Green Chili Enchiladas – Instant Loss!

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
  • Preheat oven to 350°F.

  • Cook 1 pound of chicken in your Instant Pot pressure cooker for 16 minutes on high pressure with 1 cup water, salt and pepper.

  • Shred the cheese, then shred the chicken.

  • Toss the chicken with the green chile, about a cup of sour cream, and the taco seasoning.

  • 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.

  • Bake for 45 minutes or until sides are puffed and cheese is browned.

If you are giving this dish as a gift, cover with foil and a lid before freezing.
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.

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