Copycat Chili’s Green Chili Chicken Enchiladas

If you love the creamy, cheesy, and mildly spicy flavors of Chili’s Green Chili Chicken Enchiladas, you’re going to adore this easy copycat recipe!

Made with shredded chicken, plenty of melty Monterey Jack cheese, and a tangy green enchilada sauce, these enchiladas come together quickly and bake up perfectly every time.

Whether you’re craving a cozy weeknight dinner or a crowd-pleasing meal for friends and family, this recipe delivers all the comfort and flavor of the restaurant classic—right in your own kitchen.

Why You Will Love This Recipe!

• Authentic Flavor: Captures the creamy, tangy, and mildly spicy taste of Chili’s green chili enchiladas.
• Easy to Make: Simple ingredients and straightforward steps make it perfect for busy weeknights.
• Family-Friendly: Mild heat and cheesy goodness make it a hit with both kids and adults.
• Versatile: Great as a main dish or for meal prep—just reheat and enjoy.
• Crowd-Pleaser: Perfect for gatherings, potlucks, or cozy dinners at home.

Ingredients Needed

• Chicken: Use boneless, skinless chicken breast, chicken tenderloins, or boneless, skinless chicken thighs
• Salsa Verde: Homemade or Store-Bought
• Green Enchilada Sauce: Homemade or Store-Bought
• Shredded Cheese: Use Mozzarella Cheese or Mexican blend shredded cheese d
• White corn tortillas: Cut into strips
• Optional Toppings: Sour cream, cilantro, avocado chunks, shredded cheese, jalapeños, hot sauce, etc.

How To Make Copycat Chili’s Green Chili Chicken Enchiladas

Step One: Pour the salsa verde and enchilada sauce into your Instant Pot. Place your chicken breast on top.

Step Two: Add the Instant Pot lid, and close the valve. Set your Instant Pot to manual high pressure for 10 minutes. Once the 10 minutes are done, allow your Instant Pot to release naturally for about ten more minutes. Once that is complete, manually release by pulling the valve towards you to open the pressure. Make sure to use a towel or hot pad to protect your hands from the steam.

Step Three: Shred your chicken inside your Instant Pot with the liquid using two forks or a hand mixer. Add 1 cup of the cheese to the Instant Pot and mix well. Fold in the corn tortilla strips, and mix well. Finish by adding the remaining cheese to your Instant Pot. With your Instant Pot remaining on warm, lock the lid in place and allow it to sit for about five minutes. This will allow the remaining cheese and tortillas to melt into the casserole’s flavors.

Step Four: Open your Instant Pot and give it one more good stir. You can serve it on a plate or in a bowl. Top with sour cream, cilantro, avocado chunks, cheese, jalapeños, hot sauce, etc.!

Copycat Chili’s Green Chili Chicken Enchiladas Recipe Tips

• Use high-quality ingredients: For the best results, use fresh and high-quality ingredients, including chicken, vegetables, and enchilada sauce.
• Sear the chicken: Searing the chicken before pressure cooking adds flavor and texture to the dish. To sear the chicken, heat a tablespoon of oil in the Instant Pot and cook the chicken until browned on both sides.
• Layer the ingredients properly: To prevent the casserole from sticking to the bottom of the Instant Pot, start by layering the tortillas, then the chicken and sauce, followed by the beans, corn, and cheese. Repeat the layers until all the ingredients are used up.
• Use the right amount of liquid: The Instant Pot requires liquid to create steam and pressure, but too much liquid can make the casserole soupy. Use about 1/2 cup of liquid, such as water or chicken broth, for every cup of rice.
• Cook on high pressure: Cook the casserole on high pressure for about 20-25 minutes, depending on the thickness of the chicken. Use the quick-release method to release pressure after cooking.
• Let it rest: After cooking, allow the casserole to rest for 5-10 minutes before serving. This allows the flavors to meld together and the cheese to melt properly.

Copycat Chili’s Green Chili Chicken Enchiladas Recipe Faqs

Can I use frozen chicken in this recipe? Yes, you can use frozen chicken in this recipe. However, you will need to adjust the cooking time accordingly. Increase the cooking time by about 5-10 minutes for frozen chicken.

Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time. Prepare the casserole as directed, but do not cook it. Instead, cover the Instant Pot with foil or plastic wrap and refrigerate it for up to 24 hours. When you are ready to cook, remove the cover and cook the casserole as directed.

Can I use a different type of cheese? Yes, you can use a different type of cheese if you prefer. Monterrey Jack cheese, cheddar cheese, or a blend of Mexican cheeses all work well in this recipe.

Can I substitute the green enchilada sauce for red enchilada sauce? Yes, you can substitute the green enchilada sauce for red enchilada sauce if you prefer. Keep in mind that this will change the flavor and color of the casserole.

Can I freeze the leftovers? Yes, you can freeze the leftovers. Let the casserole cool completely, then transfer it to an airtight container or freezer bag and freeze for up to 3 months. When ready to reheat, thaw the casserole in the refrigerator overnight and reheat in the oven or microwave.

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