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An overhead shot of green chili chicken enchiladas. They are garnished with cilantro and avocado.
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5 from 5 votes

Green Chili Chicken Enchiladas

tillas 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.
Prep Time10 mins
Cook Time1 hr 55 mins
Time for pot to pressurize and release25 mins
Total Time2 hrs 30 mins
Course: dinner, Main Course, Main Dish
Cuisine: Mexican
Diet: Diabetic
Servings: 8 Servings
Calories: 386kcal

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

Green Chili Chicken Enchiladas FAQ
Is green enchilada sauce and salsa verde the same thing?
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.
Can I freeze this recipe?
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.
What's the best way to roll an enchilada?
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.
How long does this dish last?
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

Nutrition

Serving: 1enchilada | Calories: 386kcal | Carbohydrates: 25g | Protein: 30g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1500mg | Potassium: 408mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1021IU | Vitamin C: 4mg | Calcium: 274mg | Iron: 3mg