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Craving Mexican food but short on time? I've got just the thing! My Instant Pot chicken enchiladas are a game-changer. They're quick, easy, and pack a flavor punch that'll make your taste buds dance. No need for hours of simmering or baking – this recipe delivers authentic taste in a fraction of the time. Trust me, once you try these pressure cooker enchiladas, you'll never go back to traditional methods. Get ready for a fiesta in your mouth!
Ingredients for Instant Pot Chicken Enchiladas
- Chicken breast: Lean protein source that adds flavor and texture to the enchiladas, making them hearty and satisfying.
- Red enchilada sauce: Signature sauce that infuses the dish with rich, tangy flavors, essential for authentic enchiladas.
- Green chilies: Adds a mild heat and depth of flavor to the filling, balancing the richness of the other ingredients.
- Shredded cheese: Melts beautifully over the enchiladas, creating a gooey, savory topping that enhances the overall dish.
- Corn tortillas: Traditional base of the enchiladas, softening in the sauce to create a comforting, flavorful wrap for the filling.
- Chicken broth: Adds moisture and depth to the dish, infusing the enchiladas with savory flavor during the cooking process.
- Chili powder: Provides a warm, earthy spice to the filling, adding complexity and depth to the overall flavor profile.
- Cumin: Aromatic spice that enhances the savory notes in the dish, adding a warm, smoky flavor to the enchiladas.
Read more: Instant Pot Chicken Enchilada Soup Recipe
Essential Tools for Making This Delicious Recipe
- Instant Pot: Essential for pressure cooking the enchiladas quickly and efficiently.
- Mixing bowl: Used to combine and season the shredded chicken for the enchilada filling.
- Baking dish: To hold and cook the enchiladas in the Instant Pot with the enchilada sauce and chicken broth.
Instant Pot Chicken Enchiladas Recipe
This Instant Pot Chicken Enchiladas Recipe is a quick and delicious meal that serves 4 people. With a preparation time of 15 minutes and a cooking time of 20 minutes, you can have this meal ready in just 35 minutes. Enjoy the flavorful combination of shredded chicken, enchilada sauce, green chilies, and cheese, all wrapped in corn tortillas and cooked to perfection in your Instant Pot.
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Equipment
- Instant Pot
- Mixing bowl
Ingredients:
Main Ingredients
- 1 pound chicken breast cooked and shredded
- 10 oz red enchilada sauce
- 4 oz diced green chilies
- 1 cup shredded cheese
- 8 small corn tortillas
- 0.5 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Read more: Keto-Friendly Beef Enchiladas Recipe
Instructions:
- In a bowl, mix the shredded chicken with half of the enchilada sauce, green chilies, half of the cheese, chili powder, cumin, salt, and pepper.
- Place a tortilla on a flat surface, spoon some of the chicken mixture onto it, and roll it up. Repeat with the remaining tortillas.
- Pour the chicken broth and remaining enchilada sauce into the Instant Pot. Place the rolled enchiladas in the pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
- Once done, do a quick pressure release and carefully open the lid. Sprinkle the remaining cheese on top.
- Serve the enchiladas hot with your favorite toppings.
Notes:
Feel free to customize the enchiladas with your favorite toppings such as sour cream, avocado, or fresh cilantro.
Nutrition value:
Calories: 380kcalCarbohydrates: 25gProtein: 30gFat: 16gSaturated Fat: 7gCholesterol: 90mgSodium: 820mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Mexican Chicken Recipe
Tips for Making Instant Pot Chicken Enchiladas Ahead of Time
Make Ahead Instructions
- Prepare the chicken enchiladas as directed but do not cook them in the instant pot.
- Cover the enchiladas tightly with foil or plastic wrap and refrigerate for up to 24 hours.
- When ready to cook, follow the cooking instructions in the recipe.
Freezing Instructions
- Assemble the enchiladas but do not cook them.
- Wrap the dish tightly in foil and place it in the freezer.
- To reheat, thaw overnight in the refrigerator and cook in the instant pot as directed.
When making these instant pot chicken enchiladas, try using a mix of different cheeses like Monterey Jack and cheddar for added flavor and gooey texture.
Common Questions About This Instant Pot Recipe
FAQ:
Can I use a different type of meat for these enchiladas?
Yes, you can substitute the chicken with cooked and shredded beef, pork, or even beans for a vegetarian option.
How spicy are these enchiladas?
The spice level can be adjusted based on the type of enchilada sauce and green chilies you use. Feel free to customize it to your preference.
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and refrigerate them until you're ready to cook them in the Instant Pot.
What toppings go well with these enchiladas?
Popular toppings include sour cream, diced tomatoes, avocado slices, chopped cilantro, and a squeeze of lime juice.
How long do leftovers last?
Leftover enchiladas can be stored in the refrigerator for up to 3-4 days. Simply reheat them in the microwave or oven before enjoying.
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