Salsa Verde Chicken Enchiladas
If you're looking for an easy yet super delicious meal, you've stumbled onto the right recipe, folks! These Salsa Verde Chicken Enchiladas will have you craving more!
These enchiladas are not only easy to make but they bring some serious flavor to the party. That salsa verde (homemade! natch!) is so freaking good, that chicken is so freaking good, and those garnishes are, you guessed it, so freaking good. My dad told me "this belongs on the blog," so, here it is! Recommended to you by my father!
Simple. Delicious. Homemade. My kind of meal, guys!
Salsa Verde Chicken Enchiladas
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
2lbs chicken breasts, shredded
1 cup chicken stock
1 jalapeno, with seeds + diced
1 Tbsp pasilla chili powder
1 tsp ancho chili powder
1 tsp arbol molida chili powder
1 tsp cumin
1 tsp paprika
1 tsp salt
1/2 tsp back pepper
1/4 tsp garlic powder
3-4 cups salsa verde
2 poblano peppers, seeds removed + diced
8-10 flour or corn tortillas
salt + pepper
1-1/2 cups - 2 cups shredded monterey jack cheese
garnish: cotija cheese, diced avocados, fresno chilies, pumpkin seeds, cilantro
Place an oven rack at the top of the oven and turn on the broiler to HIGH.
Line a baking sheet with parchment paper. Place poblanos on the baking sheet and drizzle with olive oil. Use your hands to spread the oil all over the peppers. Place baking sheet in the oven on the top rack and broil until peppers are charred on all sides. This will take a 5-6 minutes. Be sure to rotate peppers every 2-3 minutes.
When nice and charred, remove from oven and place a foil tent over the top of the peppers. Let rest for 10-15 minutes. This helps steam the peppers which makes it easier to remove the skin, seeds and dice!
While the peppers are steaming, start on the shredded chicken!
Place chicken, stock, all chili powders, cumin, paprika, salt, pepper and garlic powder into the bowl of your pressure cooker. Stir everything together so that the chicken is well coated with the spices and stock.
Turn on the pressure cooker and select the "poultry" function. Set the pressure cooker to "high pressure" and set the timer for twenty minutes.
Place the lid on the pressure cooker, lock it, and hit "start." Make sure the pressure release valve is locked, too!
While the chicken is cooking, remove the seeds from the poblanos and dice. Place in a mixing bowl.
Prepare your garnishes: dice up avocados, slice up fresno chilies, mince that cilantro, etc.
After the 20 minute cooking time, allow the pressure cooker to do a natural release for 15 minutes. The pressure cooker should automatically move to the "warm" setting.
Place an oven rack in the middle of the oven and preheat oven to 400 degrees.
After the 15 minute natural release, flip the pressure valve with a wooden spoon or spatula and release the rest of the pressure. Stay clear! That steam is HOT.
With the meat is still in the pressure cooker, shred it with two forks.
Transfer chicken to the bowl with diced poblanos and add 3 tablespoons of the salsa verde. Mix everything together.
Warm the tortillas by wrapping them in a dampened paper towel and microwave for 25-30 seconds.
Assemble the enchiladas! Pour about a 1/4 cup of the salsa verde on the bottom of a casserole dish.
Fill each tortilla with 1/3 cup of the chicken/poblano mixture and 1 tsbp of cheese. Roll the tortillas, and place seam side down in the casserole dish. I was able to fit 6 enchiladas in my dish but had leftover meat!
Top with remaining salsa verde and cheese.
Place casserole dish in oven, uncovered, and bake for 15 minutes. The cheese should be melted at this point. Change the oven's setting to the HIGH broiler function and broil until cheese starts to turn golden brown. This should take no more than 3 minutes.
Remove from oven and top with cotija cheese, diced avocados, fresno chilies, pumpkin seeds and cilantro!