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Chicken Enchiladas

Easy to make chicken enchiladas using shredded chicken, enchilada sauce, and my new favorite salsa
5 from 1 vote
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Equipment

  • 10.5 x 7.5 Casserole Dish

Ingredients
  

  • 1 lb Chicken Breast You can also buy pre-cooked shredded chicken. You will only need 12 oz if you buy this already cooked.
  • 1 cup Enchilada Sauce
  • 4 tbsp Peanut Salsa Salsa de Cacahuete. Alternately, you can use your favorite salsa.
  • 8 Flour Tortillas
  • Mexican Shredded Cheese 1 to 2 cups
  • Cotija Cheese optional
  • cilantro optional
  • green onions optional

Instructions
 

Chicken

  • Instant Pot Instructions: I make my chicken in the pressure cooker with 1 tsp salt and 1 cup of water for 10 minutes on high pressure, then natural release of pressure for 5 minutes followed by manual release of pressure. Then I drain the water, and shred and chop the chicken. 
  • Stove Top Instructions: You can do the same with a large pot on the stove. Add chicken to a large pot, Cover chicken with water and tsp salt and add an additional inch of water, bring to a boil, and then reduce the heat to low and let it simmer for 15-16 minutes. Drain water and shred chicken.

Enchilada

  • Preheat Oven to 350F
  • Add enough enchilada sauce to the bottom of a 10.5 x 7.5 baking dish. About 1/4 cup, and spread it all around.
  • In a bowl, combine the shredded chicken with 1/4 cup of enchilada sauce and 4 tbsps of peanut salsa.
  • Lay a tortilla on a flat surface, add 2-3 tbsps of the chicken mixture in a line on one end of the tortilla. Then add about 1.5 tbsp shredded cheese on top. Roll up the enchilada. You can also try adding the chicken and cheese to the center of a tortilla, folding it over and then rolling it up. Create a tight roll and add the tortilla seal side down in your casserole dish. Repeat with the remaining ingredients.
  • Add another 1/4 cup of enchilada sauce to the top of the enchiladas. I like to just go across the whole dish in a thick row with the sauce, but you can do it any way you like. Top with more cheese and then bake it for 20 minutes or until the tortillas are slightly crisp on the outside. Garnish with fresh cilantro, cotija cheese, or green onions