Generally when I make enchiladas, I make them naked. Whether stuffed into a zucchini or wrapped in greens of some sort. This time around I decided to go with the real deal. These Duo Chicken & Cheese Enchiladas are made with not one sauce, but two! Giving you a variety of flavors all in one enchilada.

Green sauce down one side, red sauce down the other, and all of them being loaded with chicken and pepper jack cheese. They are super quick and easy to make and are one of my favorite Tex-mex dinners for busy weeknights!

I kept these enchiladas a little better-for-you by using low-carb tortillas and chicken breast. You can cook up a chicken breast however you want or even use leftovers or a rotisserie chicken even. I always like to make my own taco seasoning, but if you go with a pre-made one, just try and get something with as little sodium as possible.

Other than that, these enchiladas are pretty standard and simple. Don’t forget the fresh tomatoes and cilantro on top. The fresh garnish really helps to balance out the flavors of the enchiladas and adds that bright color and taste!

Step-by-Step Photos:

Nutritional Claims: Gluten Free • Wheat Free • Egg Free • Peanut Free •Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free