Best 2 Instant Pot Chicken Enchiladas Recipes
Craving a flavorful and convenient Mexican-inspired meal? Look no further than these delectable Instant Pot Chicken Enchiladas. This collection of recipes offers a variety of options to satisfy every palate. From classic to unique flavor combinations, these enchiladas are sure to tantalize your taste buds.
Immerse yourself in the authentic taste of traditional Chicken Enchiladas, prepared with succulent chicken, a flavorful enchilada sauce, and a blend of Mexican spices. For a creamy and cheesy twist, try the Creamy Chicken Enchiladas, featuring a velvety sauce made with cream cheese and sour cream. If you prefer a smoky and spicy kick, the Chipotle Chicken Enchiladas, infused with the bold flavors of chipotle peppers, will surely hit the spot.
For a healthier twist, try the Skinny Chicken Enchiladas, which are packed with protein and vegetables, without compromising on taste. And for those who love a bit of heat, the Spicy Chicken Enchiladas, bursting with fiery spices, will satisfy your craving for a zesty meal.
But the culinary journey doesn't stop there. Vegetarian enthusiasts can rejoice with the Vegetarian Enchiladas, a delightful combination of grilled vegetables and a tangy tomatillo sauce. And if you're looking for a unique fusion experience, try the Thai Chicken Enchiladas, which blend the vibrant flavors of Thai cuisine with the classic enchilada format.
With so many tantalizing options to choose from, these Instant Pot Chicken Enchiladas are the perfect addition to your weeknight dinner rotation. Prepare to embark on a culinary adventure that will leave you craving more.
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 RED CHICKEN ENCHILADAS
These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the Mexican-American favorite.
Provided by Janet A. Zimmerman
Categories Instant Pot Pressure Cooker Chicken Tortillas Bake Cheese Chile Pepper Monterey Jack Dinner
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pressure cook the chicken:
- Put the chicken thighs in the Instant Pot. Pour in the ancho chile sauce. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the chicken to a bowl and let it cool for a few minutes. Keep the sauce warm.
- Prepare the filling:
- When the chicken is just cool enough to handle, cut or pull it into bite-size chunks. Mix in about 2/3 cup of the warm sauce; the chicken should be well coated with sauce but not drowning. Put the onion in a small bowl.
- Prepare the tortillas.
- Preheat the oven to 350°F. Place 6 tortillas on a baking sheet in a single layer. Brush the tortillas lightly with the oil (or spray with cooking spray), then turn them over and repeat on the other side. Bake just until the tortillas are warm and pliable, about 3 minutes. Remove from the oven and place the tortillas in a stack on a plate. Cover with aluminum foil to keep warm. Repeat with the remaining 6 tortillas. (If you have two baking sheets, you can heat them all at once.) Leave the oven on.
- Make the enchiladas:
- Spoon about 1/2 cup warm sauce into a 9-by-13-inch baking dish. Place one tortilla in the sauce and flip it so it's lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla.
- For Mexican-American-style enchiladas: Sprinkle a tablespoon of shredded Monterey Jack cheese over the chicken and onion.
- Finish the enchiladas:
- Roll the tortilla up and place it at the end of the dish, seam-side down. Repeat with the remaining tortillas. When all the enchiladas are filled and rolled, pour enough sauce over them to just cover them (they should not be swimming in sauce).
- For Mexican-American-style enchiladas: Sprinkle the rest of the shredded Monterey Jack cheese over the enchiladas.
- Bake the enchiladas:
- Bake until warmed through, 8 to 10 minutes. Sprinkle the queso fresco over the enchiladas and serve.
Tips:
- Use a good quality, organic chicken broth. This will make a big difference in the flavor of your enchiladas.
- Don't overcook the chicken. Overcooked chicken is tough and dry. Cook it just until it is cooked through, about 10 minutes on high pressure in the Instant Pot.
- Use a variety of cheeses. I like to use a combination of cheddar, Monterey Jack, and cream cheese.
- Don't be afraid to experiment with the fillings. You can add other vegetables, such as corn, black beans, or poblano peppers.
- Make sure to heat the tortillas before filling them. This will help them to soften and make them easier to roll.
- Serve the enchiladas with your favorite toppings. Some popular toppings include sour cream, guacamole, salsa, and cilantro.
Conclusion:
Instant Pot Chicken Enchiladas are a delicious and easy meal that can be made in under an hour. They are perfect for a busy weeknight dinner or a casual get-together. With a few simple tips, you can make the best Instant Pot Chicken Enchiladas that will be a hit with your family and friends.
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