Creamy Green Chicken Enchiladas
A pan of bubbling, creamy chicken enchiladas will always be my comfort food. I vividly remember a particularly pregnant feeling day in the third trimester of my first pregnancy, the kind that you find yourself tumbling rather than stepping out of bed in the morning. With my sweet soon-to-arrive son squeezed under my ribcage, my hunger wasn’t physical, it was nostalgic. I suddenly couldn’t go one more moment without tucking into a plate of creamy, cheesy enchiladas like the ones I would devour as a ravenous teenager. Looking back from 10 years later, I wish I had made myself a tray of these lovelies and frozen half for those hazy new born days spent under a duvet gazing out the window into a chilly sunset. Now, I can make them for my growing children, a redeeming of the past. I promise these are so simple to make that they are Tuesday night worthy, but it's always wise to double and freeze a portion while you’re already elbow deep in enchilada rolling.
Ingredients:
Makes 4 servings (but it doubles beautifully!)
Shredded Chicken:
2 boneless, skinless chicken breasts
1 tablespoon taco seasoning (homemade or store bought)
¼ cup salsa verde
OR you could sub all of this chicken for the meat from ½ a rotisserie chicken tossed with 1 tablespoon of taco seasoning ;)
Filling:
shredded cooked chicken from above
1 cup (or 4 ounces) mild cheddar, grated
½ cup plain greek yogurt or sour cream
Enchilada Assembly:
8 tortillas (my favorites are here and here, but you can use your favorite brand)
1 cup salsa verde
½ cup plain greek yogurt or sour cream
1 cup (or 4 ounces) mild cheddar, grated
Cilantro, avocado, and hot sauce for serving
Directions:
In a slow cooker, or instant pot plop the chicken breasts, taco seasoning, and salsa verde together. Give it a little jiggle and cook in the instant pot on high pressure for 25 minutes or the slow cooker for 6 hours. Shred it with two forks and toss in a bowl.
Now, preheat your over to 375 degrees.
Add the 1 cup of grated cheddar, and ½ cup of greek yogurt or sour cream to the shredded chicken and give it a good stir. The yogurt is higher in protein, but is a bit more tart than the sour cream which is mostly fat so it’s richer.
Pour a bit of the 1 cup of salsa verde from the assembly list onto a wide plate. Get your baking dish, any 8x8-ish pan will work for this size recipe. If you’re doubling go for 9x13. Pour a bit of the salsa on the bottom as well.
