One of my favorite things about eating at restaurants while traveling trough Mexico is being offered several types of salsas. After being seated a variety of salsas are often placed on the table, and they can widely depending on the region.
Each sauce has a different level of heat and complexity that can completely change the taste of what you enjoy it with. That is one of the very same reasons that I enjoy making Chicken Enchiladas with a Salsa Verde and a Red Enchilada Sauce together.
The tangy Salsa Verde adds a zesty fresh flavor with a hint of citrus. The Red Enchilada Sauce (which I make with chipotles in adobo sauce) has a slightly smoky flavor. I highly suggest making the homemade version of sauces, but if you don’t have time, canned will do in a pinch.
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Using a precooked rotisserie chicken is a better way to save time, but if that isn’t available simply poaching and shredding 2 chicken breasts will do the trick. Lastly, I skimped on the cheese slightly in this version in order to highlight the use of both sauces. In reality, I love my enchiladas smothered in cheese – so feel free to add more on top before baking.
Makes 10 Enchiladas
Red and Green Chicken Enchiladas
Ingredients
Instructions
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