Red and Green Christmas Enchiladas
By Rj Jaramillo, CookLikeADad
Growing up in Southern California, the holiday season always reminds me of the special Mexican meals that were made at my family home. I can remember large gatherings of Grandparents, Aunts, Uncles, and lots of cousins filling the kitchen and dining room with laughter and joy while preparing these traditional recipes.
One of my favorite dishes as a kid was the Christmas Enchiladas. These enchiladas were made with both the Red and Green sauces to incorporate the holiday colors of Christmas. When prepared together, the Christmas Enchiladas allows you to taste a perfect combination of both Beef (Red) and Chicken (Green) Enchiladas in one serving.
This version of Christmas Enchiladas incorporates the convenience of ready made meats and sauces that can help speed up the cooking time, without compromising the flavor. Give it a try!
Ingredients: Makes 8-10 servings
(1) 28 oz. Can of La Victoria Green Enchilada Sauce, Mild
(1) 28 oz. Can of La Victoria Red Enchilada Sauce, Mild
(1) 16 oz. Jar of La Victoria Chunky Green Salsa Verde
(1) 4 oz. Can of La Victoria, Green Chilies, Mild
(1) 6 oz. Can of El Pato, Tomato /Jalapeño Sauce
(1) Package of Mission Corn Tortillas, 20 Count
(2) 12 oz. Cans of Roast Beef, drained and rinsed
(2) 12 oz. Cans of White Chicken, drained and rinsed
(1) 16 oz. Package of Monterey Jack Cheese
(1) Medium Brown Onion, Chopped fine
(2) Tablespoons of Oregano Leaves/Flakes
(2) Tablespoons of Garlic, Minced
(2) Teaspoons Chipotle Powder
Prep Time: 15 – 20 minutes
Cooking Time: 20 Minutes
Oven Pre-Heated: 385 Degrees
Kitchen Equipment: Cooking Oil, 4 Medium sized Bowls, Fry Pan, 9-inch Casserole Dish, Oven and Microwave.
Cooking Steps: Prep the Meat and Heat the Tortillas
The first step in this recipe is to get the tortillas warmed up and the Beef and Chicken prepped. Like all of my recipes, I like to offer flexibility with my recipes and allow my readers to maximize their time efficiency. You can either re-heat the Corn Tortillas in the Microwave by taking them out of the package and wrapped with a damp paper towel for 40 – 50 seconds on high heat. You can also take a dry fry pan and reheat the tortillas. Keep them covered or back in the bag when done; the key here is to have them warm and ready for the future steps.
The next step is to open the cans of Chicken and Beef and drain all excess water out of the meat. Place both Chicken and Beef separately in a bowl. Take (1) Tablespoon of Oregano flakes and (1) Tablespoon of minced garlic and (1) Tablespoon of chopped Onion to each bowl and mix well with your hand.
For the Chicken, drain and add the diced green chilies into the mix, for the Beef, add (1) teaspoon of dry Chipotle Chili powder into your beef mix.
-Cooking your Beef and Chicken
Cook Beef and Chicken meat separately…Take a fry pan on medium heat and add cooking oil to cover the base of the pan. When hot, add the bowl mixture of meat and stir slowly in the pan. Cook for 5- 10 Minutes, or when the meat has browned. Repeat process with the other meat.
Next Step: Create the Sauce
These sauces are used to dip the tortillas before making the enchiladas.
You will need (2) shallow bowls that can hold each of the La Victoria Enchilada sauces. Pour entire contents of each can into separate bowls. Just a quick reminder; the Green sauce is for the Chicken and the Red sauce is for the beef. Take the La Victoria Chunky Green Salsa and pour half the jar into the bowl of the Green sauce. Mix well. Now Take (1) teaspoon of Chipotle Chili powder and half of the El Pato Jalapeño Tomato sauce into the Red sauce bowl and mix well. You now have both bowls of Enchilada sauce ready for the dipping step.
Pre-Heat Oven to 385 Degrees
Next Step: Dip and Roll
Heat Fry Pan on Medium heat with enough cooking oil to cover the base of the pan. Our goal here is to take a warm tortilla, dip it in the enchilada sauce, then place the dipped tortilla into the fry pan of oil. Cook the tortilla on one side for about 30 seconds and then flip over to cook the other side for 30 seconds.
Place the cooked tortilla on a plate. Repeat these steps, until you have at least 6 tortillas dipped and fried in RED and do the same exact steps steps for the Green. You may need to add a little oil when you switch to dip in the other sauce. Now that we have 6 Red and 6 Green Tortillas dipped and fried, we need to stuff these with our prepared meats.
Take your Casserole Dish and pour about 1- Cup of the base of the dish with ½ Red Sauce and ½ Green Sauce. Divide the sauces on the pan so you can see exactly which side you are going to lay the RED/Beef Enchiladas and the GREEN/ Chicken Enchiladas.
Lets start with the Red first. Take one of your Red Dipped Tortillas and spread your Beef mix in the middle of the tortilla. Add a little cheese and spread. Fold and roll the tortilla and meat and place the enchilada, “Fold facing down” in the pan of RED sauce. Repeat steps and make sure you have followed the row of Red sauce until Red area is covered. Do the exact same steps for the Green Sauce, Chicken mix and cheese.
Place in oven for 18-20 minutes or when cheese has melted and browned on the edges of pan. Serve warm and with Sour Cream and Guacamole.