Succulent shredded chicken in chile verde sauce in soft flour tortillas with melted cheese? Could it get better?
INGREDIENT
– 2.5 to 3 lbs boneless skinless chicken thighs*– 1 small yellow onion diced– 1 (15-oz) can green enchilada sauce– 1 cup green salsa or chicken broth– 1 (4-oz) can diced green chilis**– 1 tsp sea saltFor the Enchiladas:– 1 to 2 cups green salsa or homemade salsa verde***– 8 flour tortillas*– 2 cups jack cheese grated****– Fresh cilantro optional
Make shredded chicken your way. Crock pot and stove top instructions are above; Instant Pot instructions are below. Put everything in your Instant Pot and stir.
Step 1
INSTRUCTIONS
Secure Instant Pot lid. High-pressure cook 20 minutes. Release Instant pot pressure with the quick release valve after 10 minutes (or 1 hour if you have time).
Step 2
Tongs-transfer chicken thighs to cutting board; shred with two forks. Return instant pot shredded chicken and juices.
Step 3
Heat oven to 400°F for enchiladas. Pour ½ cup of shredded chicken liquid into a 13" x 9" casserole dish. For leftover chicken without sauce, spray baking dish or use canned green enchilada sauce or salsa.
Step 4
Dip a tortilla in shredded chicken mixture to absorb green enchilada liquid on both sides. This moistens tortillas and enchiladas. Skip this if you like drier enchilada tortillas.
Step 5
Place ½ cup of shredded chicken in the centre of each tortilla and roll into a large taquito. Repeat with remaining tortillas and chicken to make 8 casserole enchiladas.
Top enchiladas with salsa verde.
Step 6
Sprinkle cheese on enchiladas. The enchiladas should be bubbly and the cheese melted and golden brown after 20 minutes in the preheated oven.
Step 7
Sprinkle chopped green onions, cotija cheese, and cilantro over the casserole. Any side goes with chile verde chicken enchiladas!
Step 8
Homemade Spanish rice, Mexican rice, refried beans, or whole black beans complement enchiladas. Use your favourite guacamole and sour cream.