Instant Pot Chicken Enchiladas Recipe

instant pot chicken enchiladas recipe
  • Yield: 12
  • Servings: 12
  • Prep Time: 10m
  • Cook Time: 40m
  • Ready In: 50m

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Nutritional Info

This information is per serving.

  • Calories

    286.8
  • Fat

    5.6 g
  • Saturated Fat

    1.9 g
  • Polyunsaturated Fat

    0.2 g
  • Cholesterol

    47.3 mg
  • Sodium

    710.1 mg
  • Potassium

    283.0 mg
  • Carbohydrate

    33.2 g
  • Fiber

    2.7 g
  • Sugars

    5.1 g
  • Protein

    24.2 g

Instant pot chicken enchiladas recipe. Chicken breasts with tomato sauce, spices, and cheese cooked in an electric instant pot (pressure cooker). Yummy Mexican recipe. You may also like Cheesy Tomato and Macaroni Casserole

Instant Pot Chicken Enchiladas Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup finely diced yellow onion
  • 4 cloves garlic, peeled and minced
  • 1 jalapeno pepper, seeded and minced
  • 1 cup (250 ml) low-sodium chicken broth
  • 2 8 oz (each) cans tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 1½ pounds boneles and skinless chicken breasts
  • 2 tablespoons chopped fresh cilantro
  • 12 corn tortillas
  • 1/2 pound (240 g) shredded sharp cheddar cheese
  • 1/2 pound (240 g) shredded Monterey Jack cheese

Method

Step 1

Heat the vegetable oil in an electric instant pot turned to the sauté function. Add onions, garlic, and jalapeño pepper. Cook, stirring occasionally, until onions start soften and translucent, for about 2-3 minutes.

Step 2

Pour in chicken broth and tomato sauce. Stir in seasonings and spices. Mix well to combine. Add chiken breasts.

Step 3

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

Step 4

Meanwhile, combine shredded cheeses. Preheat the oven to 400 F (200 C). Lightly brush tortillas with vegetable oil, then place on a baking sheet and heat in oven for 5 minutes.

Step 5

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Using tongs, remove cooked chicken from the pot and transfer to a cutting board. Shred it.

Step 6

Stir chopped cilantro into enchilada sauce. Grease a baking dish with nonstick cooking spray. Pour 1/4 cup (60 ml) of enchilada sauce on prepared baking dish.

Step 7

To assemble torillas, divide 1/2 of enchilada sauce, 1/2 shredded cheese, and shredded chicken among 12 warm tortills. Roll and place seam-side down in the baking dish. Pour the remaining enchilada sauce over and top with shredded cheese.

Step 8

Cover baking dish with aluminum foil. Bake in preheated oven for 20-30 minutes or intil hot and bubbly. Enjoy!

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