This Easy Double Enchilada Recipe has half red beef enchiladas and half green chili chicken sour cream enchiladas. That’s right, two enchiladas recipes in one!
Homemade Double Enchilada Recipe (Beef and Chicken!)
Why choose between chicken and beef enchiladas when you can have both! I’ve divided my 9 x 13 inch baking dish and prepared half of the pan with simple beef sour cream enchiladas with red sauce and the other half chicken sour cream enchilada with green sauce. The kids went nuts for this. Hope you enjoy!
Why You’ll Love This Recipe
- This enchilada recipe makes the best weeknight or weekend dinner!
- Everyone loves it.
- It makes the best leftovers too!
Be sure to try my Cheesy Beef Enchilada Casserole too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
Here are the ingredients you’ll need to make the best enchilada recipe at home. See the recipe card located at the bottom of the post for full instructions.
- ground beef- Use a lean ground beef to avoid excess oil.
- cooked shredded chicken such as a rotisserie– Rotisserie chicken is perfect for quick dinner ideas.
- white corn tortillas– I prefer the taste of the white corn tortillas over the full corn tortillas.
- shredded cheddar cheese– Shredded mild cheddar cheese works great.
- red enchilada sauce– Look for a mild red enchilada sauce down the Mexican food isle.
- green enchilada sauce– Green enchilada sauce will be close to the red sauces. I also get mild in the green sauce.
- sour cream– Use a full-fat sour cream for the recipe.
- shredded mozzarella or white cheddar cheese– I use shredded mozzarella and it works great.
- fresh chopped cilantro– Cilantro will add freshness and color to the enchiladas. Can be optional if you’d like.
- cherry tomatoes– Quartered cherry tomatoes are added to the top of the enchiladas if desired. They add color and a little crunch.
How To Make Enchilada Recipe
Preheat Oven to 350 Degrees F.
Cook Ground Beef. Place ground beef, salt, pepper and garlic salt into a large skillet over medium heat, cooking and stirring until browned. Drain and place beef into a large bowl. Place chicken into a separate large bowl.
Enchilada Sauces
Prepare Enchilada Sauces. Pour red enchilada sauce and green enchilada sauce into separate large bowls. Add 1/2 cup sour cream into each bowl, whisking to combine. Place 1/2 cup of each sauce into bottom of 9 x 13 inch baking dish 1/2 red on one side and 1/2 green on one side.
Warm Tortillas. Warm about 7-8 tortillas at a time in microwave for 60 seconds, until hot.
Fill Enchiladas. Starting with beef, spoon 2 tablespoons of ground beef into center of tortilla with 1 tablespoon of shredded cheddar cheese. Roll slowly and tight, transferring seam side down into the red sauce side. Continue placing filled beef and cheese tortillas until 1/2 of the pan is full. For the chicken side, fill with 2 tablespoons of shredded chicken with 1 tablespoon of cheddar cheese.
Fill and Roll Enchiladas In Pan. Roll slowly and tight, transferring seam side down into the green sauce side. Continue until that side of the pan is full.
Sauces And Cheese. When all enchiladas have been rolled and placed into pan, it’s time to pour your sauces over top. Also note, this recipe makes two 9 x 13 inch baking dishes. I freeze one of them for a future dinner.
Add Sauces and Cheese. Top the chicken enchiladas side with the green sauce and the beef enchilada side with red sauce. Top evenly with shredded mozzarella or white cheddar cheese.
Bake. Bake at 350 degrees F. for 30 minutes, until cheese is melted and enchiladas hot.
Remove from oven and garnish with quartered cherry tomatoes and fresh chopped cilantro.
Tips for Making the Best Enchiladas
- One of the biggest tips I can give you when making enchiladas, is make sure your white corn tortillas are hot before rolling into the pan. If you try rolling them while cold or room temperature, you’ll find that they tear and fall apart.
- I heat about 8 tortillas at a time on a paper plate in the microwave for 60 seconds. Prepare the first batch, and heat another stack to finish.
The kids enjoyed having one chicken and one beef enchilada. Hope you enjoy!
How To Serve Enchiladas
Serve enchiladas with a side of Mexican Rice and some beans too. Serve with my Restaurant Style Guacamole too!
How To Store Leftovers
Refrigerate. Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheat. Reheat enchiladas on a heat proof plate loosely covered in the microwave for 60-90 seconds, until hot.
Freezing Instructions. Freeze enchiladas in an airtight container in the freezer for up to 3 months. Thaw before reheating.
Try More Enchilada Recipes
Easy Double Enchilada Recipe
Equipment
- Microwave
- Oven
- Stove
- Two 9 x 13 inch baking dishes
- measuring cups
- measuring spoons
- mixing spoons
Ingredients
- 1 pound ground beef
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon Lawry’s Garlic Salt
- 3 cups cooked shredded chicken such as a rotisserie
- 2 10 ounce cans red enchilada sauce
- 2 10 ounce cans green enchilada sauce
- 1 cup sour cream
- 30 count white corn tortillas small
- 2 cups shredded cheddar cheese
- 2 cups shredded white cheddar or mozzarella cheese
- 1/4 cup chopped fresh cilantro
- 1/2 cup quartered cherry tomatoes
Instructions
- Preheat oven to 350 degrees F.
- Place ground beef, salt, pepper and garlic salt into a large skillet over medium heat, cooking and stirring until browned. Drain and place beef into a large bowl. Place chicken into a separate large bowl.
- Pour red enchilada sauce and green enchilada sauce into separate large bowls. Add 1/2 cup sour cream into each bowl, whisking to combine. Place 1/2 cup of each sauce into bottom of 9 x 13 inch baking dish 1/2 red on one side and 1/2 green on one side.
- Warm about 7-8 tortillas at a time in microwave for 60 seconds, until hot. Starting with beef, spoon 2 tablespoons of ground beef into center of tortilla with 1 tablespoon of shredded cheddar cheese. Roll slowly and tight, transferring seam side down into the red sauce side. Continue placing filled beef and cheese tortillas until 1/2 of the pan is full. For the chicken side, fill with 2 tablespoons of shredded chicken with 1 tablespoon of cheddar cheese. Roll slowly and tight, transferring seam side down into the green sauce side. Continue until that side of the pan is full.
- Top the beef side with remaining red sauce and chicken side with remaining green sauce. Top evenly with white cheese and bake for 30 minutes, until melted and enchiladas are hot. Remove from oven and top with quartered cherry tomatoes and chopped fresh cilantro. Serve hot.
Notes
- One of the biggest tips I can give you when making enchiladas, is make sure your white corn tortillas are hot before rolling into the pan. If you try rolling them while cold or room temperature, you’ll find that they tear and fall apart.
- I heat about 8 tortillas at a time on a paper plate in the microwave for 60 seconds. Prepare the first batch, and heat another stack to finish.
Nutrition
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Should the double recipe call for 2 lbs of hamburger, as pictured?
Hello! This is such a fun recipe. I’m curious, though: why is twice as much red sauce as green needed?
So sorry Cheryl, it should be equal amounts of red and green, edited the mistake 🙂
I am such a pain! But question: even though there are equal #s of red sauce and white sauce enchiladas, you use 2 cans of red enchilada sauce and only 1 can of green? Thanks! Stay safe, and not just so you can keep those tasty recipes coming.
Well, an even tastier way to soften your tortillas is to flash fry them in some oil in a skillet on the stovetop!