The Best Mexican Enchiladas EVER (Rojas + Verde)
Prep time
Cook time
Total time
No joke, one of my all-time favorite meals has to be Mexican Enchiladas. They're easy to roll together, totally customizable and oh-so-cheesy.
Serves: 12 Enchiladas
  • 2 lbs. Chicken Breasts, slow cooked & shredded
  • 1 cup Green Salsa
  • 3 - 4 Chipotles in Adobo (optional)
  • 1 Yellow Onion, thinly sliced
  • 4oz. can Green Chilies
  • ½ cup Frozen Yellow Corn
  • 12 Corn Tortillas
  • 10 oz. Red Enchilada Sauce
  • 10 oz. Green Enchilada Sauce
  • 8 oz. Monterey Jack Cheese, shredded
  • Pico De Gallo
  • Cilantro
  • Fresh Limes
  • Chopped Peppers
  • Sour Cream
  • Avocado
  1. Place chicken in the crockpot on low for 4 hours with green salsa, chipotles in adobo and yellow onion. Once cooked, remove from the slow cooker and shred with two forks.
  2. Preheat oven to 350F. Pour ½ cup red enchilada sauce, lengthwise, in a 13X9 inch baking pan. Pour green enchilada sauce on the other side and spread evenly.
  3. Mix together the slow-cooked shredded chicken, green chilies and corn in a large bowl. Set aside.
  4. Place corn tortillas in-between two paper bowls and microwave for about 30 seconds. Work in batches, about 4 tortillas per session. This prevents them from cracking while you roll them up.
  5. Fill each tortilla with the chicken mixture, roll and place seam-side down in the baking dish. Repeat 12 times.
  6. Pour remaining enchilada sauces over the rolled enchiladas. Sprinkle with cheese and bake, covered, for 30 minutes. Uncover and broil for 5 minutes, or until cheese has browned and a slight crust has formed.
  7. Allow enchiladas to rest for 10 minutes and enjoy with desired toppings.
Recipe by Slice of Jess at