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Homemade Chicken Enchiladas with Green Sauce recipe photo

Chicken Enchiladas with Green Sauce

Shredded chicken rolled in tortillas, topped with green sauce and melted cheese for a comforting baked casserole.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings

Equipment

  • Instant Pot or alternative cooking pot
  • 13x9-inch (33x23 cm) casserole dish
  • Tongs
  • Two forks
  • Measuring cups and spoons
  • Mixing Spoon

Ingredients
  

  • 2.5 to 3 lb boneless skinless chicken thighs *
  • 1 small yellow onion diced
  • 1 15-oz can green enchilada sauce
  • 1 cup green salsa or chicken broth
  • 1 4-oz can diced green chiles **
  • 1 tsp sea salt
  • 1 to 2 cups green salsa or homemade salsa verde***
  • 8 flour tortillas *
  • 2 cups jack cheese grated ****
  • fresh cilantro optional

Instructions
 

  • Prepare shredded chicken using your preferred method (Instant Pot, crock pot, or stovetop). For Instant Pot: combine chicken thighs, diced onion, 15-oz can green enchilada sauce, 1 cup green salsa or chicken broth, diced green chiles, and sea salt in the Instant Pot and stir.
  • Secure the Instant Pot lid and pressure cook on High for 20 minutes, then allow natural release for at least 10 minutes (up to 1 hour if convenient). Use quick release for any remaining pressure. If using another method, cook until chicken is fully cooked and tender.
  • Use tongs to transfer the cooked chicken to a cutting board and shred with two forks.
  • Return the shredded chicken to the cooking liquid and mix to moisten; reserve about 1/2 cup of the sauce for the casserole base.
  • Preheat the oven to 400°F (200°C) and spread the reserved 1/2 cup of sauce in the bottom of a 13x9-inch casserole dish. If leftover chicken has no sauce, use canned green enchilada sauce or salsa, or spray the dish with cooking spray.
  • Dip each flour tortilla briefly into the shredded chicken mixture to soften and absorb some sauce, then place about a heaping 1/2 cup of shredded chicken in the center and roll tightly into a taquito shape. Repeat to make 8 enchiladas.
  • Arrange the rolled enchiladas seam-side down and tightly packed in the prepared casserole dish.
  • Pour or spread the remaining green salsa (1 to 2 cups, depending on desired sauciness) evenly over the enchiladas.
  • Sprinkle the grated jack cheese evenly over the top and bake for about 20 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
  • Remove from oven, sprinkle with chopped green onions, cotija cheese, and fresh cilantro if desired, then serve.

Notes

  • You can use a mix of boneless chicken breasts and thighs if preferred.
  • Use gluten-free flour tortillas to make the dish gluten-free.
  • For very saucy enchiladas use 2 cups of green salsa; for less saucy use 1 cup.
  • Cheddar, Colby Jack, or pepper jack can substitute for jack cheese.
  • See recipe instructions for Instant Pot, crock pot, or stovetop chicken preparation.