green chili chicken enchiladas

I think I could eat mexican food on the daily. These Green Chili Enchiladas can be elavated making everything from scratch or you can make your life easy by buying a rotisserie chicken and a good quality green chili salsa at the store. Either way, this makes a delicious Lunch or light dinner and can easily be adjusted to fit grain free and gluten free lifestyles.

It is surprisingly light, but satisfies you appitite as a full meal. If ypu are going to go the easy route, i like Trader Joe’s Green chili sauce the best. I am going to show you how to make it from scratch because I think it is something that everyone should know how to do and it definitely impresses!

Let me show you how to put this simple dish together and you will have another one dish dinner to serve on a busy weeknight.

If you are making the sauce homemade, follow directions below

What you will need

• 8 tomatillos

• 1 bunch fresh cilantro

• juice of 1 lime

• 1 small red onion

• 1 jalapeño

• 2 Tbs olive oil

• 2 Tbs. water if too thick

On a parchment lined baking sheet, place quartered tomatillos, jalapeño (remove seeds to reduce spice) and onion. Drizzle with olive oil and season with salt and pepper. Place in a 375°F oven and roast for 20 minutes. Remove from oven to cool, then place ingredients in a high powered blender. Add juice of 1 lime and cilantro and blend. If salsa is too thick add a couple tablespoons of water. You can pulse to your desired consistency. If you like a chunkier salsa, don’t pulse so much.

If you are using a rotisserie chicken, now is the time to shred all of the meat and set aside. If you are cooking your own, I like to do it in the Instantpot. This takes 10 minutes and provides more flavor, because I can season the chicken by doing this step.

For Instantpot Chicken

• Place 4 boneless chicken breasts in the stainless steel insert inside of the Instantpot

• Season, I like Trader Joe’s chili lime

• Salt and pepper

• Seal and set to high pressure for 10 minutes

• Quick release, remove chicken from pot and shred

Putting Enchiladas together

• Preheat oven to 375°F

• Pour 1/2 cup enchilada sauce in bottom of baking dish

• Begin filling tortillas with seasoned chicken (about 3 Tbs, don’t overfill)

• Roll up and place in the bottom of baking dish. Do this until dish is full and filled with rolled tortillas (about 12-15)

• Once baking dish is filled with tortillas, pour another 1 cup (or more) of enchilada sauce on filled tortillas. Cover top with sauce.

• Sprinkle top of Enchiladas with shedded cheese of your choice.

• If you are making ahead of time, cover and refrigerate or place in the oven for 20 minutes or until heated through and cheese is beginning to brown

• Set up a fixins bar with additional enchilada sauce, sour cream, and guacamole