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Mom's Green Enchiladas | lifemadesimplebakes.com
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4.72 from 35 votes

Best Green Chicken Enchiladas Recipe

Mom's green chicken enchiladas are always a big hit! They're loaded with seasoned shredded chicken, sour cream, LOTS of cheese, and topped with a green chile sauce.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 821kcal
Author: Andrea

Ingredients

For the Chicken

  • 4 boneless chicken thighs medium sized
  • 1 boneless skinless chicken breast
  • 1/4 cup yellow onion diced
  • 2 cloves garlic minced
  • 2 tbsp green chilies diced
  • 1 tsp kosher sea salt
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp oregano
  • 1/4 tsp dried chipotle chilies crushed

For the Filling

  • 7-8 soft flour tortillas soft taco size
  • 3/4 cup sour cream regular or light
  • 1 cup shredded cheddar and monterey jack blend

For the Topping

  • 1 (15 oz) can green chile enchilada sauce
  • 1 1/2 cup shredded cheddar and monterey jack blend
  • 1/3 cup green onion diced
  • 2 tbsp freshly chopped cilantro

Instructions

  • In the bowl of a slow cooker or Instant Pot, sauté 1/4 cup diced yellow onion and 2 cloves minced garlic until the onion is translucent, about 5 minutes.
  • If using a traditional slow cooker, cook the chicken with the onion, garlic and spices on low for 6-8 hours or high for 3-4 hours. If using the Instant Pot, use the manual mode and pressure cook for 15 minutes. Shred with two forks and toss in about 3 tbsp. of the liquid.
  • Preheat oven to 350 degrees. Spray the bottom of a deep 9x13-inch pan with cooking spray, set aside.
  • Spread about 1 1/2 tablespoons of sour cream into the center of each tortilla, top about 1/3 cup of chicken, then sprinkle with 2 tablespoons of cheese. Roll up (you don't need to tuck the ends) and place seam down into the baking dish.
  • Top with enchilada sauce, cheese and green onion. Wrap tightly with foil and place in the oven. Bake covered for 30 minutes, then remove the foil and continue baking for an additional 15 minutes or until the top gets crispy.
  • Remove from the oven and allow to rest for 8 minutes before serving. Garnish with cilantro, if desired.

Nutrition

Serving: 1serving | Calories: 821kcal | Carbohydrates: 33g | Protein: 48g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 1573mg | Potassium: 613mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1449IU | Vitamin C: 5mg | Calcium: 641mg | Iron: 4mg