Red and Green Chicken Enchiladas

Ingredients

• 2 cups shredded cooked chicken (preferably rotisserie)
• 1 cup diced onion
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil (for red sauce)
• 1 small onion, finely chopped (for red sauce)
• 2 cloves garlic, minced (for red sauce)
• 1 can (15 ounces) crushed tomatoes (for red sauce)
• 1 tablespoon chili powder (for red sauce)
• 1 teaspoon cumin (for red sauce)
• Salt and pepper to taste (for red sauce)
• 1 tablespoon olive oil (for green sauce)
• 1 small onion, finely chopped (for green sauce)
• 2 cloves garlic, minced (for green sauce)
• 1 can (10 ounces) diced green chiles (for green sauce)
• 1 cup fresh cilantro leaves (for green sauce)
• 1 lime, juiced (for green sauce)
• Salt and pepper to taste (for green sauce)
• 8-10 corn or flour tortillas (for assembling)
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1 cup sour cream (optional, for serving)
• Fresh cilantro, for garnish

Instructions

1. Prepare the Chicken Filling: In a medium bowl, combine the shredded chicken, diced onion, garlic powder, cumin, salt, and pepper. Mix well.
2. Make the Red Sauce: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute. Add the crushed tomatoes, chili powder, cumin, salt, and pepper. Let simmer for 10-15 minutes.
3. Make the Green Sauce: Heat 1 tablespoon of olive oil in a separate saucepan. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute. Add the diced green chiles, cilantro, lime juice, salt, and pepper. Simmer for about 5-10 minutes.
4. Preheat the Oven: Preheat your oven to 350°F (175°C).
5. Assemble the Enchiladas: Spread a layer of red sauce in the bottom of a baking dish. Take a tortilla, fill it with the chicken mixture and a sprinkle of cheese, roll it up, and place seam-side down in the baking dish. Repeat with remaining tortillas.
6. Top with Sauces: Pour the remaining red sauce over half of the enchiladas and the green sauce over the other half. Sprinkle any remaining cheese on top.
7. Bake: Cover the baking dish with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes.
8. Serve: Let cool for a few minutes. Serve with sour cream and garnish with fresh cilantro.