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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](https://homepressurecooking.com/wp-content/uploads/2024/05/instant-pot-chicken-enchiladas-recipe-1716457154.jpg)
Instant Pot Chicken Enchiladas Recipe
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:
Nutrition value:
Keywords:
Read more: Enchilada Suiza Casserole 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.
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