My brother and his fiance just had their first baby, so I’m stocking their freezer with food, hoping to make their postpartum experience a little easier.
These Green Chili Enchiladas are our childhood favorites, I hope you love them too!
Click here for the recipe video.
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Green Chili Enchiladas
This recipe makes 2 pans 8×8 or 1 9×13
Print the recipe
- 1: pounds chicken breast or thigh
- corn tortillas, torn
- 1: can mild green chilies
- 1/4 glass taco seasoning
- sour cream
- 8 o’clock ounce grated pepper jack cheese
- 8 o’clock ounce grated mild cheddar cheese
- 1: can grean enchilada sauce, I use El Pato brand
- salt and pepper
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Preheat oven to 350°F.
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Cook 1 pound of chicken in your Instant Pot pressure cooker for 16 minutes on high pressure with 1 cup water, salt and pepper.
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Shred the cheese, then shred the chicken.
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Toss the chicken with the green chile, about a cup of sour cream, and the taco seasoning.
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Spread some enchilada sauce on the bottom of the pan, then create a layer of corn tortillas (tearing them makes it easier to serve). Create a layer of chicken mixture, top with enchilada sauce and cheese. Continue this process until the pan is full.
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Bake for 45 minutes or until sides are puffed and cheese is browned.
Freezer baking instructions. remove enchiladas from freezer, leave covered with foil and place in oven preheated to 350°F. Bake for 50 minutes before removing foil. Bake for another 15 minutes or until sides are browned and cheese is browned.
AirFryer Instructions: roast at 310°F for 25 minutes.