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
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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