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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!

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Green Chile Enchiladas

This recipe makes 2 8×8 pans or 1 9×13
Print Recipe


  • 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


  • 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.


If you are gifting this dish, cover with foil and a lid before freezing.
Freezer baking instructions: remove enchiladas from the freezer, leave covered with foil and place in an oven that has been preheated to 350°F. Bake for 50 minutes before removing the foil. Bake for an additional 15 minutes or until the sides bubble and the cheese browns.
AirFryer instructions: airfry at 310°F for 25 minutes.

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