This green chicken enchilada casserole is a flavorful Mexican baked dish made with shredded chicken wrapped in tortillas and covered with salsa verde sauce and cheese. In this easy recipe, we prepare the filling and sauce in the Instant Pot, then cook the enchiladas in the oven or skillet.
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These green salsa verde chicken enchiladas are a weeknight staple in my home. Made with shredded chicken, tortillas, salsa verde sauce, cheese, and sour cream, they're a comforting meal at the end of a long day and elegant enough to serve to guests.
Many times I prepare the sauce and shredded chicken over the weekend, so all I have to do before dinner is to stuff and wrap the tortillas, top them with the sauce and cheese, and bake until hot and bubbly.
Jump to:
- What is Green Chicken Enchiladas?
- Why You'll Love This Recipe
- Ingredients - Notes & Substitutions
- How to Make Green Chicken Enchilada Casserole
- Alternative Method: Skillet Enchiladas
- Serving Suggestions
- How to Store, Freeze & Meal Prep
- Popular Variations
- Recipe Tips & Notes
- FAQ
- More Mexican-Inspired Recipes
- 📖 Recipe
What is Green Chicken Enchiladas?
Green Chicken enchilada, also known as chicken enchilada verde, is a traditional Mexican dish made with shredded chicken wrapped in corn tortillas, covered with a green verde sauce, and baked until the cheese melts and the tortilla turns slightly crispy.
The word 'Verde' means green in Spanish. This Verde sauce is made from roasted tomatillos, green chilies, onions, garlic, and cilantro.
This dish is also known as Salsa Verde Chicken Enchiladas or Green Enchiladas.
Why You'll Love This Recipe
These melt-in-the-mouth chicken verde enchiladas are a favorite in my home because:
- This semi-homemade enchiladas recipe is fast, convenient, and gets dinner on the table in under an hour, most of which is hands-off cooking time.
- It's a mix of fresh and pantry ingredients that results in a restaurant-quality dish.
- The filling and sauce are cooked in the Instant Pot so I can simultaneously prepare the rest of my ingredients or condiments.
- Two cooking methods (oven or skillet) allow me to serve it casserole-style or individual portions.
- It's a vegetable and protein-packed complete meal that freezes beautifully.
Let's get started with these delicious chicken verde enchiladas. I'm sure they'll become your family's favorite, too!
Ingredients - Notes & Substitutions
Here's what you need to make green chicken enchiladas casserole:
- Vegetables: Sautéed vegetables make this dish complete and balanced. I went with a colorful mix of peppers, onions, and zucchini. But feel free to use other vegetables like mushrooms, broccoli, or extra peppers.
- Taco Seasoning: Taco seasoning is divided into two steps: the filling and the sauce. McCormick, Old El Paso, and Trader Joe's are all great blends.
- Salsa Verde (Green Enchilada Sauce): This is the shortcut-and the star! I love roasted verde salsa, a raw green sauce found in the chips and salsa section. But you can also use a can of traditional green enchilada sauce from Trader Joe's or Herdez brand.
- Chicken: I prefer boneless, skinless chicken breasts for this recipe, but chicken thighs also work well. If using them, simply adjust the cooking time to 7 minutes.
- Cheese: Cheese is both in the filling and on top! Purchase two blocks of Mexican cheese, such as Sharp Cheddar and Monterey Jack, and shred them at home, or buy the pre-shredded blends to save time.
- Tortillas: Look for small (6-7-inch) taco-size soft flour tortillas. You will need 8 tortillas in total. I often switch them with whole-wheat tortillas for added fiber. Lately, I've been making half the casserole low-carb for hubby and myself with almond flour tortillas. Each tortilla has 4 grams of net carbs and works great in this recipe!
Note about Corn vs. Flour Tortilla: The traditional recipe uses corn tortillas. I prefer flour tortillas since they are more flexible, don't rip while assembling, and hold their shape much better if you're assembling this casserole ahead of time.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Green Chicken Enchilada Casserole
This is a two-part recipe - one for the filling and one for the assembly. Here are the step-by-step directions:
Step 1: Pressure Cook Green Sauce with Chicken
- Saute veggies: Turn on Saute mode and adjust to High/More. When hot, add oil, chopped onion, peppers, and zucchini (if using). Saute for 2 minutes. Remove in a plate and keep aside for later. Cancel saute (Pic 1).
- Deglaze the pot: Add water and scrape off any brown bits that may have stuck while sautéing veggies. Now add 2 tablespoons of taco seasoning and stir. (Pic 2).
- Add chicken and salsa: Add chicken breast and top with salsa verde. Coat the chicken well, but do not stir (to prevent the burn message) (Pic 3).
- Pressure cook: Close the lid and pressure cook for 8-10 minutes (8 mins for 1-inch thick chicken breast; 10 mins for thicker) on Pressure cook or Manual, high pressure on sealing mode. (Pic 4)
- Release pressure: When cooking is up, manually release the pressure by following your cooker's quick-release instructions. Open the lid after the pin drops.
Step 2. Assemble Enchiladas & Bake
- Shred chicken and thicken sauce: Preheat the oven to 375°F. Remove the chicken from the sauce and let it rest for 5 minutes. In the meantime, add 2 tablespoons of sour cream to the sauce and whisk until combined. Shred the chicken using two forks or dice it into bite-size pieces (Pic 1).
- Prepare filling: In a mixing bowl, combine chicken, 2 tablespoons sour cream, about ½ cups shredded cheese, 2 tablespoons chopped cilantro, the remaining 1 tablespoon taco seasoning, sautéed onion, peppers, and zucchini, and ½ cup green sauce (Pic 2).
- Coat tortilla with sauce: Working with one tortilla at a time, spread just enough sauce to coat the tortilla on both sides. Alternatively, dip the tortilla in sauce and place it flat on a cutting board or plate (Pic 3).
- Add filling: Scoop about ⅓ cups of the chicken filling into the tortilla and roll tightly. Arrange seam-side down in a 9 X 13 baking dish, and repeat with the remaining tortillas (Pic 4).
- Pour sauce: Pour the remaining green sauce over the prepared enchiladas and top with the remaining cheese (Pic 5).
- Bake and serve: Bake for 25-30 minutes, until cheese bubbles. Remove from oven and garnish with the remaining cilantro. Rest for 10 minutes before serving (Pic 6).
Alternative Method: Skillet Enchiladas
This method works great for 1 to 2 serving sizes. Here's how to put it together:
- Add a ladle of sauce to a non-stick skillet. Place 2 to 4 assembled enchiladas in the skillet. Top with sauce, followed by shredded cheese.
- Cover with a lid and cook on low heat for 7 to 8 minutes until the cheese melts. Garnish with chopped cilantro and enjoy!
Serving Suggestions
Homemade pico de gallo, guacamole, and sour cream add the final touch of fresh, bright, tangy flavor to these enchiladas. These are mandatory toppings in my house 🙂
To continue the green theme, you can also pair it with Avocado Cilantro Sauce or Cilantro Jalapeno Sauce.
You can also serve it with a side of creamy black beans and Mexican rice to give it a restaurant-style flare.
How to Store, Freeze & Meal Prep
- To freeze unbaked enchiladas for meal prep, I wrap the casserole in plastic wrap, label it, date it, and store it in the freezer for up to two months.
- To cook from frozen, remove the plastic wrap and cover it with a fresh piece of lightly greased foil. Bake in a preheated oven at 375°F for 50-60 minutes.
- 1 to 2 portions: Store 1 to 2 portions in individual freezer-safe containers. Thaw overnight in the fridge and cook them in a skillet!
- Leftover chicken enchiladas will keep fresh in an airtight container in the fridge for up to 4 days. Reheat in the microwave, or cover with foil and heat in a preheated oven at 350°F for 20-25 minutes or until hot and bubbly.
- To freeze leftovers, double-wrap with plastic wrap in the same baking dish (as long as it is freezer-friendly!). Label, date, and store in the freezer for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or oven at 350 degrees F for 25-30 minutes.
Popular Variations
- 1. Enchiladas with Leftover Rotisserie Chicken: To use rotisserie chicken instead, skip the pressure cooking step and jump straight to "Assemble Enchiladas & Bake." When you mix the filling, add the shredded or diced rotisserie chicken to the bowl along with salsa verde or enchilada sauce.
- 2. Make Vegetarian Salsa Verde Enchiladas: Skip the chicken and make the sauce as per the directions. Fill the enchiladas with 1.5 cups of cooked black beans, sautéed peppers, onions, and zucchini. Assemble as per instructions and enjoy a delicious vegetarian meal! Here's a detailed recipe for cooking black beans from scratch!
Recipe Tips & Notes
- Using corn tortillas instead: Use thick corn tortillas as the thinner tortillas fall apart easily. Just before filling, warm the tortillas by wrapping them in a wet kitchen towel and heating them for 40 seconds in the microwave. This makes them more pliable and brings out their natural corn flavor.
- Use your favorite vegetable. The addition of peppers and zucchini makes it a complete, one-pan meal. Use any of your favorite veggies, such as mushrooms, broccoli, or extra peppers.
- White or dark meat chicken both work. For dark meat chicken thighs, adjust the cooking time to 7 minutes.
- Leftover rotisserie chicken provides another shortcut. Skip the pressure cooking step and jump straight to "Assemble Enchiladas & Bake."
- Make Low-Carb Enchiladas. Use Almond Flour Tortillas instead of regular ones. Each tortilla has 4 grams of net carbs and works great in this recipe! You can replace half or all the tortillas, depending on your preference.
- Make Vegetarian Enchiladas: Replace chicken with 1.5 cups of cooked black beans to make the filling. Use 1 (15oz can), rinsed and drained, or ½ cup dried beans cooked from scratch.
- Freeze for Meal Prep. Double wrap the unbaked chicken enchilada casserole in plastic wrap, label, date, and store in the freezer for up to 2 months. When ready to enjoy, remove the plastic wrap and cover with lightly greased foil. Cook in a preheated oven at 375 degrees for 50-60 minutes.
FAQ
Enchiladas Verdes are typically made of shredded chicken wrapped in corn tortillas and covered with a green sauce made from tomatillos, green chilies, onions, garlic, and cilantro.
Corn is more traditional, but flour tortillas work just as well, if not better. Corn tortillas will hold up better in the oven, while flour tortillas become soft. If you'd prefer corn tortillas, look for thick ones (the thin ones tend to fall apart when rolling) and soften quickly on a baking sheet in the oven or in a warm skillet with a touch of oil.
The enchiladas verde will keep tightly wrapped in the fridge for up to 4 days.
Green Enchilada sauce (also known as verde sauce) and Salsa verde are both green sauces made from tomatillos, onions, peppers, and garlic. However, the key difference between them is that enchilada sauce is cooked, whereas salsa verde is raw. That being said, both work great to make enchilada verde.
Yes, you can use salsa verde instead of green enchilada sauce.
More Mexican-Inspired Recipes
📖 Recipe
Green Chicken Enchilada Casserole
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Video
Equipment
- Oven
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion 1 medium onion
- 1 cup chopped green bell pepper 1 bell pepper
- 1 cup thinly sliced zucchini Optional - ½ zucchini quartered and thinly sliced (see notes)
- ½ cup water for 6 qt, add 1 cup for 8 qt
- 3 tablespoons taco seasoning 1 oz packet, divided
- 1 pound chicken breast (boneless skinless) or boneless skinless thighs - see notes
- 15 oz salsa verde 1 (15 oz) can, or green chile enchilada sauce
- ¼ cup sour cream - regular or light divided
- 2 cups shredded mexican cheese blend divided
- 8 soft flour tortillas (6 to 7-inch soft taco size)
- 4 tablespoons freshly chopped cilantro divided
Serving Accompaniments
- pico de gallo easy 5-minute pico de gallo recipe
- sour cream
Instructions
Pressure Cook Green Enchilada Sauce with Chicken
- Turn on Saute mode and adjust to High/More. When hot, add oil, chopped onion, peppers and zucchini (if using). Saute for 2 minutes. Remove to a plate and keep aside for later. Turn off saute.
- Add water and scrape off any brown bits that may have stuck while sautéing veggies. Stir in 2 tablespoons taco seasoning.
- Add chicken breast and top with salsa verde. Coat the chicken well but do not stir (to prevent the burn message).
- Close the lid and cook for 10 minutes on Pressure cook or Manual, high pressure on sealing mode. When the cook time is up, manually release the pressure by following your cooker's quick release instructions. Open the lid after the pin drops.
Assemble Enchiladas & Bake
- Preheat oven to 375°F. Using tongs, pull out the chicken and rest it for 5 minutes. In the meantime, stir in 2 tablespoons of sour cream to the sauce and whisk till it gets combined. Now, either shred the chicken using two forks or dice it in bite size pieces using a knife.
- In a mixing bowl, add diced chicken, 2 tablespoons sour cream, about ½ cup shredded cheese, 2 tablespoons of chopped cilantro, remaining 1 tablespoon taco seasoning, sautéed onion, peppers and zucchini and ½ cup of the green sauce.
- Working with one tortilla at a time, spread just enough sauce to coat the tortilla on both sides. Alternatively, dip the tortilla in sauce and place it flat on a cutting board or plate.
- Scoop about ⅓ cup of the enchilada filling into the tortilla and roll tightly. Arrange seam-side down in a 9 X 13 baking dish and repeat with remaining tortillas.
- Pour remaining green sauce over the prepared enchiladas followed by the remaining cheese.
- Bake for 25 minutes, until cheese is bubbling. Remove from oven and garnish with the remaining cilantro. Rest for 10 minutes before serving.
Alternative Cooking Method: Skillet Enchiladas
- Add a ladle of sauce in a non-stick skillet. Place 2 to 4 enchiladas in the skillet. Top with sauce, followed by shredded cheese. Cover with a lid and cook for 7 to 8 minutes on low heat until the cheese melts. Garnish with chopped cilantro and enjoy!
Notes
- Use zucchini or your favorite vegetable. The addition of peppers and zucchini makes it a complete, one-pan meal. As always, use any of your favorite veggie, such as mushroom, broccoli or extra peppers.
- Adjust the water quantity based on your Instant Pot size. Use ½ cup water for 6-qt and 1 cup water for 8-qt.
- White or dark meat chicken both work. My family prefers chicken breasts. If you prefer dark meat chicken thighs, adjust the cook time to 7 minutes.
- Leftover rotisserie chicken provides another short-cut. Skip the pressure cooking step and jump straight to "Assemble Enchiladas & Bake".
- Flour tortillas are softer, faster and easier to work with. That being said, thick corn tortillas can also be used. Warming them makes them easier to handle and less prone to tearing.
- Make Low-Carb Enchiladas. Use Mission Carb Balance tortillas. Each tortilla has 3 grams of net carbs and work great in this recipe! Replace half or all tortillas depending on your preference.
- Make Vegetarian Green Enchiladas: Replace chicken with 1.5 cups of cooked black beans to make the filling. Use 1 (15oz can), rinsed and drained, or ½ cup dried beans cooked from scratch.
- Freeze for Meal Prep. Double wrap the unbaked chicken enchilada casserole in plastic wrap, label, date and store in the freezer for up to 2 months. When ready to enjoy, remove the plastic wrap and cover with lightly greased foil. Cook in a preheated oven at 375 degrees for 50-60 minutes, or until the cheese is melted.
- Store leftover baked enchilada in the fridge or freezer. The enchiladas will keep wrapped tightly in the fridge for up to 4 days. For longer storage, freeze for up to 2 months and thaw overnight in the fridge. Rewarm in the microwave or in a 350-degree F for 25-30 minutes., or until hot and bubbly.
MISKA KNEZEVIC says
Excellent
Aneesha Gupta says
Thank you, Miska!
Teena says
Will this recipe work in a 3 qt Instant Pot?
Aneesha says
Hi Teena, Yes it will work. Please ensure that the contents don't go past the "max' line before pressure cooking. Enjoy!