Smokey 4-Cheese Red & Green Enchiladas - KPTV - FOX 12

Smokey 4-Cheese Red & Green Enchiladas

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Smokey 4-Cheese Red & Green Enchiladas

Creamy shredded chicken, layered with charred tortillas, four cheeses and the best enchilada sauce…How could that be bad? Quick and easy, this recipe is a breeze, using robust LA VICTORIA® Red Enchilada Sauce and tangy LA VICTORIA® Green Enchilada Sauce…a delicious combination of flavors that pleases everyone's palate!

  • Serving Size: Serves 6


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


Heat the olive oil in a large sauté pan. Add the onions and sauté over medium heat for 10 minutes, stirring often, or until the onions are tender and begin to caramelize. Add the garlic and sauté 1 minute more. Add the chili powder, cumin and cream cheese and stir well to allow the cream cheese to melt. Add the chicken and toss well with the sauce. Season to taste with salt, pepper and LA VICTORIA® Hot Sauce, if desired.

Preheat the oven to 350°F. Coat half of the bottom of a large baking dish with a 1/4-inch layer of Red Enchilada Sauce, and the other half with LA VICTORIA® Green Enchilada Sauce, to make a base of sauce for the casserole. 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. 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. Pour the remaining enchilada sauce on top of the enchiladas, creating a half red and half green casserole. Top with the shredded Mexican cheese blend and the crumbled cotija cheese. Bake for 20 minutes, or until the cheese is bubbly and the enchiladas are heated through. Remove from the oven and garnish with chopped cilantro and green onions.

Recipes Courtesy of Jamie Gwen, 2012"

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