Cheesy Green Chicken Enchiladas (Easy + Flavorful!)
If you’re looking for a quick and delicious dinner that the whole family will love, these Cheesy Green Chicken Enchiladas are about to become a staple in your kitchen. They come together easily with the help of the Instant Pot, a few Trader Joe’s favorites, and a lot of melty cheese! Perfect for busy weeknights, meal prepping, or anytime you’re craving cozy comfort food with a little kick.
Ingredients:
2 jars Siete Green Enchilada Sauce
1 package Habanero Tortillas (Trader Joe’s)
1.5–2 pounds chicken breast or thighs
1 cup water (for Instant Pot)
1/4–1/3 cup sour cream
1–1.5 cups shredded pepper jack cheese (plus extra for topping)
Optional: chopped cilantro, green onions, or additional sour cream for garnish
Instructions:
1. Cook and Shred the Chicken
Start by placing your chicken and 1 cup of water into the Instant Pot. Cook on high pressure for 13 minutes, then carefully quick release the pressure once it’s done.
Pro Tip: Instead of shredding by hand, transfer the cooked chicken to a stand mixer fitted with the paddle attachment. Mix on low speed for about 30 seconds for perfectly shredded chicken in seconds!
2. Make the Enchilada Filling
In a large bowl, combine the shredded chicken with one jar of Siete Green Enchilada Sauce, a spoonful of sour cream, and about 1 cup of shredded pepper jack cheese. Stir everything together until fully mixed and creamy.
3. Assemble the Enchiladas
Take each habanero tortilla and place about 1/3 cup of the chicken mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in a baking dish.
Note: You don’t need to put any sauce on the bottom of the pan for this recipe — simple and easy!
4. Top the Enchiladas
Once all the tortillas are rolled and placed in the dish, pour the second jar of Siete Green Enchilada Sauce evenly over the top. Sprinkle a generous amount of shredded pepper jack cheese over everything.
5. Bake
Preheat your oven to 350°F. Bake the enchiladas for 30 minutes, or until the cheese is melted, golden, and bubbling around the edges.
6. Garnish and Serve
For a fresh finish, top the enchiladas with chopped cilantro, sliced green onions, or a dollop of sour cream. Serve hot and enjoy every cheesy, flavorful bite!
Tips and Variations:
Mild Version: Swap the habanero tortillas for regular flour or corn tortillas if you want a milder flavor.
Add Veggies: Mix in some sautéed peppers, onions, or spinach to the chicken filling for extra veggies.
Make It Ahead: Assemble the enchiladas earlier in the day, cover tightly, and bake when ready to eat.
Storage: Leftovers keep great in the fridge for up to 3 days and reheat well for lunch!
Why You'll Love This Recipe
This dish is the perfect mix of easy prep, bold flavor, and cozy, cheesy goodness. The shortcut of using store-bought sauce paired with the homemade filling gives you that homemade taste without all the extra steps. Plus, using the Instant Pot for the chicken makes this dinner practically effortless.
Whether you're feeding a crowd or just want leftovers for the next day, this recipe delivers every time!
If you try this recipe, be sure to leave a comment and let us know how it turned out! We love seeing your creations.
