Best 2 Instant Pot Red Chicken Enchiladas Recipes
**A fiesta of flavors and textures awaits in this collection of Instant Pot Red Chicken Enchiladas recipes. These enchiladas are a delightful fusion of Mexican and American cuisine, featuring tender and juicy shredded chicken smothered in a rich and flavorful red sauce, all nestled in soft and fluffy corn tortillas. The enticing aroma of enchiladas simmering in the Instant Pot will surely tantalize your taste buds. Each recipe offers a unique twist on this classic dish, ensuring that there's something for everyone to savor. From the traditional Red Chicken Enchiladas to variations with Poblano peppers, sour cream, and even a vegetarian version, these recipes cater to a range of preferences. Get ready to embark on a culinary journey that will leave you craving more.**
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
Tips:
- Choose the right tortillas: Corn tortillas are traditional for enchiladas, but you can also use flour tortillas if you prefer. Make sure the tortillas are fresh and pliable so they don't crack when you roll them up.
- Shred your own chicken: Shredded chicken from a rotisserie chicken is a great shortcut, but if you have the time, shredding your own chicken breasts or thighs will give you more control over the flavor and texture.
- Make your own enchilada sauce: If you have the time, making your own enchilada sauce is worth the effort. It's easy to do and you can customize the flavor to your liking.
- Don't overfill the tortillas: When you're filling the tortillas, be sure not to overfill them, or they'll be difficult to roll up and they might break open when you bake them.
- Bake the enchiladas until they're bubbly and hot: Bake the enchiladas in a preheated oven until they're bubbly and hot, about 20-25 minutes. This will help the cheese melt and the flavors meld together.
Conclusion:
Instant Pot Red Chicken Enchiladas are a quick and easy weeknight meal that the whole family will love. They're also a great way to use up leftover chicken. The Instant Pot makes it easy to cook the chicken and the enchilada sauce in one pot, and then you just have to assemble and bake the enchiladas. So next time you're looking for a quick and easy Mexican meal, give these Instant Pot Red Chicken Enchiladas a try.
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