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 Mexican, Texmex

Prep Time 10

Cook Time 30

Cooking chicken 1

Total Time 1 40

Servings

Calories 907kcal

Author Emmeline Kemperyd

Ingredients

Shredded Chicken

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

Chicken Enchildas with Green Sauce

2 cups shredded chicken homemade or rotisserie chicken
2 cups green enchilada sauce divided
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

Shredded Chicken (Stove Top)

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.

Shredded Chicken (Instant Pot)

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 (not straight from the fridge) or they won't fold as well. If they're a bit hard, pop them in the oven for a few minutes first.
Don't overfill: if you stuff the corn tortillas with too much filling, they'll be difficult to fold
If the enchiladas brown too much, cover the baking dish with aluminum foil
If the enchiladas are not browning you may need to raise the temperature
Storing: Let the enchiladas cool down completely, then store them in the fridge in an airtight container for up to four days.
Freezing: Theese enchiladas freeze really well. Let them cool completely and then place them in a freezer-safe container. Thaw in the fridge overnight.
Reheating: the enchiladas can be made the day before. To reheat them, bake them in the oven for 20-30 minutes until the cheese is melted and they're heated through.
Make ahead: You can make these enchiladas the day before. Reheat in the oven covered with aluminum foil for 20-30 minutes until cheese is melted again.
Prep ahead: If making this in advance, the best way is to roll up the enchiladas and place them in the baking dish, and then pour over the sauce, sprinkle with cheese, and bake just before serving.

Nutrition