Instant Pot Chicken Enchiladas
Instant Pot Chicken Enchiladas made by tenderizing the chicken in a pressure cooker with green chiles, onion, and spices and then wrapped in flour tortillas, topped with homemade enchilada sauce, and baked in the oven.
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Servings: Enchiladas
Ingredients
Chicken Enchiladas
- 1 lb Boneless Skinless Chicken Breasts
- 4 oz can Diced Green Chiles
- ½ cup Diced Onion
- 1 cup Chicken Broth
- 1 tsp Cumin
- 2 tsp Garlic Powder
- 1 tsp Salt
- ½ cup Sour Cream
- 1 cup Shredded Cheddar Cheese
- ½ cup Crumbled Queso Fresco
- 10 Flour Tortilla Shells
Enchilada Sauce
- 2 tbsp Vegetable Oil
- ¼ cup All-Purpose Flour
- 2 cups Chicken Broth
- 2 tbsp Tomato Paste
- 4 tbsp Chili Powder
- 1 tsp Garlic Powder
- 1 tsp Oregano
- ½ tsp Cumin
- 1/ 2 tsp Salt
Instructions
- Add chicken, chicken broth, green chiles, onion, cumin, garlic powder, and salt to Instant Pot and set to Meat/Stew setting, on 'more' (or high), for 15 minutes (For larger chicken breasts they may need to go 20 minutes.) Once done, quick release and shred chicken with a fork or Bear Claws and mix with sour cream.
- Meanwhile, make enchilada sauce in a saucepan over medium-high heat by adding vegetable oil and whisking in flour. Slowly add chicken broth while continuing to whisk. Add tomato paste, all seasonings, and bring to a simmer for 5 minutes.
- Preheat oven to 400 degrees Fahrenheit. In a 13" x 9" baking dish, spread an even layer of enchilada sauce. Make each enchilada by spreading a teaspoon of enchilada sauce in the center of each tortilla followed by approximately ¼ cup of chicken mixture. Top with shredded cheddar cheese and queso fresco.
- Bake in the oven for 20 minutes. Spread enchilada sauce on top prior to serving.
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Nutrition
Calories: 479 kcalCarbohydrates: 29 gProtein: 33 gFat: 27 gSaturated Fat: 10 gPolyunsaturated Fat: 14 gTrans Fat: 1 gCholesterol: 102 mgSodium: 1877 mgFiber: 6 gSugar: 4 g