Experience the vibrant flavors of Mexico with our irresistible Chicken Enchiladas Verde, featuring a luscious homemade green tomatillo sauce, tender Instant Pot shredded chicken, and a generous topping of melted cheese. This recipe brings authentic taste right to your dinner table!
Chicken Enchiladas Verde is more than just a meal; it’s a celebration of authentic Mexican cuisine, designed to delight your taste buds and become an instant family favorite. What truly sets this dish apart is its refreshing, tangy green tomatillo sauce, a delightful departure from the more common red varieties. The harmonious blend of savory shredded chicken, rich cheese, and perfectly warmed corn tortillas creates an unparalleled culinary experience that is both comforting and exhilarating.
Our recipe emphasizes the importance of a homemade green sauce – a vibrant salsa verde that is, quite frankly, utterly addictive. The mere aroma of simmering tomatillos, chiles, and fresh cilantro is enough to transport you straight to a bustling Mexican kitchen, promising a feast of flavors. While store-bought sauces offer convenience, crafting your own from scratch elevates this dish to an extraordinary level, allowing you to control the depth of flavor and spice to suit your preference. Trust us, once you try this homemade version, you’ll want to drizzle it on everything!
For me, Mexican food isn’t just a culinary preference; it’s a nostalgic journey. Growing up in Southern California with a Hispanic aunt meant being steeped in rich culinary traditions and flavors. I spent countless hours in her kitchen, captivated by her ability to transform simple ingredients into the most extraordinary meals. Learning these cherished family recipes, like this very enchilada dish, was a foundational part of my upbringing and cemented my lifelong love affair with Mexican cuisine. It’s a food culture that consistently calls to me; I once spent 48 hours on a trip eating nothing but Mexican food, and I never tired of it. This particular chicken enchilada recipe holds a special place in our hearts and on our dinner table, made again and again, year after year. I am confident that it will quickly become one of your family’s most requested meals too.
Irresistible Chicken Enchiladas
These enchiladas are the epitome of comfort food, reimagined with the bright, herbaceous notes of a traditional salsa verde. Each bite offers a succulent filling of perfectly shredded chicken, enrobed in a rich green sauce, all tucked within a soft corn tortilla and crowned with a golden blanket of melted cheese. It’s a symphony of textures and flavors that truly satisfies.
Frequently Asked Questions About Green Enchiladas
To ensure your enchilada-making journey is as smooth and enjoyable as possible, let’s address some common queries about preparing this delightful dish. From sauce alternatives to tortilla choices and storage tips, we’ve got you covered.
Can I Use Canned Salsa Verde for Chicken Enchiladas?
While our recipe proudly features a homemade green tomatillo sauce for its unparalleled freshness and depth of flavor, we understand that sometimes convenience is key. Absolutely, you can use a high-quality canned salsa verde to significantly speed up your dinner preparation. If you opt for a store-bought version, look for one made with real tomatillos and minimal artificial ingredients for the best taste. Keep in mind that canned sauces might vary in consistency and spice level, so you might need to adjust seasoning to your liking. I often keep a small stockpile of canned sauce on hand, especially since fresh tomatillos can sometimes be challenging to find in certain regions. While the homemade version is truly transformative, a good canned sauce still yields a delicious and satisfying meal when you’re short on time.
Can Chicken Enchiladas Verde Be Made with Flour Tortillas?
Theoretically, yes, you can use flour tortillas for enchiladas, but it’s important to understand the traditional distinction and the resulting textural differences. Authentic Mexican enchiladas are almost exclusively made with corn tortillas. Corn tortillas possess a more robust structure that holds up beautifully when dipped in sauce and baked, allowing them to absorb the rich flavors without becoming overly saturated or falling apart. When flour tortillas are used for enchiladas, they tend to absorb too much moisture, leading to a softer, sometimes soggier texture that can feel more akin to a wet burrito or a soft taco. If you prefer flour tortillas, a good tip is to lightly fry them in oil before dipping them in sauce; this creates a barrier that helps prevent them from becoming too soggy, ensuring they retain some structural integrity during baking. Ultimately, for the classic enchilada experience, we highly recommend sticking with corn tortillas.
Mastering the Chicken Enchiladas Verde Recipe
This recipe is designed to guide you through each step, from preparing the succulent shredded chicken to crafting the vibrant green sauce and perfectly assembling each enchilada. By following these instructions, you’ll create a dish that’s rich in flavor and truly embodies the spirit of Mexican home cooking.
Storing and Reheating Leftover Chicken Enchiladas
Proper storage is crucial for maintaining the quality and safety of your delicious Chicken Enchiladas Verde. After serving, any leftover enchiladas should be transferred to a shallow airtight container as quickly as possible, ideally within one hour. A shallow container allows the food to cool down rapidly and uniformly, which is essential to prevent bacterial growth. Label the container with the date before refrigerating; the enchiladas will stay fresh for up to 3 days. When reheating, individual portions can be warmed in the microwave until heated through, or for a crispier result, cover the baking dish with foil and reheat in a preheated oven at 300°F (150°C) for about 20-25 minutes, or until bubbling and hot. For best results, consider freezing individual enchiladas for longer storage. Simply wrap them tightly in plastic wrap and then foil, and they will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Vibrant Green Chicken Enchiladas: A Visual Feast
The beauty of these green chicken enchiladas lies not only in their incredible taste but also in their vibrant, inviting appearance. The rich, emerald hue of the tomatillo sauce provides a stunning contrast to the creamy cheese, making it a feast for the eyes as much as for the palate.
Essential Ingredients for Chicken Enchiladas Verde
The success of these enchiladas hinges on a selection of fresh, high-quality ingredients. From the foundational chicken and bright tomatillo sauce to the perfect corn tortillas, each component plays a vital role in creating a truly memorable dish. Here’s what you’ll need:
Chicken
- Chicken Breasts – Boneless, skinless for easy shredding.
- Water
- Onion
- Garlic Clove
- Salt
Sauce
- Tomatillos – The star of the show, providing that signature tangy green flavor.
- Serrano Chiles – Adjust quantity to control spice level.
- Water
- Chopped Cilantro – For fresh, herbaceous notes.
- Onion
- Garlic Cloves
- Salt
- Pepper
Tortillas
- Corn Tortillas – Essential for authentic texture and flavor.
- Vegetable Oil – For lightly heating tortillas and preventing breakage.
Assemble
- Prepared Cooked and Shredded Chicken
- Prepared Tomatillo Sauce
- Sour Cream – For a touch of creamy richness.
- Shredded Mozzarella Cheese – Or your favorite melting cheese.
Crafting the Perfect Green Enchiladas
Creating these enchiladas is a rewarding process, made easier with thoughtful preparation. The Instant Pot streamlines chicken cooking, while the homemade salsa verde comes together quickly to infuse the dish with incredible flavor. Follow these steps for a truly delicious result.
How to Make Chicken Enchiladas Verde: Step-by-Step Guide
Bringing this incredible dish to life involves a few key stages: preparing the chicken, making the vibrant tomatillo sauce, and assembling the enchiladas for baking. Follow these detailed instructions for a perfect outcome every time.
- To cook the chicken, add chicken breasts, two cups of water, a quarter of an onion, 1 teaspoon of salt, and 1 garlic clove to the Instant Pot insert. Secure the lid and cook on high pressure for 10 minutes, followed by a quick release of pressure once the cooking time is complete. (Alternatively, if using the stovetop, place the chicken and other ingredients in a pot, bring to a boil, then simmer for approximately 40 minutes, or until the chicken is thoroughly cooked and easily shreddable with forks.)
- While the chicken is cooking, prepare the tomatillos for the sauce. In a saucepan, combine 2 cups of water and the tomatillos, then bring to a boil. Allow them to boil for about 5-10 minutes, or until they soften and their color deepens. Once done, remove them from the heat and set aside.
- Once the chicken is ready, carefully remove it from the Instant Pot (or stovetop pot). Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside, ready for assembly.
- For the tortillas, heat 1 tablespoon of vegetable oil in a skillet over medium heat. One at a time, quickly heat each corn tortilla for just a minute or two per side, ensuring they become hot and slightly pliable, absorbing a light coating of oil. It’s crucial not to overcook them to the point of crispiness, as they need to be flexible enough to roll without breaking. This step is key to preventing your enchiladas from cracking during assembly.
- Now, for the homemade salsa verde: carefully transfer the cooked tomatillos (along with the water used to boil them), Serrano chiles (adjust quantity for desired spice), chopped cilantro, a quarter of an onion, and the remaining two garlic cloves into a blender. Blend until the mixture is smooth and consistent.
- Pour the blended tomatillo mixture into a clean saucepan. Add another 1 tablespoon of oil, then season with salt and pepper to taste. If you prefer a thinner sauce, you can add an additional cup of water at this stage. Bring the sauce to a gentle simmer, allowing the flavors to meld, then remove it from the heat.
- Prepare your baking dish by adding a thin layer of the prepared tomatillo sauce to the bottom – about 1/2 cup or just enough to cover the surface. This prevents the enchiladas from sticking and adds an extra layer of flavor. Set the dish aside.
Assemble Your Chicken Enchiladas Verde
- Preheat your oven to 350ºF (175ºC) while you assemble the enchiladas.
- Take one of your warmed, pliable tortillas and dip it completely into the tomatillo sauce. Ensure both sides are coated.
- Place the sauced tortilla on a plate. Spoon approximately 1 tablespoon of the shredded chicken down the center of the tortilla.
- Drizzle a small amount of additional sauce (about 1 tablespoon) over the chicken filling.
- Carefully roll the tortilla tightly, encasing the chicken filling. Place the rolled enchilada seam-side down in your prepared baking dish.
- Continue this process with the remaining tortillas and chicken, placing each rolled enchilada snugly next to the previous one until the baking dish is full.
- Once all enchiladas are arranged in the dish, generously pour the remaining tomatillo sauce over the top. The amount is up to your preference – use about 1 cup for a moderately saucy dish, or more if you enjoy extra sauce.
- Evenly spread the sour cream over the layer of sauce, followed by an even layer of shredded Mozzarella cheese (or your cheese of choice).
- Bake in the preheated oven for 15 to 20 minutes, or until the cheese is completely melted, bubbly, and lightly golden brown.
- Remove the dish from the oven and let it rest for a few minutes before serving warm. Enjoy your homemade Chicken Enchiladas Verde!
The Convenience of Instant Pot Chicken for Enchiladas
Using an Instant Pot for preparing the shredded chicken is a game-changer for this enchilada recipe. It drastically cuts down on cooking time compared to traditional stovetop methods, delivering incredibly tender and juicy chicken that’s effortlessly shredded. The pressure cooking environment locks in moisture and flavor, ensuring your chicken base is perfectly seasoned and succulent, ready to soak up the vibrant tomatillo sauce. This feature makes homemade enchiladas a feasible weeknight meal, transforming a dish that often feels like a weekend project into an accessible culinary delight any day.
Why a Shallow Container is Best for Storing Leftovers
The choice of storage container for leftovers might seem minor, but it plays a significant role in food safety and quality. When a container is shallow, its contents chill much faster than if you were to use a large, deep container. This rapid cooling is critical because it minimizes the time food spends in the “temperature danger zone” – typically between 40°F and 140°F (4°C and 60°C) – where harmful bacteria multiply quickly. As mentioned, if food remains above approximately 35-40 degrees Fahrenheit for more than an hour after cooking, bacteria growth can become a concern. Using shallow containers helps quickly bring your delicious enchiladas down to a safe refrigerated temperature, preserving their freshness and ensuring they are safe to enjoy later.
Crafting the Perfect Salsa Verde Enchiladas
The heart and soul of these enchiladas lie in the vibrant salsa verde. This traditional Mexican green sauce is distinct from its red counterpart, offering a bright, tangy, and often mildly spicy flavor profile. Made primarily from tomatillos, which are husk-covered fruits related to tomatoes but with a more tart and citrusy taste, salsa verde also typically incorporates fresh chiles (like serrano or jalapeño), onions, garlic, and cilantro. Roasting or boiling the tomatillos before blending enhances their sweetness and mellows their acidity, creating a beautifully balanced sauce that perfectly complements the rich chicken and cheese. Our homemade version ensures you get that authentic, fresh taste that defines truly exceptional green enchiladas.
Choosing the Right Instant Pot Size for Your Recipe
The Instant Pot is a versatile kitchen appliance that makes cooking the shredded chicken for these enchiladas incredibly efficient. I personally use an 8-quart pot, which provides ample space for batch cooking or larger quantities. However, this recipe can be successfully prepared in a 6-quart pot as well, which is a very common size. If you own one of the smaller versions, such as the 3-quart mini, I recommend cutting the recipe in half to avoid overcrowding the pot, which can affect cooking performance and safety. Always ensure you don’t fill the Instant Pot beyond its maximum fill line, regardless of the size.
Exploring Protein Alternatives and Vegetarian Options
One of the fantastic aspects of enchiladas is their adaptability! While chicken is a classic choice for these enchiladas verde, you can absolutely customize the filling with other proteins or even make them entirely vegetarian. We frequently enjoy using my incredibly flavorful sweet pork barbacoa, which adds a rich, savory depth. Other excellent meat options include seasoned ground beef, tender pork carnitas, or even a quick-cooking shrimp filling. For a delicious meat-free alternative, simply leave out the protein from chicken, beef, or pork and instead fill your tortillas with hearty black beans, pinto beans, or a medley of roasted vegetables like zucchini, bell peppers, and sweet potatoes. When opting for a different protein or vegetarian filling, ensure it’s well-seasoned to complement the robust flavor of the homemade salsa verde.
The Perfect Green Enchiladas Recipe for Any Occasion
Whether you’re hosting a dinner party or simply looking for a satisfying weeknight meal, this green enchiladas recipe delivers on flavor, comfort, and ease. The combination of succulent shredded chicken and zesty tomatillo sauce baked to perfection makes it an instant classic.
Instant Pot vs. Traditional Pressure Cooker: Understanding the Difference
In modern kitchens, the terms “pressure cooker” and “Instant Pot” are often used interchangeably, especially when referring to electric models. However, there’s a nuanced distinction, particularly between a traditional stovetop pressure cooker and a multi-functional electric appliance like the Instant Pot. A traditional pressure cooker is a sealed metal pot that cooks food rapidly by generating steam under increased atmospheric pressure, bringing liquids to a higher boiling point. It’s primarily designed for pressure cooking. The Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same fundamental principle but offers significant advancements. It boasts multiple built-in safety features, making it inherently safer and more user-friendly than older stovetop models. Beyond pressure cooking, an Instant Pot typically functions as a slow cooker, rice cooker, yogurt maker, steamer, sauté pan, and food warmer, making it an incredibly versatile tool for quick meal prep and diverse cooking needs, often requiring very little liquid to achieve fantastic results.
The Best Chicken Enchilada Recipe: Why This One Stands Out
What makes this particular chicken enchilada recipe truly exceptional? It’s the perfect harmony of fresh, homemade ingredients and thoughtful cooking techniques. The vibrant, tangy homemade tomatillo sauce provides an unparalleled depth of flavor that can’t be replicated with canned versions. The use of the Instant Pot ensures the chicken is consistently tender and juicy, shredding easily to create a succulent filling. Combined with the creamy cheese and soft, sauce-soaked corn tortillas, this recipe delivers a satisfying balance of textures and tastes, making it a standout dish that will have everyone asking for seconds. It’s not just a recipe; it’s an experience of authentic, delicious comfort food.
Understanding “Natural Pressure Release” in Instant Pot Cooking
When an Instant Pot recipe calls for a “natural pressure release” (NPR), it means you should allow the pressure inside the cooker to dissipate on its own, without manually opening the steam release valve. This process typically takes anywhere from 10 to 40 minutes, depending on the volume of food and liquid. During NPR, the Instant Pot slowly depressurizes, and the food inside continues to cook gently with the residual heat and pressure. This slow release is particularly beneficial for certain foods, such as large cuts of meat (like our chicken for enchiladas), beans, and soups, as it helps prevent them from becoming tough or foaming excessively. It also ensures a more even and tender cook, and helps prevent food from bursting. In contrast, a “quick release” (QR) involves manually opening the valve to rapidly release steam, immediately stopping the cooking process. For recipes requiring NPR, you typically let the pressure release for a set amount of time (e.g., “10 minutes natural release”), after which you can perform a quick release of any remaining pressure.
The Art of Homemade Tomatillo Sauce for Enchiladas
The star of our Chicken Enchiladas Verde is undoubtedly the homemade tomatillo sauce. Making your own salsa verde is a simple yet incredibly rewarding process that yields a flavor far superior to any store-bought alternative. Begin by selecting firm, bright green tomatillos with their papery husks intact; the husks should be removed, and the tomatillos rinsed to remove any stickiness. Boiling the tomatillos as directed in our recipe softens them and enhances their natural sweetness, mellowing their characteristic tartness. Some recipes call for roasting tomatillos, which adds a smoky depth, but boiling is quicker and still delivers excellent results. Blending them with fresh serrano chiles (adjusting for heat), onion, garlic, and cilantro creates a bright, herbaceous, and perfectly zesty sauce that forms the backbone of these incredible green enchiladas. This fresh salsa verde truly makes the dish sing.
Can This Chicken Enchilada Recipe Be Doubled?
Yes, this Chicken Enchiladas Verde recipe can absolutely be doubled to feed a larger crowd or for meal prepping! When doubling the ingredients, you will undoubtedly need to use two casserole dishes to accommodate the increased volume of enchiladas. You can bake both dishes side-by-side in the oven if they fit, or one after the other. When doubling the chicken cooked in the Instant Pot, you might need to cook it in two batches if your pot isn’t large enough to hold all the chicken without exceeding the max fill line. Ensure you also adjust the sauce quantity accordingly and remember that baking times might need a slight extension, especially if your oven is very full. Always keep an eye on the cheese, baking until it’s melted and bubbly.
The Satisfying Enchilada Bake
There’s something uniquely comforting about an enchilada bake emerging from the oven: the sight of golden, bubbling cheese, the fragrant steam rising, and the promise of a hearty meal. This enchilada bake offers exactly that. Each rolled tortilla, brimming with flavorful chicken and drenched in bright green sauce, transforms into a tender, savory delight as it bakes. The cheese melts into a gooey, irresistible topping, creating a perfect crust that contrasts beautifully with the soft interior. It’s a truly satisfying dish that brings warmth and joy to any mealtime.
Useful Tips for Making the Best Chicken Enchiladas Verde
Achieving perfectly delicious chicken enchiladas verde is easier with a few expert tips:
- Chicken Preparation Flexibility: The chicken for this recipe can be made efficiently with an Instant Pot, or cooked in a regular pot on the stove. While the Instant Pot offers speed, both methods yield tender, shreddable chicken. For ultimate convenience, feel free to use pre-cooked rotisserie chicken or any leftover cooked chicken you have on hand.
- Cooking Frozen Chicken: If you’re using frozen chicken breasts in the Instant Pot, the exact cooking time will vary depending on their size and thickness. As a general guideline, 13-15 minutes on high pressure should be sufficient for most frozen boneless, skinless chicken breasts. Always ensure the internal temperature reaches 165°F (74°C) for safety.
- Instant Pot Size Considerations: This recipe was developed using a 6-quart Instant Pot. If you are using a different size pot (e.g., 8-quart or 3-quart mini) or another brand of electric pressure cooker, minor adjustments to cooking times may be necessary, typically by a couple of minutes. Always consult your appliance’s manual if unsure.
- High-Altitude Adjustments: Living at high altitudes affects pressure cooking. Since water boils at a lower temperature, and pressure cooking relies on a specific boiling point, foods may require slightly longer cooking times. As a rule of thumb, add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For instance, if a recipe calls for 20 minutes of cooking time at sea level, and you live at 4,000 feet, you would add 10 percent (2 minutes), cooking for 22 minutes. Even 1-2 minutes can make a significant difference in pressure cooking, unlike traditional methods.
- Warming Tortillas: Don’t skip the step of warming the corn tortillas in oil before rolling! This makes them pliable and prevents them from cracking and breaking when you fill and roll them, ensuring beautifully intact enchiladas.
- Cheese Choice: While Mozzarella is suggested, feel free to use a blend of Mexican cheeses, Monterey Jack, or even a mild cheddar for varied flavor profiles.
- Spice Level: The amount of Serrano chiles can be adjusted. For less heat, remove the seeds or use fewer chiles. For more heat, add an extra chile or leave some seeds in.
Effortless and Delicious Enchiladas: A Weeknight Wonder
Despite being made from scratch, this recipe is surprisingly straightforward, earning its title as easy enchiladas. The Instant Pot handles the chicken with minimal fuss, and the sauce comes together quickly in a blender. The assembly is intuitive, making it a perfect meal even on busy weeknights when you crave something homemade and deeply satisfying.
Perfect Pairings: What to Serve with Chicken Enchiladas Verde
These Chicken Enchiladas Verde are incredibly satisfying on their own, acting as a complete and flavorful meal. However, pairing them with complementary side dishes can elevate your dining experience and create a truly memorable spread. Here are some of our favorite recipes that perfectly complement the rich, tangy flavors of these enchiladas:
- Easy Spanish Rice – A classic, fluffy rice dish that balances the richness of the enchiladas.
- White Peach Sangria – A refreshing and sweet beverage to cut through the savory flavors.
- Elote Street Corn Dip – A creamy, zesty dip inspired by Mexican street corn, perfect for an appetizer.
- Air Fryer Churro Cannoli – A delightful and innovative dessert to round off your Mexican feast.
- Limonada – A simple yet incredibly refreshing Mexican lemonade.
- Instant Pot Creamy Fiesta Chicken – Another flavorful chicken dish, great for varying your protein or adding variety to a buffet.
- Restaurant-Style Refried Beans – Creamy and savory, these are an essential side for any Mexican meal.
The Ultimate Shredded Chicken Enchiladas
The secret to truly satisfying enchiladas lies in the filling, and our shredded chicken version is simply divine. The tender, juicy chicken, infused with subtle seasonings, provides the perfect texture to absorb the vibrant tomatillo sauce. Shredding the chicken ensures that every bite offers a balanced distribution of meat, sauce, and cheese, making these the ultimate comfort food for any chicken enchilada enthusiast. Whether prepared in the Instant Pot, stovetop, or using rotisserie chicken, the shredded texture is key to a superior enchilada experience.
Can I Use Frozen Chicken for My Enchiladas?
Yes, absolutely! If you’re utilizing the Instant Pot method outlined in this recipe to cook your chicken, using frozen chicken breasts is completely fine. You will simply need to increase the cooking time slightly to account for the frozen state. For average-sized frozen chicken breasts, an additional 3-5 minutes of high-pressure cooking time (totaling around 13-15 minutes, depending on thickness) should be sufficient to ensure they are cooked through and tender enough for shredding. This recipe also works wonderfully with pre-cooked chicken, whether it’s leftover chicken from a previous meal, convenient rotisserie chicken, or even canned chicken when you’re in a pinch. Using pre-cooked chicken will, of course, significantly reduce your overall preparation time for the enchiladas.
Effortless Chicken Enchiladas for Your Next Meal
These truly are easy chicken enchiladas, proving that authentic, flavorful Mexican cuisine can be achieved without spending hours in the kitchen. From the speedy Instant Pot chicken to the blend-and-simmer sauce, every step is designed for maximum flavor and minimal fuss. Enjoy making and sharing this delightful dish!
Products I Love When Making Enchiladas…
This chicken enchiladas recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade enchiladas before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
- Garlic
- Salt
- Pepper
- Corn Tortillas
- Vegetable Oil
- Tomatillo Sauce
- Instant Pot
- Mixing Bowls
- Blender
- Stock Pot
- Casserole Dish
If you love this Chicken Enchiladas Verde recipe, you’re going to love these other dinner recipes too. Please click each link below to find the easy, printable recipe!
Check out this recipe
Check out this recipe
Check out this recipe
Check out this recipe
Check out this recipe
Check out this recipe
Check out this recipe
Other Mexican-Inspired Dishes to Explore
If you’re a fan of the vibrant flavors of Mexican cuisine, you’ll love these other delicious recipes that bring the essence of Mexico to your table. These dishes are perfect for expanding your culinary repertoire and enjoying even more authentic tastes.
Mexican Street Corn Salad
Mexican Chicken Bubble-Up Casserole
Air Fryer Chicken Fajitas
Taco Casserole
Stuffed Pepper Casserole
Taco Pasta
We hope you truly enjoy this recipe for Chicken Enchiladas Verde as much as we do! Its rich flavors, tender chicken, and vibrant homemade sauce make it an unforgettable meal. If you found this recipe helpful and delicious, please consider leaving a five-star review below. Your feedback helps us grow and reach more home cooks like you. Don’t forget to share your creations and this recipe with friends and family on Facebook and Pinterest! Your support means the world to us.
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Substack, FB, Pinterest, IG, Email Subscription
Rate this Recipe
Chicken Enchiladas Verde
Ingredients
For the Shredded Chicken
- 2 lbs boneless, skinless chicken breasts
- 2 cups water
- ¼ onion
- 1 garlic clove – about 1 tbsp minced
- 1 teaspoon salt
For the Homemade Green Tomatillo Sauce (Salsa Verde)
- 2 lbs tomatillos – husked and rinsed
- 1-2 Serrano Chiles – depending on desired spice level, seeds removed for less heat
- 2 cups water – plus 1 additional cup if you prefer a thinner sauce
- 1 cup chopped fresh cilantro
- ¼ onion
- 2 garlic cloves – about 2 tbsp minced
- 1 teaspoon salt – plus extra to taste
- Freshly ground black pepper – to taste
For the Tortillas
- 18 – 20 corn tortillas – 6-inch size recommended
- 3 tablespoons vegetable oil – or other neutral cooking oil
For Assembly and Topping
- Prepared, cooked, and shredded chicken
- Prepared homemade tomatillo sauce
- ½ cup sour cream – plus extra for serving, if desired
- 1 cup shredded Mozzarella cheese – or a Mexican cheese blend
Instructions
Prepare the Chicken
-
For Instant Pot chicken: Add chicken breasts, two cups of water, a quarter of an onion, 1 teaspoon of salt, and 1 garlic clove to the Instant Pot insert. Secure the lid and cook on high pressure for 10 minutes, followed by a quick release of pressure once cooking is complete.
-
For stovetop chicken: Place the chicken and other ingredients in a pot, bring to a boil, then simmer for approximately 40 minutes, or until the chicken is thoroughly cooked and easily shreddable with forks.
-
Once the chicken is ready, carefully remove it from the pot. Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside.
Make the Homemade Tomatillo Sauce (Salsa Verde)
-
Meanwhile, in a saucepan, combine 2 cups of water and the husked and rinsed tomatillos. Bring to a boil and cook for about 5 – 10 minutes, or until the tomatillos soften and their color darkens. Remove from the heat.
-
Carefully transfer the cooked tomatillos (along with the boiling water), Serrano chiles, chopped cilantro, a quarter of an onion, and the remaining two garlic cloves into a blender. Blend until the mixture is smooth and consistent.
-
Pour the blended mixture into a clean saucepan. Add 1 tablespoon of oil, then season with salt and pepper to taste. If you prefer a thinner sauce, you can add an extra cup of water. Bring the sauce to a gentle simmer, allowing flavors to meld, then remove from heat.
Prepare Tortillas and Assemble Enchiladas
-
In a skillet, add 1 tablespoon of vegetable oil and heat over medium heat. Quickly heat the corn tortillas one at a time for just a couple of minutes each, ensuring they become hot, pliable, and lightly covered in oil. Do not cook them until they harden, as they need to roll without breaking.
-
Take your baking dish and add a layer of the prepared tomatillo sauce to the bottom – about 1/2 cup or just enough to cover the surface. Set aside.
-
Preheat your oven to 350ºF (175ºC).
-
Dip one heated tortilla completely into the tomatillo sauce. Place it on a plate and add about 1 tablespoon of shredded chicken down the center.
-
Drizzle about 1 tablespoon of sauce over the chicken filling.
-
Carefully roll the tortilla and place it seam-side down in the prepared baking dish.
-
Repeat this process with the remaining tortillas and chicken, arranging them snugly next to each other until the dish is full.
-
Once all enchiladas are placed, pour the remaining tomatillo sauce over the top – use about 1 cup or adjust to your preference for sauciness.
-
Evenly spread the sour cream over the sauce, then add the shredded cheese in an even layer on top.
-
Bake for 15 to 20 minutes, or until the cheese is completely melted, bubbly, and lightly golden brown.
-
Remove from the oven and serve warm, optionally with extra sour cream or fresh cilantro. Enjoy!
Notes
Using Frozen Chicken: If using frozen chicken breasts in the Instant Pot, the exact cook time will depend on their size and thickness. Generally, 13-15 minutes on high pressure should be sufficient for most boneless, skinless frozen chicken breasts.
Instant Pot Size: This recipe was developed using a 6-quart Instant Pot. If you are using a different size pot or another brand of electric pressure cooker, cooking times may be off by a couple of minutes. Always ensure not to overfill your pot.
High-Altitude Adjustments: For those living at high altitudes (above 2,000 feet), you may need to increase pressure cooking times. Add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, at 4,000 feet, add 10 percent (e.g., 22 minutes for a 20-minute recipe). Small adjustments make a big difference in pressure cooking!
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.