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Smoky Four Cheese Red and Green Enchiladas

Put homemade roasted chicken, jack, cheddar, queso blanco, and cream cheese all on charred tortillas, and you have a family home run. Top it with red and green LA VICTORIA® Enchilada Sauce for a bit more excitement. Smoky four cheese red and green enchiladas are always a good idea!

15 minutes
20 minutes
35 minutes


  • 3 tablespoon olive oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ancho or chipotle chili powder
  • 1 teaspoon ground cumin
  • 4 oz cream cheese
  • 2 cups shredded chicken meat (from a store-bought or homemade roasted chicken)
  • Salt and pepper
  • LA VICTORIA® SALSA BRAVA® Hot Sauce to taste, if desired
  • 2 cups LA VICTORIA® Red Enchilada Sauce
  • 2 cups LA VICTORIA® Green Enchilada Sauce
  • 12 tortillas corn or flour tortillas
  • 2 cups shredded Mexican cheese blend
  • 1 cup queso cotija or queso blanco, crumbled (you can substitute goat cheese)
  • Fresh cilantro leaves chopped, for garnish
  • Green onions chopped, for garnish


  1. Heat the olive oil in a large sauté pan.
  2. Add the onions and sauté over medium heat for 10 minutes, stirring often, or until the onions are tender and begin to caramelize.
  3. Add the garlic and sauté 1 minute more.
  4. Add the chili powder, cumin and cream cheese and stir well to allow the cream cheese to melt.
  5. Add the chicken and toss well with the sauce.
  6. Season to taste with salt, pepper and LA VICTORIA® Hot Sauce, if desired.
  7. Preheat the oven to 350°F.
  8. Coat half of the bottom of a large baking dish with a 1/4-inch layer of LA VICTORIA® Red Enchilada Sauce, and the other half with LA VICTORIA® Green Enchilada Sauce, to make a base of sauce for the casserole.
  9. Char the tortillas by heating each tortilla for 1 minute on each side on the stove over an open gas flame or on your BBQ.
  10. Fill each warm tortilla with 2 tablespoons of the chicken filling and roll up snugly. Place the tortillas seam side down into the baking dish.
  11. Pour the remaining enchilada sauce on top of the enchiladas, creating a half red and half green casserole.
  12. Top with the shredded Mexican cheese blend and the crumbled cotija cheese.
  13. Bake for 20 minutes, or until the cheese is bubbly and the enchiladas are heated through.
  14. Remove from the oven and garnish with chopped cilantro and green onions.