Instant Pot Chicken Enchiladas

Instant Pot Chicken Enchiladas

For a different take on chicken enchiladas that will make everyone happy, give this Instant Pot recipe a try.

Preparation Time
30 mins
Cooking Time
35 mins
Total Time
1 hr 5 mins
Calories
222 Calories

Recipe Instructions

Step 1
Bake in the preheated oven for 20 to 25 minutes.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
Step 3
Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
Step 4
Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
Step 5
Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
Step 6
Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
Step 7
Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
Step 8
Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
Step 9
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 10
Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Instant Pot Chicken Enchiladas
Instant Pot Chicken Enchiladas
Instant Pot Chicken Enchiladas
Instant Pot Chicken Enchiladas

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 (10 ounce) can enchilada sauce
  • olive oil
  • 3 cups shredded Monterey Jack cheese, divided
  • 1 (4 ounce) can chopped green chilies
  • 2 (10 ounce) cans green enchilada sauce, divided
  • 2 jalapeno peppers, chopped, or more to taste
  • 16 corn tortillas, or more to taste
  • 0.5 cup chicken broth
  • 0.5 cup chopped onion
  • 1.5 teaspoons chili powder
  • 1.5 pounds skinless, boneless chicken breasts, or more to taste

Categories

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