These Salsa Verde Enchiladas are loaded with flavorful salsa verde chicken and topped with a delicious slightly spice sauce! Top with cilantro and sour cream and you have the perfect weeknight dinner!
Preheat your oven to 400 degrees. Add raw chicken breast and half the jar of salsa verde to your Instant Pot (or refer to blog post for other ways to cook the chicken i.e: crockpot/oven). Cook on high pressure for 20 minutes. Once that is done, shred the chicken with two forks.
In a frying pan with a drizzle of olive oil, saute half of your diced onion and garlic for 3-4 minutes. Once done, add the OTHER half of the jar of salsa verde into the skillet and take it off the heat. Mix well.
You should plenty of salsa verde left over in your instant pot with your chicken. Use some of that sauce and spread a thing layer on the bottom of a medium sized casserole dish.
Add a good amount of chicken to the corn tortilla. Roll up and place in dish rolled side DOWN so it stays together. Repeat until your chicken is gone.
On top of your tortillas, add a layer of cheese. Place the salsa verde/onion/garlic mixture on top of the tortillas. If there is any salsa verde left from the chicken, add some of that as well.
Wrap some foil around the casserole dish and bake at 400 for 20-25 minutes. Garnish with sour cream, red onion, cilantro and jalapeno! Enjoy!
Find the recipe for my 2 Ingredient Salsa Verde Chicken here. It will give you the instructions for the Instant Pot, Crockpot and oven version on how to cook the chicken.