I love, love, LOVE Mexican food. If I can turn something into a taco, I will. But I don’t often take the time to make Mexican food (aside from shredded Mexican chicken). However, this recipe is super simple, and only takes a couple of steps to make quite a few delicious chicken enchiladas.
You can make the chicken in a slow cooker or a pressure cooker.
Place all ingredients (except tortillas) in the slow cooker or pressure cooker & stir a bit.
Slow cooker: Cook for 3-4 hours on low or 6-8 hours on high, until cooked thoroughly. (timing dependent on how well your slow cooker holds heat in)
Pressure cooker: Set on manual for 12 minutes, then quick release when finished cooking.
Shred chicken. Pour creamy sauce off of chicken into a bowl or dish & set aside.
Pre-heat Oven to 350 degrees.
Spray baking pan with non-stick spray. Dampen corn tortillas slightly to aid in pliability. Split chicken into 14 equal parts, roll inside 14 corn tortillas, & place in baking pan. It’s ok if they split open. The corn will puff up during baking. Pour remaining sauce over the enchiladas. Cover with foil & bake for approximately 30 minutes, until the corn tortillas puff up by absorbing much of the cream sauce.
Remove foil from dish. Top with Salsa Verde. Bake for an additional 10-15 minutes until only a small amount of the cream sauce remains in the bottom of the baking dish.
Remove from oven, cool for a few minutes, and enjoy!
Ingredients:
1 1/3 lbs (600g) Chicken Breasts
4oz (112g) Cream Cheese, 1/3 less fat
6oz (170g) Greek Yogurt, plain, fat free
1 c Salsa Verde
14 Corn Tortillas
Directions:
Place all ingredients (except tortillas) in the slow or pressure cooker & stir a bit.
Slow cooker: Cook for 3-4 hours on low or 6-8 hours on high, until cooked thoroughly.
Pressure cooker: Set on manual for 12 minutes, then quick release when done.
Shred chicken. Pour creamy sauce off of chicken into a bowl or dish & set aside.
Pre-heat Oven to 350 degrees.
Spray baking pan with non-stick spray.
Dampen corn tortillas slightly
Split chicken into 14 equal parts, roll inside corn tortillas, & place in baking pan. It’s ok if they split open, baking will fix that.
Pour remaining sauce over the enchiladas. Cover with foil & bake for approx 30 minutes, until the tortillas puff up by absorbing much of the sauce.
Remove foil from dish. Top with Salsa Verde. Bake for an additional 10-15 mins until only a small amt of cream sauce remains in the dish.
Remove from oven, cool for a few minutes, and enjoy!
Recipe Card for Download:
How much is a serving?
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1 enchilada is one serving. It makes 14 enchiladas.
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Whoops that was my mistake. This is 2 enchiladas = 1 serving. It makes 14 enchiladas for 7 total servings.
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It says it makes 7 servings on recipe…14 tortillas needed. So wouldn’t a serving be 2 enchiladas?
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Yes. You are correct. I was mistaken when I replied previously. It should be 2 enchiladas per serving for 7 total servings. I completely forgot that I made the recipe card reflect a full serving instead of each enchilada.
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