Lupita’s from Sonora and loves red chile. Mike is from New Mexico and loves Hatch green.  The only way they make it work is to make both, haha!

If it’s just green and red, it’s called Christmas stye.  If it’s red, green, and cheese (or sour cream!) it’s tricolor — matching the colors of the Mexican flag!

Enchiladas tricolores are a celebration of flavors, colors, and textures. Red, green, and cheese topped!  Beef, chicken and cheese filled!  Everyone is a winner!

So, why not embark on a low-carb culinary adventure and try your hand at making enchiladas tricolores? Your taste buds will thank you, and you'll discover a new favorite dish that will bring joy to your table time and time again.  And with Sonora Keto Tortilla Mix for the tortillas, you can afford the carb count!

Tortilla Ingredients
1 bag Sonora Keto Tortilla Mix
1 cup water
1 tbsp lard (or olive oil)

Beef Filling
1 lb ground beef
1 tsp garlic powder
1 tsp onion powder
1 tsp chicken bouillon

Chicken Filling
2 cups shredded roast chicken
Cheese Filling and Topping
2 cups queso quesadilla

Red Chile Sauce
1 cup red chile puree
1 tsp garlic salt
1 tsp onion powder
1/2 tsp chicken bouillon
1/2 tsp flaked oregano
1/4 tsp ground cumin
1/2 cup heavy crean
1/2 cup water
1 tbsp olive oil

Green Chile Sauce
1 cup roasted green Chile
1 tsp garlic salt
1 tsp onion powder
1/2 tsp chicken bouillon
1/2 cup heavy cream
1/2 water
1 tbsp olive oil

1. Brown the meat and add the seasoning.  Set aside.
2. Shred the roasted chicken. Set aside.
3. Heat 1 tbsp olive oil and cook the red chile sauce in the oil until it starts to boil.
4. Add the water and heavy cream.
5. Add the seasoning and the spices.
6. Stir well until slightly thickened and set aside.
7. In hot olive oil sauté the green chiles.
8. Add the water and the cream and the spices. Stir well.
9. Cook it until it just starts to thicken.
10. Next pour it into the blender and blend until creamy (be careful when blending, it’s hot)
11. In a small baking dish, roll one beef, one chicken and one cheese enchilada.
12. Repeat for the balance of tortillas.
13. Bathe one end of the enchiladas green, then the other end red.
14, In the middle sprinkle the cheese over the top.
15. Bake in the oven at 375F until the cheese has melted and just starts to brown.


Regresar al blog