Christmas Enchiladas Recipe: A Festive Twist on a Mexican Classic

I love making Christmas enchiladas as a fun twist on holiday meals.

These festive dishes mix traditional Mexican flavors with seasonal ingredients. My recipe uses corn tortillas filled with spiced chicken, topped with red and green sauces for a colorful Christmas look.

The green sauce often includes roasted chiles for a tangy kick. It’s an easy, crowd-pleasing meal perfect for holiday gatherings.

Understanding Traditional Christmas Enchiladas

Christmas enchiladas blend Mexican flavors with holiday cheer. These festive dishes feature red and green sauces that give them a merry look. Let’s explore their background and key components.

History and Significance

I can trace Christmas enchiladas back to Mexican-American communities. They started as a fun way to add holiday flair to a classic dish. The red and green sauces mimic Christmas colors, making them perfect for festive meals.

These enchiladas quickly became popular at holiday gatherings. Families would make them together, creating new traditions. The dish spread beyond Mexican-American homes, winning fans across cultures.

Today, Christmas enchiladas are a symbol of holiday fusion cuisine. They show how food can bring different traditions together in tasty ways.

Key Ingredients

The stars of Christmas enchiladas are the red and green sauces. Red sauce often uses chili peppers for a warm, rich flavor. Green sauce typically includes tomatillos and green chilies for a tangy kick.

Corn tortillas are the base. They’re dipped in sauce, then filled with tasty stuff. Common fillings are:

• Shredded chicken
• Beef
• Cheese
• Beans

Toppings add extra flavor and texture:

• Melted cheese
• Diced onions
• Fresh cilantro
• Sour cream

The mix of ingredients creates a balance of flavors. Spicy, savory, and creamy notes come together in each bite. This blend makes Christmas enchiladas a crowd-pleaser at holiday tables.

Christmas Enchiladas Recipe

Christmas enchiladas blend red and green sauces for a festive holiday dish. I’ll share how to make the filling, prepare the red chili sauce, and assemble these tasty enchiladas.

Preparation of the Filling

I start by cooking diced chicken breast in a skillet with olive oil. I season it with garlic powder, cumin, and salt. Once cooked through, I shred the chicken.

In the same pan, I sauté onions and bell peppers until soft. I add the shredded chicken back in and mix well.

For extra flavor, I stir in some diced green chiles and a handful of chopped cilantro. This filling is now ready for the enchiladas.

Making the Red Chili Sauce

To make the red sauce, I begin by toasting dried red chilies in a dry skillet. I remove the stems and seeds, then soak them in hot water for 30 minutes.

I blend the softened chilies with garlic, oregano, and some of the soaking liquid until smooth.

In a saucepan, I heat oil and add flour to make a roux. I whisk in the blended chili mixture and chicken broth. I simmer this sauce until it thickens, about 15 minutes.

Wrapping and Baking Instructions

I preheat my oven to 375°F and lightly grease a baking dish. I warm corn tortillas to make them pliable.

I dip each tortilla in the red sauce, add a spoonful of filling, and roll it up. I place the rolled enchiladas seam-side down in the baking dish.

I pour the remaining red sauce over the top and sprinkle with shredded cheese. I bake for 20-25 minutes until the cheese is melted and bubbly.

Before serving, I garnish with chopped cilantro and sliced green onions for a festive touch.

Serving Suggestions

Christmas enchiladas are a festive dish that can be served in various ways. I’ll share some tasty accompaniments and presentation ideas to make your meal extra special.

Accompaniments

I like to serve Christmas enchiladas with some classic Mexican sides. Rice and beans are great options. I often make Spanish rice or cilantro-lime rice to go with the enchiladas. For beans, refried pinto beans or black beans work well.

A fresh salad adds nice contrast. I toss together mixed greens, tomatoes, and avocado with a light vinaigrette. Roasted vegetables like zucchini or bell peppers are tasty too.

For toppings, I set out bowls of sour cream, guacamole, and extra salsa. Chopped cilantro, sliced jalapeños, and lime wedges let guests customize their plates.

Presentation Tips

I arrange the enchiladas on a large platter for a family-style meal. Placing them in neat rows looks nice. I sprinkle extra cheese and cilantro on top for color.

Individual plates work well too. I put 2-3 enchiladas on each plate and add sides around them. A dollop of sour cream and a sprinkle of green onions make it look pretty.

I like to use festive red and green dishes to match the Christmas theme. Colorful cloth napkins add a nice touch. For drinks, I serve margaritas or Mexican beer in glasses rimmed with red and green salt.

Customization Options

Christmas enchiladas can be easily adapted to suit different diets and taste preferences. I’ll cover some simple ways to customize this festive dish for vegetarians and adjust the spice level.

Vegetarian Adaptations

I love making vegetarian Christmas enchiladas. Instead of chicken, I use a mix of beans and veggies. Black beans and pinto beans work great. I add diced bell peppers, zucchini, and corn for color and texture.

Chopped spinach or kale boosts the nutrition. Cubed sweet potato or butternut squash adds a festive touch. For a meaty texture, I sometimes use crumbled tofu or store-bought meat substitutes.

Cheese is key for flavor. I use a mix of cheddar and Monterey Jack. For a vegan version, I swap in dairy-free cheese and sour cream alternatives.

Spice Level Adjustments

I can easily change the heat of Christmas enchiladas. For a mild version, I use fewer green chilis and skip the jalapeños. Mild salsa works well too.

To amp up the spice, I add extra diced jalapeños to the filling. A dash of cayenne pepper or red pepper flakes kicks things up a notch. Hot salsa or hot sauce on top adds fire.

I always taste the filling before assembling. This lets me adjust the seasoning. I keep extra mild and spicy toppings on the side. This way, everyone can customize their plate to their liking.