Tri-Color Enchiladas

Tangy salsa verde, creamy-spicy red sauce and a layer of Crystal sour cream with a sprinkle of queso fresco, make these tri color enchiladas the most festive and delicious dish for Hispanic Heritage Month. You can prepare the salsas ahead and save some time for the celebration.

35 min
Prep Time
1 hr 20 min
Cook Time


Salsa Verde

  • 3 serrano chiles
  • 1½ pounds tomatillos
  • 2 poblano chiles
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, divided
  • ⅓ white onion
  • ⅓ cup fresh cilantro sprigs
  • 1½ cup chicken broth
  • ½ tablespoon salt

Red Salsa

  • 2½ tablespoon vegetable oil, divided
  • 3 garlic cloves
  • 2 serrano chiles, stem removed and halved
  • 2 dried guajillo chiles, seeds and stems removed and wiped clean
  • 2 dried morita chiles
  • 6 dried árbol chiles
  • 7 ripe Roma tomatoes, quartered
  • 1¼ cup chicken broth, divided
  • ½ tablespoon salt
  • ½ cup Crystal whole milk
  • 12 corn tortillas, warmed
  • 1 cup Crystal Sour Cream
  • ½ cup queso fresco, crumbled

To Assemble

  • 3 cups cooked chicken, shredded
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Products used

  • Milk

  • Sour Cream


  • Step 1

    Directions for Salsa Verde:

    Bring 6 cups water to a boil in a large saucepan over medium heat. Add serrano chiles and tomatillos. Boil for 8 minutes. Turn heat off. Remove tomatillos but leave serrano chiles for 5 minutes more. Drain and slice off serrano chile stems.

    Roast poblano peppers over an open flame until charred on all sides. Transfer to a plastic bag and seal. Steam for 10 minutes. Carefully open bag and peel charred skin by scraping with a knife. Slice open and remove seeds. 

    Heat vegetable oil in a large saucepan over medium heat. Add garlic cloves and onion and stir until onion softens; about 4 minutes.

    Add serranos, tomatillos, poblanos, cilantro, sautéed garlic and onion and chicken broth to blender. Blend until smooth. 

    Heat the same saucepan where garlic cloves and onions were fried over medium-low heat. Add green sauce and season with salt. Cook for 15 minutes, stirring frequently. Remove from heat, cover and keep warm.

  • Step 2

    Directions for Creamy Red Salsa:

    Heat 1 ½ tablespoons oil in a large skillet over medium heat. Add garlic cloves and serranos and fry for 2 minutes. Decrease heat to low medium and add dried chiles, stirring frequently for 1 minute. Add tomato quarters and stir. Cook for 5 minutes, add 1 cup chicken broth and cover. Cook for 10 minutes. Tomatoes and chiles should be soft. Turn heat off and let cool. 

    Transfer everything in the skillet and remaining ¼ cup chicken broth to blender. Blend until smooth. Run through a strainer. 

    Heat 2 tablespoons vegetable oil in a large saucepan over medium heat. Pour in red salsa and season with salt. Stir frequently. Cook for 20 minutes. Stir in milk and cook for 5 minutes.  Remove from heat. Cover to keep warm.

  • Step 3

    To Assemble:

    Season cooked chicken with salt and pepper and set aside. Fill tortillas with chicken and roll. Arrange them on a serving plate. Pour green salsa over half the folded tortillas, creamy red salsa over the other half of the folded tortillas, Add sour cream down the middle and a sprinkle of queso fresco over the sour cream. Serve.

    Ver receta en español

    Recipe & Photos: Ericka Sanchez /  Nibbles & Feasts