Green Chicken Enchiladas Recipe

Introduction

Green Chicken Enchiladas combine tender, flavorful chicken with a zesty green chile sauce for a comforting and vibrant meal. This recipe uses simple ingredients to create a delicious Mexican-inspired dish perfect for family dinners or entertaining guests.

Ingredients

• 4 boneless chicken thighs – medium-sized
• 1 boneless skinless chicken breast
• 1/4 cup yellow onion – diced
• 2 cloves garlic – minced
• 2 tbsp green chilies – diced
• 1 teaspoon kosher sea salt
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp oregano
• 1/4 tsp dried chipotle chilies – crushed
• 7-8 soft flour tortillas – soft taco size
• 3/4 cup sour cream – regular or light
• 1 cup shredded cheddar and Monterey Jack cheese blend
• 1 (15 oz) can green chile enchilada sauce
• 1 1/2 cup shredded cheddar and Monterey Jack blend
• 1/3 cup green onion – diced
• 2 tbsp freshly chopped cilantro

Instructions

1. Step 1: In the bowl of a slow cooker or Instant Pot, sauté the diced yellow onion and minced garlic until the onion is translucent, about 5 minutes.
2. Step 2: Add the chicken thighs and breast to the cooker. Season with kosher salt, chili powder, paprika, cumin, coriander, oregano, and crushed chipotle chilies. Cook on low for 6-8 hours or on high for 3-4 hours in a slow cooker. If using an Instant Pot, pressure cook on manual mode for 15 minutes.
3. Step 3: Once cooked, shred the chicken with two forks and stir in about 3 tablespoons of the cooking liquid to keep it moist.
4. Step 4: Preheat your oven to 350°F (175°C). Lightly spray a deep 9×13-inch baking pan with cooking spray and set it aside.
5. Step 5: Spread about 1 ½ tablespoons of sour cream in the center of each tortilla. Top with roughly 1/3 cup of the shredded chicken mixture and sprinkle 2 tablespoons of the cheese blend over it. Roll up the tortillas and place them seam side down in the prepared baking dish.
6. Step 6: Pour the green chile enchilada sauce evenly over the rolled enchiladas. Sprinkle the top with 1 1/2 cups shredded cheddar and Monterey Jack cheese blend and the diced green onions.
7. Step 7: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.
8. Step 8: Remove the foil and continue baking for an additional 15 minutes, allowing the cheese to become bubbly and slightly crispy.
9. Step 9: Remove the enchiladas from the oven and let them rest for 8 minutes before serving. Garnish with freshly chopped cilantro.

Tips & Variations

• For extra flavor, add a squeeze of fresh lime juice to the shredded chicken before assembling the enchiladas.
• Substitute corn tortillas for a gluten-free option, but warm them beforehand to prevent cracking when rolling.
• Add black beans or corn to the chicken mixture for additional texture and heartiness.
• Use a blend of pepper jack cheese with the cheddar and Monterey Jack for a spicy kick.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15-20 minutes, or microwave individual portions until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and store them covered in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

What can I use instead of green chile enchilada sauce?

If green chile enchilada sauce is unavailable, try using salsa verde or a mild green chili sauce. You can also make a quick sauce by blending roasted green chilies with tomatillos, garlic, and onion.

Green Chicken Enchiladas Recipe

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4.5 from 69 reviews

These Green Chicken Enchiladas feature tender shredded chicken cooked with aromatic spices and green chilies, wrapped in soft flour tortillas with a creamy sour cream and cheese filling, baked to bubbly perfection with a tangy green chile enchilada sauce and topped with fresh green onions and cilantro. Perfectly comforting and full of vibrant flavors, this recipe offers both slow cooker and Instant Pot options for convenient preparation.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

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Chicken and Seasonings

• 4 boneless chicken thighs – medium-sized
• 1 boneless skinless chicken breast
• 1/4 cup yellow onion – diced
• 2 cloves garlic – minced
• 2 tbsp green chilies – diced
• 1 teaspoon kosher sea salt
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp oregano
• 1/4 tsp dried chipotle chilies – crushed

Tortillas and Filling

• 7–8 soft flour tortillas – soft taco size
• 3/4 cup sour cream – regular or light
• 1 cup shredded cheddar and Monterey Jack cheese blend (for filling)

Sauce and Toppings

• 1 (15 oz) can green chile enchilada sauce
• 1 1/2 cups shredded cheddar and Monterey Jack cheese blend (for topping)
• 1/3 cup green onion – diced
• 2 tbsp freshly chopped cilantro

Instructions

1. Sauté Onion and Garlic: In the bowl of a slow cooker or Instant Pot, sauté 1/4 cup diced yellow onion and 2 cloves minced garlic until the onion is translucent, about 5 minutes, to build a flavorful base.
2. Cook Chicken: Add chicken thighs and breast along with green chilies, kosher salt, chili powder, paprika, cumin, coriander, oregano, and crushed chipotle chilies. If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours. If using an Instant Pot, set to manual pressure cook for 15 minutes. After cooking, shred the chicken with two forks and mix with about 3 tablespoons of cooking liquid to keep it moist.
3. Preheat Oven and Prepare Pan: Heat oven to 350°F (175°C). Spray the bottom of a deep 9×13-inch baking pan with cooking spray and set aside.
4. Assemble Enchiladas: Spread about 1 ½ tablespoons of sour cream onto each tortilla’s center. Add approximately 1/3 cup of shredded chicken mixture on top, then sprinkle 2 tablespoons of the shredded cheddar and Monterey Jack cheese blend. Roll up the tortillas and place them seam side down in the prepared baking dish, without tucking in the ends.
5. Add Sauce and Toppings: Pour the green chile enchilada sauce evenly over the rolled enchiladas. Sprinkle the top with 1 1/2 cups shredded cheddar and Monterey Jack cheese blend and diced green onions.
6. Bake Covered: Cover the baking dish tightly with foil and bake for 30 minutes to allow flavors to meld and cheese to melt.
7. Bake Uncovered: Remove foil and bake for an additional 15 minutes, letting the cheese on top become bubbly and slightly crispy.
8. Rest and Garnish: Let the enchiladas rest out of the oven for 8 minutes to set. Garnish with freshly chopped cilantro before serving for freshness and color.

Notes

• Using a slow cooker or Instant Pot offers flexible cooking options depending on your time availability.
• For a lighter dish, use light sour cream and reduced-fat cheese.
• Flour tortillas provide softness and flexibility; corn tortillas can be substituted for a gluten-free version but may require warming before filling to prevent cracking.
• The enchiladas can be assembled a few hours ahead and refrigerated before baking to save time.
• If you like spicier dishes, add extra green chilies or a dash of hot sauce to the filling or sauce.
• Leftover enchiladas can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.

Keywords: green chicken enchiladas, slow cooker enchiladas, Instant Pot enchiladas, Mexican dinner, cheesy enchiladas, green chile sauce enchiladas