These restaurant-quality Chicken Enchiladas Verde are a creamy and comforting Mexican meal made in an Instant Pot, then baked in the oven (or skillet) until hot and bubbly. It's an easy green enchilada recipe that takes a few short-cuts from the grocery store.
I love chicken enchiladas with red sauce and I especially love turning them into chicken enchilada soup. But these green chicken enchiladas are a delightful change of pace.
The trick to that ultra creamy filling is cheese and sour cream! That's right - cheese is meant for the filling and the top. This creates the ultimate green chile enchiladas that my family adores!
What is Green Enchilada Sauce Made of ?Is Salsa Verde the same thing?
The word 'verde' means green in Spanish. Green Enchilada sauce (also known as verde sauce) and Salsa verde are both a green sauce made with tomatillos, onions, peppers and garlic. They're a staple in most Mexican kitchens and extremely versatile.
The key difference between green enchilada sauce and salsa verde is that enchilada sauce is cooked, whereas salsa verde is raw.
You can, of course, make it yourself. But I take a little help from the grocery store with this one. For this recipe, I buy a 15oz container or fresh or bottled salsa verde from either Trader Joe's, Whole Foods or Safeway, and cook it with aromatics and chicken.
The Easiest Green Enchilada Recipe
Mexican night is a weekly affair in my home, and there are certainly no complaints! This creamy, dreamy baked chicken enchilada is the easiest to make during any weeknight because:
- This semi-homemade enchiladas recipe is fast, convenient and allows me to get dinner on the table in under an hour, most of which is hands-off cooking time.
- It's a mix of fresh and store-bought ingredients that make prep and clean-up a breeze.
- The filling and sauce is 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 the recipe casserole-style or for one or two.
- This authentic homemade version is a restaurant-quality Mexican meal, that's super easy to customize!
- It's a vegetable and protein packed complete meal that freezes beautifully, too.
Ingredients - Notes & Substitutions
Gather together olive oil, fresh veggies, store-bought taco seasoning and salsa verde, chicken, sour cream, shredded cheese, flour tortillas and cilantro.
- Vegetables: Sautéed veggies makes this dish more complete and balanced with greens. I went with a colorful mix of peppers, onions and zucchini. But feel free to use any vegetable of your choice like mushrooms, broccoli or extra peppers.
- Taco Seasoning: The taco seasoning is divided between two steps. Use 2 tablespoons for the chicken and the remaining 1 tablespoon when seasoning the filling. McCormick, Old El Paso or Trader Joe's are all great blends.
- Salsa Verde (Green Enchilada Sauce): This is the short-cut - and the star! I love a roasted verde salsa, which is a raw green sauce found in the chips and salsa section. But you can find a can of traditional green enchilada sauce in the Mexican food section or online. Trader Joe's or Herdez are great options.
- Chicken: Some traditional recipes call for poaching the chicken in seasoned water for enchiladas. The Instant Pot comes in handy here. I cook chicken and the sauce together in the pot. Boneless, skinless chicken breasts are my family's preference, but chicken thighs would also work well here. Simply adjust the cook time to 7 minutes.
- Cheese: Cheese is both, in the filling, and on top! The cheese, mixed with the sour cream, melts in the oven for an insanely creamy, gooey filling. For best results, purchase two blocks of Mexican cheese, such as Sharp Cheddar and Monterey Jack, and shred at home. Pre-shredded blends are a great time-saving shortcut too!
- Tortillas: Look for the small (6-7-inch) taco size soft flour tortillas. You will need 8 tortillas total. Often times, I switch them with whole-wheat tortillas for added fiber. Of lately, I've been making half the casserole low-carb for hubby and myself, with Mission Carb Balance tortillas. Each tortilla has 3 grams of net carbs and work great in this recipe!
Corn vs. Flour Tortilla Tips
Traditionally speaking, enchiladas are made with corn tortillas. But my family prefers flour tortillas.
Flour tortillas soften in the oven, do not rip and tear and do not require the added step of warming before rolling. Plus, they hold their shape much better if you're assembling this casserole ahead of time, for meal-prep or for entertaining guests.
Pro-Tip: If you want to make the enchiladas with corn tortillas, search for thick corn tortillas (the thinner tortillas fall apart). Just before filling, warm in a skillet over medium heat with a touch of oil, or wrap them in a wet kitchen towel and heat for 40 seconds in the microwave. This makes them more pliable and brings out their natural corn flavor.
Step By Step Instructions for Green Enchiladas
This is a two part recipe - one for the filling and one for the assembly. I like to get all my ingredients gathered together for pressure cooking. Once I have the chicken filling cooking in the Instant Pot, I preheat the oven, prep my baking dish and assemble my toppings.
1. Pressure Cook Green 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 in a plate and keep aside for later. Turn off saute (Pic 1).
- Add water and scrape off any brown bits that may have stuck while sautéing veggies. Stir in 2 tablespoons taco seasoning (Pic 2).
- Add chicken breast and top with salsa verde. Coat the chicken well but do not stir (to prevent the burn message) (Pic 3).
- 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 (Pic 4).
2. Assemble Enchiladas & Bake
- Preheat oven to 375°F. Using tongs, pull out the chicken from the sauce, and rest it for 5 minutes. In the meantime, stir in 2 tablespoons of sour cream to the sauce and whisk until combined. Shred the chicken using two forks or dice it in bite size pieces (Pic 1).
- In a mixing bowl, combine 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 (Pic 2).
- 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).
- 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 (Pic 4).
- Pour remaining green sauce over the prepared enchiladas and top with the remaining cheese (Pic 5).
- Bake for 25-30 minutes, until cheese is bubbling. Remove from oven and garnish with the remaining cilantro. Rest for 10 minutes before serving (Pic 6).
Alternative Method: Skillet Enchiladas
- Add a ladle of sauce in 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 for 7 to 8 minutes on low heat until the cheese melts. Garnish with chopped cilantro and enjoy!
Serving Suggestions
Homemade pico de gallo and sour cream add the final touch of fresh, bright, tangy flavor. These are mandatory toppings in my house 🙂 To continue the green theme, pair it with Avocado Cilantro sauce!
A large bowl of guacamole, salsa and some crisp tortilla chips and it's an instant enchilada party!
Meal Prep & Storage Notes for Enchiladas
- To freeze unbaked enchiladas for meal-prep, I double wrap the unbaked enchilada casserole in plastic wrap, label, date and store in the freezer for up to 2 months. To cook from frozen, remove the plastic wrap and cover with a fresh piece of lightly greased foil. Bake in a preheated oven at 375 degrees for for 50-60 minutes, or until the cheese is melted and warmed through.
- 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 pre-heated oven at 350-degree 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-degree F for 25-30 minutes.
Short-Cut Enchiladas with Leftover Rotisserie Chicken
This is a wonderful recipe to use up leftover rotisserie chicken breasts.
Simply skip the pressure cooking step and jump straight to "Assemble Enchiladas & Bake". Add the shredded or diced rotisserie chicken into the bowl when you mix the filling along with salsa verde or enchilada sauce.
How to Make Vegetarian Green Enchiladas with this Recipe
Simply skip the chicken and make the sauce as per directions. Use 1.5 cups cooked black beans to make the filling for the enchiladas, along with 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:
- 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.
- White or dark meat chicken both work. For 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.
Chicken Enchiladas Verde FAQ
Corn are more traditional, but flour tortillas work too. This is all about personal preference. 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 green enchiladas will keep tightly wrapped for up to 4 days in the fridge.
I like to consider this homemade enchilada healthy! It's packed with lean protein. Plus, I add an extra dose of veggies to up the nutrition.
More Mexican-Inspired Recipes From My Kitchen
- Chicken Enchilada Soup: A colorful and comforting Mexican-spiced meal filled with tender chicken, beans and corn, in a thick, velvety, tomato-based broth.
- Chicken Tinga Tacos: Generously packed tacos with shredded chicken that's been simmered with a smoky, spicy tomato-onion sauce flavored with chipotle peppers.
- Instant Pot Carnitas: An easy dump and start pressure cooker recipe for this juicy, tender and flavorful Mexican pulled pork that's crisped before serving.
- Instant Pot Chicken Tortilla Soup: Tender chicken, fire roasted tomatoes, creamy beans and sweet corn swimming in an earthy and zesty broth.
- Easy Chicken Fajitas: Super flavorful chicken and veggies bursting with Mexican seasoning that's quickly prepared in the oven or air fryer in under 25 minutes.
- Bean Burrito | Burrito Bowl: An authentic, versatile, build-your-own burrito packed with fresh vegetables, Mexican spices and pantry ingredients.
- Black Bean Quesadillas: Crispy quesadillas filled with Tex-Mex spiced black beans, peppers, onion, corn and lots of cheese!
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Chicken Enchiladas Verde (Green Enchiladas)
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!
Video
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.
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!