Instant Pot Chicken Enchiladas
User Reviews
4.6
-
Prep Time
10 mins
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Cook Time
20 mins
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Pressurizing Time
30 mins
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Total Time
1 hr
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Servings
6
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Calories
509 kcal
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Course
Main Course
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Cuisine
Mexican
Instant Pot Chicken Enchiladas
Description
The recipe begins with making enchilada sauce directly in the Instant Pot by combining diced onion, minced garlic, optional minced jalapeño, chicken broth, tomato sauce, and spices like chili powder, cumin, oregano, salt, and cayenne. Chicken breasts are added into the sauce and pressure cooked for 10 minutes to become tender and easy to shred. After cooking, the chicken is shredded and mixed with some of the sauce to keep it moist.
The enchiladas are assembled by layering shredded chicken and cheese inside tortillas, rolling them, and placing them in a greased baking dish. The remaining sauce is spread over the top, and the dish is baked at 350°F until heated through and cheese is melted. The final dish is complemented by sour cream, guacamole, salsa, pico de gallo, cilantro, red onion, and jalapeño slices for garnish.
Ingredients
Enchilada Sauce
- 2 onion 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 chicken breast about 4 medium sized breasts, boneless skinless
- 12 tortillas (medium sized, flour or corn)
- 2 cups cheese marble, cheddar, Monterey jack or mix of choice, shredded
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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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