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Irresistible Chicken Enchiladas Tricolor: Easy Fiesta Dinner Recipe

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A stunning tricolor enchilada dish featuring green spinach, red tomato, and white corn tortillas, each with a unique sauce. This crowd-pleasing recipe is perfect for fiesta nights and can be made ahead for easy entertaining.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 can (4 ounces) diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • ¼ cup chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 6 green spinach tortillas (8-inch size)
  • 6 red tomato tortillas (8-inch size)
  • 6 white corn tortillas (8-inch size)
  • 1 can (10 ounces) green enchilada sauce (mild or medium)
  • 1 can (10 ounces) red enchilada sauce
  • 1 can (10 ounces) tomatillo salsa verde
  • 2 cups shredded Mexican blend cheese
  • ½ cup crumbled queso fresco (optional)
  • Fresh cilantro leaves (for garnish)
  • Diced avocado (for garnish)
  • Thinly sliced radishes (for garnish)
  • Lime wedges (for garnish)
  • Extra sour cream for drizzling

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 baking dish with cooking spray or oil.
  2. Make the creamy chicken filling: In a large bowl, combine shredded chicken, softened cream cheese, sour cream, diced green chiles, cumin, garlic powder, smoked paprika, salt, and pepper. Mix until well combined and creamy. Fold in chopped cilantro and green onions. Taste and adjust seasoning.
  3. Prepare tortillas: Stack tortillas by color. If stiff, microwave them in a damp paper towel for 15 seconds to make pliable.
  4. Assemble green enchiladas: Take a green spinach tortilla. Spread about 3 tablespoons of chicken filling down the center. Roll tightly and place seam-side down in the baking dish. Repeat with all 6 green tortillas, arranging in a single row.
  5. Assemble red enchiladas: Using red tomato tortillas, repeat the filling and rolling process. Place in a second row in the dish.
  6. Assemble white enchiladas: Using white corn tortillas, repeat the process. Place in a third row.
  7. Pour sauces: Pour green enchilada sauce over green tortillas, red enchilada sauce over red tortillas, and tomatillo salsa verde over white tortillas. Ensure each row is completely covered.
  8. Add cheese: Sprinkle shredded Mexican blend cheese evenly over the entire dish. If using queso fresco, crumble on top.
  9. Bake: Cover dish with aluminum foil and bake for 20 minutes. Remove foil and bake for another 5-7 minutes until cheese is melted and lightly golden, and sauce is bubbly.
  10. Rest and garnish: Let enchiladas rest for 5 minutes after baking. Top with fresh cilantro, diced avocado, sliced radishes, a drizzle of sour cream, and lime wedges on the side.

Notes

Warm tortillas before rolling to prevent cracking. Don’t overfill tortillas—use about 3 tablespoons per tortilla. Let enchiladas rest after baking to help them set. Can be assembled up to 24 hours in advance (without cheese topping) and refrigerated; add cheese before baking and increase baking time by 5-10 minutes.

Nutrition

Keywords: chicken enchiladas, tricolor enchiladas, fiesta dinner, easy enchilada recipe, party food, Mexican casserole

Find it online: https://bouncybowl.com/irresistible-chicken-enchiladas-tricolor-easy-fiesta-dinner-recipe/