Chicken Enchiladas Verde
Chicken Enchiladas Verde is made with a homemade green tomatillo sauce, stuffed with Instant Pot shredded chicken, and topped with cheese.
Ingredients
Chicken
- 2 lbs of chicken breasts - boneless, skinless
- 2 cups of water
- ¼ of an onion
- 1 garlic clove - about 1 tbsp minced
- 1 teaspoon salt
Sauce
- 2 lbs of tomatillos
- 1-2 Serrano Chiles depending on how spicy you want the sauce
- 2 cups of water +1 additional cup if you would like for your sauce to be thinner
- 1 cup of chopped cilantro
- ¼ of an onion
- 2 garlic cloves - about 2 tbsp minced
- 1 teaspoon salt plus extra to taste
- pepper to taste
Tortillas
- 18 - 20 Corn tortillas
- 3 tablespoons vegetable oil
Assemble
- prepared- cooked and shredded chicken
- prepared tomatillo sauce
- ½ cup sour cream
- 1 cup shredded Mozzarella cheese
Instructions
- Add chicken, two cups of water, onion, 1 teaspoon of salt, 1 garlic clove to the Instant Pot insert.
- Cook on high for 10 minutes. (If you are using the stove do the same. Add the ingredients to a pot but let the chicken cook for about 40 minutes until it is well cooked, and easy to shred.) Quick release is once done.
- Meanwhile, in a saucepan combine 2 cups of water and the tomatillos and boil for about 5 - 10 minutes. Remove from the heat.
- While the tomatillos are boiling AND once the chicken is ready, remove it from the Instant Pot and shred it by using 2 forks and pulling it apart. Set aside.
- In a skillet., add 1 tablespoon of oil, and heat the tortillas one at a time for just a couple of minutes - letting them get hot and adequately covered in oil - but don't cook them to the point where they start to harden or they won't roll. You want them pliable. (This will help the tortillas remain in intact and not break while you are rolling the enchiladas.)
- In a blender, blend the cooked tomatillos, the water used to boil them, chiles, cilantro, onion, and the remaining two garlic cloves.
- Transfer the blended mixture to a saucepan, add 1 tablespoon of oil, salt and pepper to taste. If you would like your sauce to be thinner, you can add the extra water. Bring to a simmer and then remove from the heat.
- Take your baking dish and add a layer of sauce - about 1/2 cup or just enough to cover the bottom. Set aside.
- Preheat the oven to 350ºF.
- Dip a heated tortilla in the sauce and then place it on a plate and add about 1 tablespoon of shredded chicken done the center.
- Drizzle about 1 tablespoon of sauce over the chicken.
- Roll the tortilla and place it in the baking dish.
- Repeat with the remaining tortillas and place them all next to each other until you fill your dish.
- Once they are all placed, pour some of the sauce over the top - about 1 cup or to your liking depending on if you like it saucy or with just a little sauce.
- Add the sour cream and add the cheese in an even layer on top.
- Bake 15 to 20 minutes, or until the cheese is completely melted and bubbling.
- Remove from the oven and serve warm.
Notes
Note: The chicken for this recipe can be made with the Instant pot or a regular pot on the stove. The time is different, which is mentioned above. You can also use rotisserie chicken or leftover cooked chicken.
**If using frozen chicken in the Instant Pot - the exact cook time will depend on how large the chicken breasts are, although for me 13-15 minutes should be plenty.
*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.
**Live at High Altitude – Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.