How do chicken enchiladas verdes sound for your Taco Tuesday?
What is your favorite day of the week? I think that most people would say Friday, Saturday, or Sunday! Don’t get me wrong, I like those days too, but Tuesday is right up there for me. We do TACO TUESDAY in our house almost every week and my family looks forward to it. We eat all of the things on Tuesdays. Tacos, enchiladas, fajitas, sheet pan nachos, you name it.
I think these chicken enchiladas verdes are my favorite! I have a really good enchilada recipe that calls for red sauce, but it’s pretty time consuming. While they are delicious, I find myself drawn to this verde recipe because it is just so easy. And easy usually wins, right? This recipe makes the perfect, quick, weeknight meal!
Are you Team Crockpot or Team Instant pot?
Ok, before I give I give you the recipe, I want to talk about one more thing. I know this may bring up some hard feelings, but I want to talk about crockpot vs. instant pot. Who is Team Crockpot and who is Team Instant pot? I have both and I like them both. BUT.. when it comes to cooking meat, I just can’t use my Instant pot anymore. If I have the time and I plan ahead, I will choose my crockpot every time. Every single time. I want the meat to fall apart and I’ve noticed that it just doesn’t when I use my Instant pot. Sure, it’s done in like 20 minutes, which is ah-mazing, but it just isn’t the same.
So that being said friends, feel free to cook your chicken in this recipe however you’d like, but I recommend either putting the chicken breasts in your crockpot or grabbing a rotisserie chicken at the grocery store. Both are a win in my book. 🙂 Ok! I’m going to stop talking, here is the recipe! Enjoy!
Chicken Enchiladas Verdes
Equipment
- Crockpot
Ingredients
- 1 lb chicken breast
- 2 jars salsa verde
- 10-12 tortillas (use whatever you like)
- 1 cup monterrey jack
- 1 cup pepper jack
- 1 avocado (sliced)
- 1 bunch cilantro
Instructions
- Place chicken in the crockpot with ½ the jar of one salsa.
- Cook on low all day (8 hours) or high for at least four hours. You can also use the poultry setting on your Instant pot, or pick up a rotisserie chicken.
- Once you are ready to assemble the enchiladas, preheat oven to 350 degrees.
- Spray a 9 by 13 pan with olive or avocado oil and then spread a little bit of salsa in the bottom as well.
- Using a hand mixer, shred the chicken.
- Take the tortillas (if you're using corn, wrap them in damp paper towel and warm them up for 20-30 seconds in the microwave) and add the shredded chicken, some cheese and then roll them up and place it in the pan.
- Repeat until you have used up your ingredients.
- Once all of the enchiladas are lined up, pour the half and full jar of salsa over the top. Sprinkle any remaining cheese on the top as well.
- Cover and bake at 350 degrees for 25-30 minutes, or until bubbling.
- Serve with fresh cilantro, avocado, sour cream and a side salad or rice!
For other simple dinner ideas, click here for inspiration! We would also love to know what you think of the enchiladas if you make them. Leave us a comment here or on one of our social pages.
