Instant Pot Chicken Enchiladas
User Reviews
4.6
183 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Pressurizing Time
30 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
509 kcal
-
Course
Main Course
-
Cuisine
Mexican
Instant Pot Chicken Enchiladas
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This Mexican inspired. Chicken Enchilada Recipe is absolutely the BEST! Enchiladas are easier than you think – flour tortillas filled with juicy tasty chicken in the most delicious homemade enchilada sauce, loaded with cheese.
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Ingredients
Enchilada Sauce
- 2 onions (small diced)
- 6 cloves garlic (minced)
- 1 Jalapeño (seeds removed, minced, optional)
- 1 cup chicken broth
- 2 cups tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon Mexican oregano (dried or dried oregano)
- ½ teaspoon cayenne pepper
Enchiladas
- 2 pounds boneless skinless chicken breasts (about 4 medium sized breasts)
- 12 tortillas (medium sized, flour or corn)
- 2 cups shredded cheese (marble, cheddar, Monterey jack or mix of choice)
Accompaniments
- sour cream
- guacamole
- salsa
- Pico de Gallo
- cilantro
- red onion
- Jalapeño (slices fresh or pickled)
Instructions
Chicken Filling
- Add all sauce ingredients to the Instant Pot and stir to combine.
- Add chicken breasts to the Instant Pot and toss to coat in sauce.
- Close lid and set pressure release valve to sealing.
- Set Instant Pot to High Pressure for 10 minutes (using Manual Mode or Meat Mode).
- The Instant Pot will take about 10 minutes to come to pressure.
- Once Instant Pot has completed the 10 minute cooking time, it will beep and switch to Keep Warm function.
- Carefully turn pressure release valve to venting to Quick Release the remaining pressure.
- Remove chicken breasts and set aside. Shred once cooled and easy to handle.
- Optional: use an immersion blender or blender to puree the enchilada sauce.
- Stir in 3-4 tablespoons of the enchilada sauce from the Instant Pot to the shredded chicken to moisten.
Enchiladas
- Preheat oven to 350°F.
- Spray a 9x13 baking dish with nonstick cooking spray or brush with oil
- Spread ½ cup of the enchilada sauce from the Instant Pot on bottom of baking dish.
- To assemble enchiladas, fill each tortilla with shredded chicken and top with shredded cheese.
- Roll the tortillas (do not need to tuck the ends in) and place seam side down in the baking dish.
- Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
- Cover with foil and bake at 350°F for 20-30 minutes, or until heated through and the cheese melts. During the last 5 minutes of cooking remove the foil to brown the tops of the enchiladas, or broil on high for 2-3 minutes.
- Serve topped with sour cream, salsa and guacamole and enjoy!
Equipments used:
Nutrition Information
Show Details
Calories
509kcal
(25%)
Carbohydrates
41g
(14%)
Protein
47g
(94%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
126mg
(42%)
Sodium
1788mg
(75%)
Potassium
1071mg
(31%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
854IU
(17%)
Vitamin C
17mg
(19%)
Calcium
294mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 41g | 14% |
| Protein | 47g | 94% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 1788mg | 75% |
| Potassium | 1071mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 854IU | 17% |
| Vitamin C | 17mg | 19% |
| Calcium | 294mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
183 reviews
Excellent
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