This meal is a common request in my home. Often when I am meal planning, I will call out, “What do you all want for dinner this week?!?” There are 3 answers I can count on every time! Chicken enchiladas is one of them. But also, why do I even ask anymore?
I always start by cooking some seasoned chicken in my Instant Pot. You may also use a crockpot. Or tear up a rotisserie chicken or use leftover chicken from a meal the day before. Either way, start with some cooked, shredded chicken.
Add some cumin, cilantro, cheese, and chilis to the chicken. Toss it all together.
If you are using corn tortillas, then warm them first as instructed in the recipe. If using small flour tortillas no need to warm them. Place a scoop of filling in the center and spread down the center.
Place seam side down in a baking dish, and pack into tight rows.
Next pour the green enchilada sauce over the top. Use the back of a spoon to spread the sauce to cover it all. Sprinkle on some cheese. Bake at 350 degrees for 25 minutes.
Serve with your desired toppings and sides. Here are some suggestions.
Toppings – Sour cream, Salsa, Guacamole, Olives, Cilantro
Sides – Salad, Steamed Corn, Spanish Rice & Beans, Tortilla chips
Green Chili Chicken Enchiladas
- 2-3 cups cooked, shredded chicken follow steps in recipe or use a rotisserie or leftover chicken.
- 1 can diced green chilis
- 1 Tbsp cumin
- 1 cup cilantro, chopped optional
- 1-2 cups shredded cheese, cheddar or Mexican blend
- tortillas, I always use corn for these
- 1 large can of green enchilada sauce, I use MILD
- ½ cup shredded cheese for on top
- sour cream optionalP
- salsa optional
- guacamole optional
- olives optional
- Start by placing 3 chicken breasts in an Instant pot or crockpot. Sometimes I use a couple breasts, and a few chicken thighs. They shred so well. I usually put the chicken in frozen in my Instant Pot. If it is not frozen add in ½ cup of water. Sprinkle over the chicken 2 tsp. Kosher salt, 2 tsp. Cumin, a dash or two of Cayenne Pepper.In the Instant Pot set it manually for 15 minutes, with the vent closed. When finished release the steam, open and remove the chicken to a cutting board. Shred and set into a large mixing bowl.In the crockpot cook on high for 4 hours. Then proceed as above to shred the chicken.
- In a large mixing bowl place the shredded chicken. Either prep chicken as instructed above, or shred up a couple cups of rotisserie, or leftover chicken from another meal. Add in the chilis, cheese, spices, and cilantro.
- Preheat oven to 400°. Spread 6-8 corn tortillas out on a baking sheet. Lightly brush or spray with olive oil. Warm them in the oven for 3 minutes. Stack them on a plate and prep another baking sheet of tortillas to warm as you start filling the warmed ones. I would not warm flour tortillas this way. They may become to crisp and less pliable. For flour tortillas just fill and roll.
- Place about ¼-⅓ cup of filling down the center of a tortilla. Roll it up tight. Place seam side down into a baking dish into tight rows.
- Evenly pour the sauce over the rolled enchiladas. Sometimes I need to fill a second smaller baking dish. Save enough sauce for the second pan if needed. Cover the top with a light layer of shredded cheese.
- Bake for 25 minutes at 350°. Serve with toppings of your choice. I also love a good salad with vinaigrette on the side, corn, Spanish rice and beans. Choose your favorite sides and dish up!