Instant Pot Sour Cream Chicken Enchiladas Food

INSTANT POT SOUR CREAM CHICKEN ENCHILADA CASSEROLE

Steps:

• Place black olives, green chiles, chipotle chili powder, oregano, salt and chicken broth in the Instant Pot. Stir to combine and place frozen chicken breasts into the broth mixture.
• Lock Instant Pot lid in place making sure the venting valve is sealed.
• Cook on high pressure for 3 minutes.
• When the cooking time is up, allow the pressure to release naturally for 18 minutes, then do a quick pressure release and when the pressure pin drops, remove the lid.
• Remove the chicken from the broth and place on a cutting board. Allow to cool for a few minutes and cut or shred into bite-sized pieces.
• Set Instant Pot on "Saute" mode and bring broth to a simmer.
• In a small bowl, mix the cornstarch with the sour cream until smooth and whisk into the simmering broth. Whisk until smooth and bring to a simmer. Cook until thickened-- about 1 minute and stir in the chicken and tortilla pieces. Cook for 1 minute longer and turn off the Instant Pot.
• Sprinkle cheese over the top of the casserole and cover with the lid until the cheese is melted.

INSTANT POT® CHICKEN ENCHILADAS

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.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F. Grease a 9x13" pan lightly and set aside.
• Whisk together soup and sour cream in medium bowl. Add chilis and chicken and mix well.
• Fill each taco shell about half-way with soup mixture, then sprinkle 1-2 tablespoons cheese on top. Lay each on side in the pan until it's full. Some "adjusting" may be required, tucking in some ends to some tops, and making a few go sideways, to fit them all in the dish.
• Add a little milk to the remaining soup mixture, then pour over "enchiladas."
• Bake for 45 minutes until golden brown and bubbly. Let rest for at least five minutes before serving.
• *This dish freezes well. Baking time will need to be increased if it goes straight from freezer to oven.