Instant Pot Chicken Enchiladas Casserole Food
INSTANT POT® CHICKEN ENCHILADAS
I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since. Now with our Instant Pot® it's been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!
Provided by Carrie Bell
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
- Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
- Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
- Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
- Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
- Bake in the preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 16.4 g, Cholesterol 43.3 mg, Fat 10.2 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 4.7 g, Sodium 548.6 mg, Sugar 1.2 g
INSTANT POT CHICKEN ENCHILADAS CASSEROLE
An easy and flavorful way to make chicken enchiladas. Dig in to layers of cheese, tortillas, enchilada sauce and seasoned chicken.
Provided by 365 Days of Slow and Pressure Cooking
Categories Chicken
Time 53m
Number Of Ingredients 9
Steps:
- Pour 1 cup of water into the bottom of Instant Pot. Add in the chicken. Cover the pot and make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for thawed chicken or 18 minutes for frozen chicken. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid. Discard the liquid.
- Add chicken to a bowl and shred the chicken. Stir the cumin, chili powder, salt and pepper into the chicken. Clean out the Instant Pot.
- In a pan that fits inside your Instant Pot* pour in ¼ cup of enchilada sauce. Then layer the following ingredients twice (ending with cheese): ½ of the chicken, ½ of the tortillas, ¾ cup enchilada sauce, ½ of the green chilies, ¾ cup of cheese
- Cover the pan with foil. Pour 1 cup of water into bottom of Instant Pot. Place pan on a trivet with handles*. Lower the pan into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 18 minutes. When time is up move the valve to venting. Remove the lid.
- Remove the pan and uncover. Dig in with a spoon to scoop layers onto each plate. Eat and enjoy!
Nutrition Facts : Calories 372 calories, Sugar 5.8 g, Sodium 1130 mg, Fat 13.6 g, SaturatedFat 6.2 g, TransFat 0.3 g, Carbohydrate 25.9 g, Fiber 4.5 g, Protein 35.5 g, Cholesterol 110.7 mg
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