Tender chicken with a creamy and tangy green chili sauce, combined with fresh tortillas and melty jack cheese - these Green Chili Chicken Enchiladas will knock your socks off! Pair this chicken enchilada recipe with our Pressure Cooker Pinto Beans, and Mexi-Rice for a perfect meal.
Why This Recipe Works
The filling for these enchiladas are made in the pressure cooker or slow cooker, making this dish easy, but oh so delicious! The combination of the bright green enchilada sauce and the cream cheese product a flavor that you will crave. There are no obscure ingredients or methods, so even the newest cook can create this dish flawlessly. Let me show you exactly how to do it!
About The Ingredients
Chicken - you need to select boneless, skinless chicken breasts. In a pinch, boneless, skinless breast tenderloins will also work.
Canned green chiles - this will be the main flavor of the dish. Green chiles are mild and delicious. No need to worry about them being too spicy.
Canned green enchilada sauce - I like the canned enchilada sauce for this recipe. Usually my Moto is homemade everything, but for this simple recipe I like taking this shortcut. If you want a killer homemade green sauce, we have an amazing one.
Cream Cheese - this is the secret ingredient and what creates the creamy, divine quality of the filling. I like to use the Philadephia bran. I find that the store brand doesn't melt as well.A complete list of ingredients is located in the recipe card below
How To Make Green Chili Chicken Enchiladas
Step 1: Add 1 tablespoon avocado oil or oil of your choice to your pressure cooker pot. Set to saute.
Step 2: Add diced onion and minced garlic to the pot and saute until translucent.
Step 3: Add chicken to the pot.
Step 4: Sprinkle cumin, salt, and pepper over the chicken.
Step 5: Add 1 cup green enchilada sauce and diced green chiles. Seal lid and cook on high pressure for 15 minutes. Allow a complete natural release.
Step 6: Remove lid. Remove chicken and shred. Return shredded chicken to pot and cooking liquid. Add in cream of chicken soup and cream cheese. Stir until cream cheese is melted and fully combined.
Step 7: Add 2-3 tablespoon of chicken mixture to a soft taco sized flour tortilla. Add about a teaspoon of shredded Monterey Jack.
Step 8: Prepare a 9x13 baking dish by spraying it with non-stick spray. Add about ½ cup of enchilada sauce to the bottom of the pan. Roll tortilla up and place seam side down in the pan.
Step 9: Pour remaining enchilada sauce over the top. Sprinkle with remaining shredded Monterey Jack cheese.
Step 10: Bake at 350 for 30-40 minutes until cheese is bubble and lightly browned. Serve immediately. Top with sour cream, cilantro, or avocado if desired.
Green Chili Chicken Enchiladas FAQ
Green enchilada sauce and salsa verde is that enchilada sauce is cooked, and salsa verde is raw. If you are looking for a recipe for one or the other we have both.
Yes! This recipe freezes like a dream! I often will double the recipe and make a pan to freeze. Cover before freezing. Enchiladas will keep in the freezer for up to 3 months. To cook, you can put the frozen pan directly into the oven and cook for about an hour.
Place the filling in the middle of a soft taco sized tortilla. Add a sprinkle of cheese. Roll the tortilla tucking the tortilla under the filling, and then rolling up. Place in the pan seam side down.
Leftovers will last up to 5 days when stored in an airtight container in the fridge. Reheat in the microwave.
Expert Tips
Shredding chicken - chicken can be shredded with two forks, or it can be shredded with a hand or stand mixer. If using a hand or stand mixer, simply add the cooked chicken breasts to a mixing bowl and mix for a few seconds. Use the paddle mixer on a stand mixer.
Enchilada Sauce - add a bit of green chile sauce to the bottom of your pan to prevent burning. This also infuses flavor thought the dish.
Rotisserie chicken - in a pinch you can use shredded rotisserie chicken rather than cooking raw chicken breasts. For this simply heat the onions, garlic, green enchilada sauce, diced green chiles, seasoning, cream cheese, and cream of chicken in a sauce pan. Toss with rotisserie chicken and roll into tortillas. This will save some time and make for a quick meal
Other Recipes You May Enjoy
If you liked this Green Chili Chicken Enchiladas recipe, you may enjoy:
Homemade Green Enchilada Sauce - this easy green chile enchilada sauce is so easy and delicious and a perfect homemade green chili sauce for chicken enchilada casserole.
Roasted Tomatillo Salsa - this easy green salsa is made in the blender and is so dang good. A perfect addition to chips or tacos.
Instant Pot Tomatillo Chicken - this recipe has a similar feel to these homemade green chili enchiladas, but can be put inside of tacos or on a salad.
Red Pork Tamales - if you are looking for another fun Mexican inspires dish - these are fantastic!
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Green Chili Chicken Enchiladas
Equipment
- Pressure Cooker
Ingredients
- 1 tablespoon avocado oil
- ½ onion diced
- 1 clove garlic minced
- 3 chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoon cumin
- 7 ounces can diced green chiles
- 28 ounces can green enchilada sauce divided
- ¼ cup cream of chicken soup
- 2 ounces cream cheese
- 8 large flour tortillas
- 2 cups jack cheese shredded, divided
Instructions
Pressure Cooker Instructions
- In a pressure cooker, set to saute mode and add oil. Add onions and garlic and cook until translucent.
- Add chicken, green chilies,cumin, salt, pepper, and 1 cup enchilada sauce.
- Cook on high pressure for 20 minutes. Allow a 15 minute natural release.
- Shred chicken and return to cooking liquid.
- Add cream cheese and cream of chicken soup. Stir until combined.
- Spray a 9x13 pan with nonstick spray. Add ¼ cup enchilada sauce to baking dish and spread across the bottom.
- Spoon mixture into tortillas and top with cheese. Place in baking dish.
- Pour remaining enchilada sauce over top and top with remaining cheese.
- Bake uncovered for 30-40 minutes at 350 degrees until bubbly.
Slow Cooker Instructions
- In a slow cooker add chicken, green chilies,cumin, salt, pepper, and 1 cup enchilada sauce.
- Cook on high for 4 hours, or low for 6-8 hours.
- Shred chicken and return to cooking liquid.
- Add cream cheese and cream of chicken soup. Stir until combined.
- Spray a 9x13 pan with nonstick spray. Add ¼ cup enchilada sauce to baking dish and spread across the bottom.
- Spoon mixture into tortillas and top with cheese. Place in baking dish.
- Pour remaining enchilada sauce over top and top with remaining cheese.
- Bake uncovered for 30-40 minutes at 350 degrees until bubbly.
Video
Notes
Nutrition
Sue Carpenter says
I'm making it right now, everything tastes great prior to putting in the oven...easy recipe!!
Judy Magray says
I found this recipe a few weeks back and since then I’ve made it three times. Hubby would eat these enchiladas every meal if I let him. Recipe is super easy and Super Good
mELISSA TORRES says
have you ever tried making your own green sauce with tomatillos? definitely worth it! i love the cream cheese addition here and am craving some green enchiladas now.
Desarae says
yes! We have a couple of green salsa recipes with tomatillos on here!
anson says
this is a staple on our menu!