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These homemade Instant Pot Chicken Enchiladas are so delicious and thanks to the Instant Pot, a snap to make. The chicken and homemade enchilada sauce are prepared in the Instant Pot, then the enchiladas are assembled and baked in the oven. One of the features I love on my Instant Pot is the sauté feature. It’s so convenient to sauté the garlic, onion and jalapeño right in the pot, then add the chicken broth, tomato sauce, spices and chicken to cook. Once the chicken is cooked, remove and shred and you have all the ingredients to assemble the best chicken enchiladas you have ever had. So easy, you will never go back to store bought enchilada sauce again. This enchilada sauce tastes so fresh and flavorful next to canned enchilada sauce, there is really no comparison! I’ve also included a note in the recipe to convert these to slow cooker chicken enchiladas if you prefer.

Recipe adapted from here
  • 1 tablespoon of vegetable oil plus additional for toasting tortillas
  • 1 cup of finely diced onion
  • 4 cloves of garlic minced
  • 1 jalapeno seeds removed, minced
  • 1 cup of low-sodium chicken broth
  • 2 8 oz cans of good quality tomato sauce
  • 2 tablespoons of chili powder
  • 1 tablespoon of sugar
  • 1 teaspoon of cumin
  • 1 teaspoon of kosher salt and several turns of freshly ground pepper
  • 1 1/2 pounds of boneless skinless chicken breasts about 3 medium sized breasts
  • 2 tablespoons of chopped fresh cilantro plus more for garnish
  • 12 corn tortillas
  • 8 oz of sharp cheddar cheese shredded
  • 8 oz of monterey jack cheese shredded
  • sour cream for serving
  1. Set Instant Pot into Saute and add 1 Tbsp of oil.
  2. Saute onions, garlic and jalapeño until onions begin to soften and turn translucent, 2-3 minutes.
  3. Add chicken broth, tomato sauce, chili powder, sugar, cumin, pepper and salt to Immediate Pot and stir to blend.
  4. Add chicken breasts to Immediate Pot, close lid and place pressure release valve to Sealing.
  5. Set Instant Pot into High Stress via Manual Mode for 10 minutes.
  6. Immediate Pot will take about ten minutes to come to stress, then will countdown from 10 minutes.
  7. While chicken sauce and breasts are cooking, shred cheese and combine and prepare tortillas.
  8. To prepare tortillas, preheat oven to 400 degrees.
  9. Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in oven for around 5 minutes, just until soft and pliable.
  10. Once Immediate Pot has finished 10 minute countdown, it will beep and change to Keep Warm function.
  11. Gradually turn preesure discharge valve to venting to Quick Release pressure.
  12. Remove chicken breasts and set aside to cool, then shred.
  13. Stir 2 tablespoons of chopped fresh cilantro into enchilada sauce.
  14. Spray a 9x13 baking dish with non stick cookings spray.
  15. Use 1/4 cup of enchilada sauce in the Immediate Pot to spread on bottom of baking dish.
  16. To build enchiladas, evenly split 1/2 of enchiladas sauce, 1/2 of shredded cheese and all the shredded chicken one of the 12 corn tortillas, roll and place seam side down in baking dish.
  17. Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
  18. Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly.
  19. Sprinkle with extra fresh cilantro and serve with sour cream.


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