Green Chile Enchiladas
My brother and his fiancé just had their first baby so I am stocking their freezer with meals to hopefully make their postpartum experience a little easier.
These Green Chile Enchiladas are a favorite from our childhood, I hope you love them too!
Click here for the recipe video!
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Green Chile Enchiladas
Ingredients
- 1 pound chicken breasts or thighs
- corn tortillas, torn up
- 1 can mild green chiles
- 1/4 cup taco seasoning
- sour cream
- 8 ounces grated pepper jack cheese
- 8 ounces grated mild cheddar cheese
- 1 can grean enchilada sauce, I use El Pato brand
- salt and pepper
Instructions
- Preheat oven to 350°F.
- Pressure cook 1 pound of chicken in your Instant Pot pressure cooker for 16 minutes under high pressure with 1 cup water, salt and pepper.
- Shred cheese and then shred chicken.
- Mix chicken with green chiles, about a cup of sour cream and taco seasoning.
- Spread a little enchilada sauce on the bottom of the pan, then create a layer of corn tortillas (tearing them up makes it easier to serve). Create a layer of the chicken mixture, top with enchilada sauce, and cheese. Continue this process until the pan is full.
- Bake for 45 minutes or until the sides bubble and the cheese browns.
Looks delish! How much sour cream goes into it?
I made this meal tonight, and it was delicious; however, I was only able to spread one thin layer of the chicken mixture into the 9×13 pan vs. multiple layers. Are the quantities accurate for the chicken & sour cream? Thank you!