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enchilada recipe
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Easy Double Enchilada Recipe

This Easy Double Enchilada Recipe is half chicken enchiladas with green sauce and half beef enchiladas with red sauce. Such a fun family dinner recipe!
Course Dinner
Cuisine Mexican
Keyword beef enchiladas, cheese enchiladas, chicken enchilada, easy enchilada recipe, enchilada recipe, sour cream enchiladas
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 860kcal
Author Jenny
Cost $20

Equipment

  • Oven
  • Stove
  • Two 9 x 13 inch baking dishes

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.

Nutrition

Calories: 860kcal | Carbohydrates: 70g | Protein: 41g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 143mg | Sodium: 1842mg | Potassium: 595mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1742IU | Vitamin C: 4mg | Calcium: 621mg | Iron: 4mg