# GREEN CHICKEN ENCHILADAS

Today I'm going to share with you the easiest green chicken enchiladas you can make, this is seriously my lazy way of making them without using canned enchiladas sauce because the best sauce is homemade and it literally takes no time or effort.

- Servings: 24 servings
- Total time: 35 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 4 split chicken breast with rib
- 0.5 onion
- 1 green pepper
- 3 garlic cloves
- 2 bay leaves
- 1 tsp peppercorn
- 1 tsp coriander seeds
- 2 tbsp salt
- 1 tbsp chicken bouillon
- 4 cups water
- 24 corn tortillas
- oil for frying
- 2 lbs tomatillos
- 10 jalapeños or serranos
- 2 garlic cloves
- 0.5 onion
- 1 cup broth
- 1 handful cilantro
- sour cream
- queso Oaxaca
- queso fresco

## Instructions

1. Add 4 pieces of chicken breast into the pressure cooker.
2. Add half an onion, one green pepper, three garlic cloves, two bay leaves, one teaspoon of peppercorn, one teaspoon of coriander seeds, salt, chicken bouillon and four cups of water to the pressure cooker.
3. Close the pressure cooker and pressure cook for 15 minutes.
4. Release the steam from the pressure cooker.
5. Remove the chicken and pepper from the pressure cooker.
6. Add 2 pounds of tomatillos (around 18 of them) and 10 jalapeños to the broth.
7. Allow the tomatillos and jalapeños to cook while the chicken cools down.
8. Add a little bit of oil to a small pan over medium heat.
9. Lightly fry each tortilla for 10 seconds or until it blisters.
10. Shred the chicken.
11. Season the shredded chicken with garlic salt and black pepper.
12. Transfer the chiles, tomatillos, onion and 1 cup of broth to the blender cup.
13. Add two garlic cloves and a handful of cilantro to the blender cup.
14. Blend until smooth.
15. Taste the sauce for salt and adjust if needed.
16. Preheat the oven to 350 degrees.
17. Add half of the sauce to a baking dish.
18. Grab a tortilla, add chicken and queso Oaxaca, and roll it.
19. Place the rolled tortilla in the baking dish.
20. Repeat the process for the rest of the tortillas.
21. Top the enchiladas with sour cream.
22. Spread the sour cream.
23. Cover the enchiladas with the rest of the sauce.
24. Top the enchiladas with queso fresco.
25. Pop the enchiladas in the oven and allow them to bake for 15 to 20 minutes.
26. Serve the enchiladas.

## Equipment

- pressure cooker
- small pan
- spatula
- blender
- baking dish

## Tips

- if you don’t want to bake them, fry the sauce

## Source

- Original video: https://www.tiktok.com/t/ZT6BH769J/
- Recipe page: https://www.cliprecipe.com/recipe/d9f1cada-a227-4ea8-9a3d-78472aa014e1
- Extracted: 2025-07-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt