These red & green enchiladas are inspired by the New Mexican tradition of combining red & green chile sauce into one dish. Can't decide between red or green? Just do Christmas style!

This recipe has two kinds of enchiladas - ground beef with red sauce & chicken with green sauce - and is made with Outer Aisle Pizza Crusts for a keto friendly twist. If you want to fully embrace Christmas style, you can use both sauces on all of the enchiladas and enjoy the flavor explosion.

These festive enchiladas are perfect for chilly nights around the holidays, and the variety of flavors are great for a gathering. There's something for everyone!

Makes 8 enchiladas

Ingredients:

Red:

• 4 Pizza Crusts   (either flavor works, but we love Broccoli in this recipe for extra greens!)

• 1 tbsp olive oil

• 1 lb ground beef

• 1/2 tsp black pepper

• 1/4 tsp salt

• 1 cup diced onions

• 1 cup diced red bell peppers

• 2 cups red enchilada sauce, divided

• 1 cup shredded Mexican blend cheese, divided

• 1/4 cup chopped cilantro

Green:

• 4 Pizza Crusts  (either flavor works, but we love Broccoli in this recipe for extra greens!)

• 1 cup shredded rotisserie chicken

• 1 16 oz jar salsa verde, divided

• 1 cup shredded Mexican blend cheese, divided

• 1/2 tsp cumin

• 1/2 tsp black pepper

• Limes

• 1/4 cup chopped cilantro

Preparation:

Red filling prep:

1. Heat oil in a large skillet over medium heat and add the ground beef. Season with salt and pepper and cook until the beef is browned, then add the onions & bell peppers. Cook for an additional 5 minutes. Add 1/2 cup shredded Mexican blend cheese & combine. Set aside.

Green filling prep:

1. In a large mixing bowl, add the shredded rotisserie chicken, shredded Mexican blend cheese, cumin, black pepper, & 1 cup of salsa verde. Mix until combined & set aside.

Assembly & Cooking Instructions:

1. Preheat the oven to 400º F.

2. Take a large casserole dish (8x10 or 9x13) and pour 1/3 of each sauce onto the bottom (half on one side, half on the other) and spread until surface is covered.

3. Heat up each Pizza Crust on a skillet on medium high heat for about 30 seconds on each side, just until each one is warmed through

4. Divide the beef mixture among the Pizza Crusts and roll them up tightly. Place them seam-side down in a greased baking dish. Repeat with the chicken mixture.

5. Pour the remaining red enchilada sauce & green salsa over the beef & chicken enchiladas respectively and sprinkle with remaining shredded cheese.

6. Cover with foil and bake for 20 minutes. Remove foil, and bake for another 10 minutes.

7. Top with cilantro, lime, and any other toppings of your choice. Enjoy!