Festive Christmas Enchiladas Filled with Holiday Flavors

This enchilada recipe contains both red and green sauce!

These vegetarian enchiladas are filled with fresh vegetables, black beans and cheese.

These red and green enchiladas are inspired by my travels to Santa Fe, New Mexico! I love visiting Santa Fe for my naughty burritos, enchiladas and breakfast dishes. Whenever the waiter asks if I want red sauce, green sauce or both, the answer is always both. They call it Christmas style or divorciadas.

These enchiladas will come to you on time for Christmas dinner or Christmas Eve and will be a festive and delicious main dish. They are stuffed with live vegetables, spinach, black beans and enough cheese to be considered a holiday meal.

I kept this recipe for the holidays and realized that I poured the enchilada sauce incorrectly. In Santa Fe, they divide the sauce in the middle of the enchiladas so that each enchilada contains both red and green sauce. Although my way is a little easier to distribute (and you can still eat two enchiladas to have one each)!

Do as you like—ingredients and quantities remain the same. Below are suggestions for side dishes to complement your meal. I wish you a happy and healthy New Year holidays!

Christmas Enchilada Sauce Notes

For this recipe, you need to prepare both red and green sauce. Both recipes are quite simple.

You can double the enchiladas to use both sauces (perfect if you’re serving a crowd), or just freeze half of each for a future batch of Christmas enchiladas. Another option? Keep them both in the fridge and drizzle them with improvised dishes such as quesadillas and egg breakfasts.