Green Chili Chicken Enchiladas
Delicious and easy enchiladas. Easy enough for a weeknight, but good enough for a Sunday dinner.
Ingredients
- 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
Instructions
- 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!