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Salsa Verde Chicken Enchiladas

Raquel Hazlett

SALSA VERDE CHICKEN ENCHILADAS:

GUYS I have been making this Salsa Verde chicken for years now and I somehow never thought to throw them into enchiladas AND I AM SO GLAD I DID. It’s one of those meals that works so perfectly together, from the tender shredded chicken, to the siete almond flour tortillas that sops up that amazing salsa verde, to the cheese pull, that I question how I’ve lived my life up to this point without it.

My cousin introduced me to Siete Foods almond flour tortillas, and I finally decided to buy some when I saw them at Sprouts (you can find them in the freezer section usually - you can also find them at Ralphs or Costco or my favorite Thrive Market).

When people tell me they hate meal prep because it’s so boring, I picture 7 Tupperware containers laid out with plain chicken, rice, and veggies and am shocked that people think that meal prepping has to mean eating the same thing every day when it does not! I love choosing a few similar ingredients for the week and make them different ways, so you only cook one main thing and just switch up the sides so you’re making something different and NOT boring everyday! When making the salsa verde chicken, I set aside about a scoop for the Salsa Verde Chicken and Mexican Cauliflower Rice (recipe on the blog) and used the rest as filling for enchiladas.

This recipe used to take 4 hours in the crockpot and now takes less than 30 minutes in the Instant Pot. Super easy to make for a group, and reheats so well it’s perfect for meal prep too. You guys have to make this ASAP!


Ingredients:

For the Instant Pot Salsa Verde Chicken:

  • 4 chicken thighs* (I used straight from frozen! But of course you can use fresh too, just reduce the cook time by 5 minutes)

  • 1 16 oz jar of salsa verde

  • 1 can fire roasted green chillies

  • 1 tsp cumin

  • Salt and pepper to taste

*You can use chicken breasts, but it will be a lot more flavorful and tender to use chicken thighs

For the Salsa Verde Chicken Enchiladas (Green Enchiladas):

  • 1 package Siete Foods Almond Flour Tortillas (you can also use regular tortillas)

  • 1 4 oz can Fire Roasted Diced Green Chiles

  • ½ cup Chicken Broth

  • ½ tsp cumin

  • ½ tsp garlic powder

  • 1 can black beans (recipe for chipotle style black beans here: https://www.rockinmealss.com/blog/2019/2/17/copycat-chipotle-chicken-bowl)

  • 2 cups mozzarella cheese

  • Chopped cilantro for garnish (optional)

  • Cotija to top (optional)


Directions:

For the Salsa Verde Chicken:

  • Place your chicken, salsa verde, roasted green chillies, cumin, salt and pepper into an Instant Pot (instructions for CrockPot below).

  • Close the lid and set the valve to sealing (video instructions on Instagram highlights @rockinmeals).

  • Set to manual (or high pressure, depending on your version of Instant Pot) and cook for 20 minutes.

  • Once the 20 minutes are up, your Instant Pot is going to start counting back up from 0. Do not open it until it gets to 10. This is called natural release, and it allows a lot of the pressure to release naturally (you can think of it like resting a piece of steak).

  • Once the 10 minutes are up, set the valve to venting, keeping a kitchen towel handy to cover as the steam will be hot.

  • Open up the lid and remove your chicken to a cutting board or bowl and shred the meat with two forks.

  • If you are serving your chicken as is and not serving it in enchiladas, place the chicken back into the sauce and serve. For the enchiladas, keep them separate.

  • If you are using a crockpot, follow the same recipe for the ingredients, but turn your CrockPot to high for 4 hours or low for 8.


For the Salsa Verde Chicken Enchiladas:

  • Blend the leftover sauce from your Instant Pot with a an of fire roasted diced green chiles, chicken broth, cumin, and garlic powder and set aside.

  • Mix shredded chicken with black beans and half the mozzarella cheese.

  • Spread about a cup of sauce onto the bottom of a large rectangular baking dish.

  • Fill about 2 large scoops of filling into your @sietefoods almond flour tortillas, roll, and place tightly into the sauce.

  • Repeat until all tortillas are filled.

  • Top with the rest of your sauce and sprinkle with the rest of your mozzarella cheese.

  • Bake at 350 degrees for 20-25 minutes or until cheese is brown and bubbly.

  • Top with some cotija and cilantro and enjoy!