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Green Enchiladas

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5 from 1 review

These cheesy green enchiladas are loaded with taco-seasoned shredded chicken, sour cream, green chiles, and plenty of cheese for a quick and easy weeknight dinner your family will love!

Ingredients

Units Scale
  • 3 cups seasoned shredded chicken
  • 1/2 cup sour cream + more for garnish
  • 4 oz. can mild green chiles
  • small flour tortillas
  • 8–12 oz. shredded colby jack cheese, divided
  • 10 oz. can of green enchilada sauce
  • Kosher salt
  • fresh cracked black pepper
  • fresh chopped cilantro for garnish

Instructions

  1. Cook chicken breast along with salsa and chicken taco seasoning in the instant pot using my simple recipe.
  2. Shred chicken with two forks and drain any extra liquid from the chicken. Combine it with sour cream, green chiles, and a couple pinches of salt and pepper.
  3. Heat oven to 375 degrees.
  4. Add a scoop of the shredded chicken mixture to the flour tortillas, top with 2-3 tablespoons of shredded cheese, and roll them up.
  5. Place seam side down in a baking dish. Repeat with remaining tortillas.
  6. Pour enchilada sauce over the rolled-up tortillas and top with remaining cheese.
  7. Cover tightly with tin foil and bake for 25 minutes or until the sauce is bubbly around the edges.
  8. Remove foil and broil for 1-2 minutes if desired.
  9. Garnish with fresh chopped cilantro and serve with sour cream.
  10. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • If you’re looking for a way to make this a more well-rounded meal, try spreading an even layer of microwave Mexican rice over the bottom of the pan before you add the enchiladas and sauce. I like to use the microwave pouches of pre-made rice for ease. Instead of microwaving it, you can add it to the bottom of the enchiladas and it will heat up right along with your enchiladas. If you follow me on Instagram, you will see that I make my enchiladas this way almost every time!
  • Add as much or as little cheese as you like. I typically use at least 8 ounces of cheese but sometimes will add a bit extra on top and might use closer to 12 ounces.
  • The number of enchiladas you’re going to get will depend on how much filling you put in each tortilla and how large your tortillas are. We usually use fajita-size flour tortillas and I’ll end up with about 10 enchiladas. If you’re using soft taco-size tortillas, you’ll end up with less. If you want to stretch them a bit further, put less filling in each one. If you want fewer enchiladas, add some extra filling to each of the tortillas.

Nutrition

Find it online: https://midwestfoodieblog.com/green-enchiladas/