INSTANT POT® CHICKEN ENCHILADAS
I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since. Now with our Instant Pot® it's been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!
Provided by Carrie Bell
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
- 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.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 16.4 g, Cholesterol 43.3 mg, Fat 10.2 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 4.7 g, Sodium 548.6 mg, Sugar 1.2 g
INSTANT POT® CHEESY CHICKEN ENCHILADA SOUP
A delicious, easy to make, cheesy enchilada soup. Use spicy, medium, or mild enchilada sauce and diced tomatoes with green onions to adjust the heat to your preference.
Provided by Gary Michael Hess
Categories Mexican Chicken Soups and Stews
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Drain canned chicken and save 1 cup broth.
- Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Stir well and serve. Top with mozzarella, tortilla chips, and green onions.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 26 g, Cholesterol 101.4 mg, Fat 21.8 g, Fiber 5.7 g, Protein 32.8 g, SaturatedFat 10.1 g, Sodium 1271.3 mg, Sugar 2.5 g
INSTANT-POT RED CHICKEN ENCHILADAS
These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the Mexican-American favorite.
Provided by Janet A. Zimmerman
Categories Instant Pot Pressure Cooker Chicken Tortillas Bake Cheese Chile Pepper Monterey Jack Dinner
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pressure cook the chicken:
- Put the chicken thighs in the Instant Pot. Pour in the ancho chile sauce. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the chicken to a bowl and let it cool for a few minutes. Keep the sauce warm.
- Prepare the filling:
- When the chicken is just cool enough to handle, cut or pull it into bite-size chunks. Mix in about 2/3 cup of the warm sauce; the chicken should be well coated with sauce but not drowning. Put the onion in a small bowl.
- Prepare the tortillas.
- Preheat the oven to 350°F. Place 6 tortillas on a baking sheet in a single layer. Brush the tortillas lightly with the oil (or spray with cooking spray), then turn them over and repeat on the other side. Bake just until the tortillas are warm and pliable, about 3 minutes. Remove from the oven and place the tortillas in a stack on a plate. Cover with aluminum foil to keep warm. Repeat with the remaining 6 tortillas. (If you have two baking sheets, you can heat them all at once.) Leave the oven on.
- Make the enchiladas:
- Spoon about 1/2 cup warm sauce into a 9-by-13-inch baking dish. Place one tortilla in the sauce and flip it so it's lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla.
- For Mexican-American-style enchiladas: Sprinkle a tablespoon of shredded Monterey Jack cheese over the chicken and onion.
- Finish the enchiladas:
- Roll the tortilla up and place it at the end of the dish, seam-side down. Repeat with the remaining tortillas. When all the enchiladas are filled and rolled, pour enough sauce over them to just cover them (they should not be swimming in sauce).
- For Mexican-American-style enchiladas: Sprinkle the rest of the shredded Monterey Jack cheese over the enchiladas.
- Bake the enchiladas:
- Bake until warmed through, 8 to 10 minutes. Sprinkle the queso fresco over the enchiladas and serve.
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- Set the Instant Pot to SAUTE and add the oil. Once hot and shimmering, add the chicken breasts in a single layer. Sear on each side for 2-3 minutes, just until brown (the chicken does not need to be cooked through). Remove to a plate and set aside.
- Turn the Instant Pot OFF. Splash the water into the pot and with a wooden spoon or rubber spatula, scrape up any stuck-on bits of food. Return the chicken to the pot, then pour a generous ½ cup of enchilada sauce (that’s about half of a 10-ounce can) over the top of the chicken.
- Lock the lid in place. Cook on manual (high) pressure for 8 minutes. As soon as the time is up, vent immediately. Carefully open the lid. Check the chicken for doneness. It should register 165 degrees F on an instant read thermometer (if it is not done, reseal and cook an additional 1 to 2 minutes as needed; I find that if the chicken is at 160 degrees F, covering it and letting it rest for a few minutes will bring it to temperature.) Remove the chicken to a plate. Turn the Instant Pot to saute and bring the cooking liquid to a simmer. Let simmer until the liquid thickens and reduces by roughly half, about 5 minutes, stirring periodically.
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