These enchiladas are so flavorful and delicious, but do take some time to prepare. I would suggest making a double batch and freezing some in small rectangular serving-size glass containers before baking. This way you will have a homemade meal ready to go in the oven for another night, or a snack that hungry teenagers can pull out of the freezer and put into the oven! Serve the enchiladas with cooked brown basmati rice and shredded green cabbage tossed with my Cilantro Vinaigrette.
To get 3 cups of shredded, cooked chicken I usually cook about 1 ½ pounds of chicken breasts in an Instant Pot for 10 minutes along with some aromatics like onion, celery, carrots, and black peppercorns. Sometimes I like to boil a whole chicken instead—I use the broth to make a soup, and the chicken for a variety of other dishes, this recipe being one of them. Remember to save some of the broth for making the enchilada sauce!
