Set out one of the low-carb tortillas and fill it with about 1/4 C. of the chicken mixture, followed by 2 Tbsp. of the jack cheese.
Roll the tortilla up snuggly and place it into the prepared baking dish, seam side down.
Rinse and repeat for the remaining tortillas, chicken filling, and cheese (with 1/2 c. remaining.)
Pour the remaining green enchilada sauce over the prepared enchiladas on the same side the green sauce is below them.
Do the same with the remaining red sauce.
Top with the remaining 1/2 C. cheese.
Place in the oven to bake for about 20 minutes.
Remove from the oven, cover with foil and bake for another 10 minutes.
Once done, remove from the oven and top with the diced roma tomato and 1/4 C. fresh cilantro.
Step-by-Step Photos:
Nutritional Claims: Gluten Free • Wheat Free • Egg Free • Peanut Free •Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free