5-Ingredient Chicken Enchiladas with Green Sauce

Learn how to make enchiladas with green sauce in minimal time. These enchiladas are a flavorful blend of seasoned chicken, gooey cheese, and tangy green sauce. The perfect weeknight dinner recipe

Course Main Course

Cuisine Tex-Mex

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 907kcal

Author Emmeline Kemperyd

Ingredients

Shredded Chicken (not included in cook time)

1 whole chicken
½ tablespoon salt
4 garlic cloves chopped
4 cups water

Chicken Enchiladas with Green Sauce

2 cups shredded chicken homemade or rotisserie chicken
2 cups green enchilada sauce divided; homemade or store-bought
2.5 cups shredded cheese divided
8 medium-sized corn tortillas
½ cup chopped fresh cilantro optional, or use more/less

US Customary - Metric

Instructions

Optional: Shredded Chicken (Stove Top) - not included in cook time

Place a whole chicken in a large pot and add chopped garlic, salt and water. Boil 45 minutes or more until chicken is cooked through and meat falls off the bone.
1 whole chicken, ½ tablespoon salt, 4 garlic cloves, 4 cups water
Set chicken aside to cool slightly, then pick the meat off the bones and shred the chicken breasts using two forks. Save the liquid to use as chicken broth.

Optional: Shredded Chicken (Instant Pot) - not included in cook time

Place a whole chicken in the Instant Pot and add chopped garlic, salt and water. Close the lid and set to cook on High Pressure for 20 minutes (about 6 minutes per pound of chicken). Make sure "Keep Warm" is turned off.
1 whole chicken, ½ tablespoon salt, 4 garlic cloves, 4 cups water
When the pressure cooking cycle is over, leave to release pressure naturally for 15 minutes. After this you can use the quick release valve to release the last of the pressure.
Set chicken aside to cool slightly, then pick the meat off the bones and shred the chicken breasts using two forks. Save the liquid to use as chicken broth.

Chicken Enchiladas

Preheat the oven to 350℉ (175℃) and bring out a large oven safe dish.
Place shredded chicken in a large bowl and add half of the enchilada sauce,1 cup of shredded cheese (for 4 servings) and all of the fresh cilantro. Mix well.
2 cups shredded chicken, 2 cups green enchilada sauce, 2.5 cups shredded cheese, ½ cup chopped fresh cilantro
Make the enchiladas one at a time by placing a corn tortilla on a plate and adding 2 heaping tablespoons of chicken mixture in the middle. Fold into an enchilada and place seam down in the oven-safe dish. Repeat until you have made all the enchiladas.
8 medium-sized corn tortillas
Pour over the remaining green sauce as evenly as possible, then sprinkle over the remaining cheese.
2 cups green enchilada sauce, 2.5 cups shredded cheese
Bake in the middle of the oven at 350℉ (175℃) for 25-30 minutes, until the cheese is melted and golden.

Notes

Make sure your tortillas are soft before filling them. This means, do not take them straight from the fridge if that's where you keep them. If they're cold they won't fold as well and might break. If they are a bit hard, pop them in the oven for a few minutes first.

Don't overfill the enchiladas. If you stuff the tortillas with too much filling, they'll be difficult to fold.

Keep an eye on it in the oven. If the enchiladas brown too much, cover the baking dish with aluminum foil. If they are not browning enough, you can raise the temperature for the final 5 minutes.

Add some extras on the side. I like to serve enchiladas with a side of sour cream, fresh lime wedges, and chopped cilantro.

Make ahead: You can make these enchiladas the day before. To reheat, tent with foil and heat at 350°F (175°C) for 20-30 minutes until the cheese is melted and they're heated through.

Prep ahead: You can prep as far as possible the day before by making the chicken mixture, rolling the enchiladas, and placing them in the baking dish. Then top with the remaining sauce and cheese just before baking.

What to Do With Leftovers

These enchiladas are great as leftovers, either stored in the fridge or the freezer. Make a batch and keep on hand for extra busy nights!

Storing: Let the enchiladas cool down completely, then store them in the fridge in an airtight container for up to 4 days.

Freezing: These enchiladas freeze really well. Let them cool completely, then place in a freezer-safe container. Thaw in the fridge overnight before reheating.

Reheating: Ttent with foil and reheat at 350°F (175°C) for 20-30 minutes until the cheese is melted and they're heated through.

Nutrition