Mónica Mateos

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Tricolor Enchiladas

30 mins
50 mins
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Enchiladas are one of the most iconic dishes in Mexico, consisting of fried tortillas, stuffed and salted, served with cream, cheese and onions. Be more patriotic and prepare these delicious tricolor enchiladas stuffed with chicken. We call them that because they are salted with red chipotle chili sauce, sour cream and green chili sauce from cuaresmeño. An easy dish to make this month of national holidays or for any occasion. In addition, the best thing is that they are prepared in refractory dish and are made au gratin baked with Oaxaca cheese. Do not wait any longer to enjoy these tricolor enchiladas, they will surely become your favorites.
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4 portions
  • 1 tablespoon oil, for the red sauce
  • 2 cloves garlic, for the red sauce
  • 1 onion, for the red sauce
  • 6 tomatoes, cut in quarters for the red sauce
  • 1 cup chicken soup, for the red sauce
  • 1 pinch salt, for the red sauce
  • 5 chipotle chilies, canned, for the red sauce
  • 1 tablespoon oil, for the green sauce
  • 8 green tomatoes, for the green sauce
  • 3 cuaresmeño or jalapeño pepper, without the stems, for the green sauce
  • 1 onion, cut into quarters for the green sauce
  • 2 cloves garlic, for the green sauce
  • 1 tablespoon epazote, with everything and the root, for the green sauce
  • 1/2 cups fresh coriander, for the green sauce
  • 1 cup chicken soup, for the green sauce
  • 1 pinch salt and pepper, for the green sauce
  • 1/4 cups oil, to fry the tortillas
  • 12 corn tortillas
  • 1 chicken breast, cooked and shucked
  • 1 cup sour cream
  • 1 cup Oaxaca cheese, shredded
  • to taste onion, cut into rings, for serving
  • to taste fresh coriander, for serving


Preheat the oven to 200 ° C (392F)
For the red sauce, heat a deep skillet over medium heat with the oil and cook the garlic with the onion, the tomato until soft, top up with the chicken broth, boil until it reduces by half, season with salt, remove of the fire and blend with the chipotle until you get a smooth sauce, strain and reserve.
For the green sauce, heat a pan over medium heat with the oil, cook the tomatoes, the cuaresmeño pepper, the white onion, the garlic and the epazote until the tomatoes change color. Fill with chicken broth and cook until you reduce the broth in half, blend with the cilantro, salt and pepper until you get a smooth sauce.
Heat a pan over medium heat with the oil and fry the tortillas lightly, remove and place on absorbent paper to remove the excess fat.
For the enchiladas, on a table fill the tortillas with the shredded chicken, fold and place them in a refractory glass oven, bathe a third with the red sauce, another third with the cream and sprinkle with the Oaxaca cheese; and the last third with the green sauce.
Bake for 10 minutes or until the cheese is melted, remove from the oven, garnish with cilantro and onion. Serve and enjoy.


Serve with white onion rings, cream and cilantro.


So that the sauce is perfectly strained and return to cooking.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Susy Robles
11/08/2018 10:39:44
Hoy la preparemos en casa!😋

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