instant pot CHICKEN ENCHILADAS
This Instant Pot Chicken Enchiladas recipe is one of the homemade recipes that I permanently prepare in my Instant Pot every week.
This healthy instant pot chicken enchiladas recipe is a total snap. add your enchilada sauce with ingredient and add chicken and you’re practically done!
Okay, let’s be honest. i’m terrible and horrible at recipes that need you to painstakingly assemble a dish, or roll up dolmas or enchiladas. I just don’t have the patience. Enter this lazy enchilada casserole (and the Unstuffed Dolma Casserole too!). I recommend you to use in this instant pot chicken enchiladas recipe the homemade enchilada sauce, but if you don’t feel up to it, I can assure you that a can of enchilada sauce works even as well. During this recipe, you cook the chicken and the enchiladas sauce together, and after it’s done cooking, add the tortillas, allow them to take in the saucy goodness, bake, and serve with plenty of cheeses. All the taste, none of the rolling. Works for me!
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How to Make Instant Pot Chicken Enchiladas recipe?
I created this recipe a few years ago for my hubby who doesn’t just like the traditional soured cream sauce on his chicken enchiladas. it has been successful with family and friends ever since. Now with our Instant Pot, it has been improved and made better than ever! For a special meal of chicken enchiladas which will make everyone happy, give this one a try!
I used to make Instant pot chicken enchiladas with red enchilada sauce, or Fire-Roasted Enchilada Sauce and boneless, skinless chicken breasts. I combine the enchilada sauce, chiles, and onions. After combine with stirring, I add the chicken to the rest of the ingredients. This way makes the chicken gets infused with wonderful flavors from spices and enchilada sauce. And as a bonus, it doesn’t dry out!
My family actually prefers these red sauce chicken enchiladas. In fact, it’s now one of our favorite Instant Pot dinner recipes that I enjoy cooking it!
Everybody loves chicken enchiladas and because of your Instant Pot, you’ll have them whenever you want!
This homemade version is healthy and lightweight and you’ll add as many veggies as you’ve got reception for a nutrient and attractive meal full of vitamins and minerals too!
Just remember that this recipe also requires the utilization of the oven, so take this point under consideration.
Use flour or corn tortillas for this instant pot chicken enchiladas?
Corn tortillas are probably more popular, and a few may say more authentic. However, flour tortillas are commonly used for enchiladas. My family and i also prefer corn tortillas, but you can use whichever kind of tortilla you wish best.
About instant pot chicken enchiladas recipe
1 (10-ounce) can red enchilada sauce.
1 (4.5-ounce) can diced green chiles
1 cup diced white onions
2 boneless, skinless chicken breasts
4 corn tortillas, (cut each one into 8 pieces)
1 cup of Mexican cheese blend (shredded)
Nutrition Fact of chicken enchiladas
(For 1 serving)
Total Fat: 9.9 g
Cholesterol: 31 mg
Sodium: 622 mg
Carbohydrate: 30 g
Protein: 14 g
Step by Step Instructions
In your instant pot add the enchilada sauce and combine it with the diced green chiles and white onions. After stirring add the chicken to the pot.
Cover the pot and set your instant pot to the high pressure for 15 minutes.
Preheat the oven at the same time to the 400°F and grease a baking dish of 2-Quart with oil.
When the cooking time is over, release the pressure manually. Using 2 forks remove the chicken from the pot to a plate, shred it and return it to the pot.
After stirring the shredded chicken in the tortilla pieces, transfer the mixture to the baking dish. Top the cheese with evenly and bake it until the cheese becoming melts and browning for about 10 minutes.