Green Chile Chicken

4.84 from 6 ratings

This healthy Green Chile Chicken is perfect for meal prep! Makes enchiladas, tacos, burritos, and salads with just one recipe.

Prep Time5

Cook Time22

Total Time27

Course: Main Course

Cuisine: Mexican

Keyword: green chile chicken, green chili chicken

Servings:

Calories: 241kcal

Heat oil using the sauté mode in the Instant Pot. When the oil is hot, slightly sauté the green onions and cilantro.
Add the chicken to the Instant Pot and brown. Cover with the can of green chilies and tomatillo salsa. 1 lb chicken breast, 1 can diced green chiles, 2 cups green chile salsa
Cook on high pressure using the manual button for 15 minutes.
Let the pressure release naturally or do a quick release–whatever you have time for. Natural release is always good for chicken because it helps it stay tender.
Remove the lid and shred the chicken right in the pot. You can use a hand mixer for this, two forks, or stick it in the stand mixer to shred. If you're going to eat this as a dip, you might want to put it in the food processor instead so it breaks into smaller pieces.
If you've chosen to add cheese to your chicken, add that now and mix it up.. The sauce will thicken a little as it cools. 1 cup cheddar cheese, 4 green onions, 2 tbsp cilantro
Serve as is, or refer to the full blog post for several serving ideas.

Preheat oven to 350º.
Lightly coat a small baking dish with olive oil cooking spray.
Add chicken to the dish, and top with tomatillo salsa and green chilies. 1 lb chicken breast, 2 cups green chile salsa, 1 can diced green chiles,
Top with cheese (optional), diced green onion and cilantro. 1 cup cheddar cheese, 4 green onions, 2 tbsp cilantro
Bake until chicken is heated through to 165º and cheese is melted, about 40 minutes.
Remove from the oven and allow to cool for 5-10 minutes.
Shred chicken with a stand mixer or two forks.