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 (8 oz) of the jar of salsa verde as well as the salt, garlic powder and onion powder to your Instant Pot (SEE NOTES FOR WAYS TO COOK CHICKEN DIFFERENTLY - AKA IF YOU DON'T HAVE AN INSTANT POT).
Mix everything to combine and cook on high pressure for 20 minutes. Release steam valve for quick release. Once that is done, shred the chicken with two forks and set aside.
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 THIN layer on the bottom of a 9x13 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 or you've run out of room in the casserole dish!
On top of your tortillas, add the onion/garlic/salsa verde mixture to cover them. If there is any salsa verde left in the Instant Pot, add that on top of the enchiladas as well! I recommend about 1/4 cup of extra salsa verde if you have it :)
Next, sprinkle the enchiladas generously with cheese.
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 Salsa Verde Chicken.
Remember that in this recipe, the IP chicken calls for HALF of the jar of salsa verde and then you use the OTHER half for the topping :)