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Chicken Enchiladas Instant Pot Recipe

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Instant Pot Pressure Cooker Chicken Enchiladas No. 2 Pencil
Instant Pot Pressure Cooker Chicken Enchiladas No. 2 Pencil from www.number-2-pencil.com

Description

There's nothing quite like a delicious Mexican dish, and chicken enchiladas are one of the best. This Chicken Enchiladas Instant Pot Recipe is an easy and delicious way to make a restaurant-quality dish in the comfort of your own home. The Instant Pot cooks the chicken to perfection, and the enchiladas come out tender and flavorful. Serve with some Mexican rice, guacamole, and a side of sour cream for a complete meal.

Prep Time

Prep time for this Chicken Enchiladas Instant Pot Recipe is about 15 minutes. This includes shredding the chicken, making the sauce, and assembling the enchiladas.

Cook Time

Cook time in the Instant Pot is about 25 minutes. This includes both pressure cooking the chicken and baking the enchiladas in the oven.

Ingredients

  • 2 lbs. boneless, skinless chicken breasts
  • 1 (10 oz) can enchilada sauce
  • 1 (14.5 oz) can diced tomatoes
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh cilantro
  • 1 (8 oz) package shredded Mexican cheese blend
  • 12 (6-inch) soft taco-size flour tortillas

Instructions

1. Place chicken breasts in the Instant Pot and pour in 1/2 cup of water. Lock the lid into place, set the pressure valve to sealing, and select the manual/pressure cook button. Cook on high pressure for 10 minutes.

2. When the cooking cycle is complete, quick release the pressure. Remove the chicken from the pot and shred with two forks.

3. In a medium bowl, combine the enchilada sauce, diced tomatoes, chili powder, garlic powder, cumin, paprika, salt and pepper, and cilantro. Mix until well combined.

4. Preheat oven to 350 degrees F.

5. To assemble the enchiladas, place about 1/4 cup of the chicken in the center of each tortilla. Top with about 1 tablespoon of the sauce mixture and 1 tablespoon of cheese. Roll up the tortillas and place them seam-side down in a greased 9x13-inch baking dish. Repeat with remaining tortillas.

6. Pour the remaining sauce over the top of the enchiladas and top with the remaining cheese. Bake in preheated oven for 15 minutes.

7. Garnish with chopped cilantro and serve with Mexican rice, guacamole, and sour cream, if desired.

Equipment

  • Instant Pot
  • Medium bowl
  • 2 forks
  • 9x13-inch baking dish

Notes

This Chicken Enchiladas Instant Pot Recipe can easily be doubled or tripled to feed a larger crowd. You can also make the enchiladas ahead of time and freeze them until ready to bake. To freeze, assemble the enchiladas as directed and place them in a freezer-safe container. When ready to bake, thaw in the refrigerator overnight and bake as directed.

Nutrition: Per Serving

  • Calories: 472
  • Fat: 14g
  • Carbohydrates: 47g
  • Protein: 37g

Recipe Tips

For an extra boost of flavor, try adding 1/2 cup of your favorite salsa to the sauce mixture. You can also swap out the chicken for ground beef, and add in your favorite vegetables. Bell peppers and mushrooms are a great addition. To make the enchiladas even cheesier, add in a layer of cheese between the chicken and sauce mixture.

No matter how you choose to make them, these Chicken Enchiladas Instant Pot Recipe is sure to be a hit at your next taco night. Enjoy!


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