Now you can have Christmas all year round with Coach Bita’s fun, two-toned red and green sauce enchiladas. Made with basic shredded chicken, salsa, and cheese, friends and family will be delighted with this Santa Fe-inspired recipe. 

1 open palm = 2 green lights, 2 yellow lights

Serves 4


  • 2 medium-sized chicken breasts, about 6 oz
  • 8 large whole wheat or corn tortillas
  • 1 16 oz jar store-bought red salsa 
  • 1 16 oz jar store-bought green salsa 
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 1 tablespoon taco seasonings
  • 1 cup black beans
  • 1 cup corn (optional)


For serving

  • ¼ cup bunch fresh cilantro, chopped
  • ½  avocado, sliced
  • ¼ cup sliced green chilis
  • ¼ cup sliced black olives (optional)
  • lime wedges



  1. Preheat the oven to 350 degrees. Shred 2 chicken breasts of shredded chicken (about 5 or 6 ounces). Split the salsa into thirds. One third will be for the bottom of the pan, one third will be for inside the enchiladas, and one third will go on top.  Be sure to save some for the top!
  2. Separate the cooked chicken mixture into two bowls. Add 1/3 of the jar of salsa or red enchilada sauce to the first bowl of shredded chicken.  Add one-third of the green enchilada sauce or pureed green chiles to the other half in the 2nd bowl – again remember to save some salsas for the top!
  3. Add any other fillings of choice to the chicken mixture – we like black beans and corn when we have them. Soften the tortillas 2 at a time in the microwave for 10 to 12 seconds. Place a few spoonfuls of the chicken mixture along the center of the warmed tortilla and fold the ends up, overlapping the edges at the top and tucking the chicken filling in like a blanket.
  4. Place the enchiladas folded side down on the sauced and prepared pan. Pour the remaining red sauce over one-half of the wrapped tortillas in the baking dish. Pour the remaining green sauce over the other half of the wrapped-up enchiladas and spread it around. Top with ample shredded cheese (we like a light Mexican blend). 
  5. Bake for about 25 minutes or until the cheese is melted and edges of the enchiladas are just beginning to brown. Top with cilantro, fresh salsa, avocado, lime juice, black olives (optional).



Chicken ideas: buying Trader Joe’s Just Chicken (precooked); cook it in the Instant Pot, cook on the stovetop or in a crockpot. My preference would be to make shredded chicken in the Instant Pot

I like to keep things very simple and used store-bought jars of salsa. If you have a favorite enchilada sauce, by all means, use it.

Use large, burrito size enchiladas if you are using a large, 4-quart baking dish. We like Trader Joe’s Organic Flour, Wheat & Corn tortillas.

If you wrap the tortillas up tightly you can fit in 8 tortillas into a 4-quart glass Pyrex baking dish. I often overload them and wrap them more loosely so we end up with about 6 or 7 enchiladas in the pan.