I’ve always been a fan of enchiladas. As a kid my parents would take me and my family to a small authentic Mexican restaurant called La Casita. With dim lights, scents of stewing jalapeños, and cozy seating it didn’t take much to fall in love with the food. Our classic order consisted of the cheese and chicken enchiladas that was smothered in a rich red sauce. Growing up on those enchiladas, with the perfect sauce I’ve all but boycotted store bought red enchilada sauce. That’s why I came up with this Mexican green enchiladas recipe.
Mexican Green Enchiladas Recipe – A Family Go-To
This recipe that I’m sharing today is one of our family go-to’s. I put the chicken in the pressure cooker with some onion, green chilis, seasonings and enchilada sauce. In no time it is ready to be shredded and wrapped. That chicken alone is delicious. If you are eating lean.. go head and wrap up the meat plain. Maybe throw a few other veggies in or eat it as a taco.
For A Creamy Touch
For some amazing enchiladas, I add in a little cream cheese in this Mexican green enchiladas recipe. So so good. Mix all together and wrap up. I like to half the green sauce I first. They wrap the enchiladas and pour the remaining sauce down the middle. Leaving the ends out make for some nice crunchy ends. If your feeling crazy add a little cheese on as well and bake uncovered. I serve with some refried beans and brown rice. Maybe a little cilantro garnish…a delicious dinner.