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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MALIK SHAHAN
[email protected]The chicken enchiladas were delicious! The sauce was flavorful and the chicken was moist and tender. I will definitely be making this recipe again.
Bldhan Modu
[email protected]These enchiladas were so easy to make and they tasted amazing! I will definitely be making them again.
Parash Xttery
[email protected]I'm not sure what I did wrong, but my enchiladas turned out really dry. I think I might have overcooked the chicken.
Britnie Brown
[email protected]These enchiladas were a little too cheesy for my taste, but my kids loved them. I'll probably make them again, but I'll use less cheese next time.
Kendra Haynie
[email protected]I loved the flavor of these enchiladas! The chicken was so tender and the sauce was the perfect blend of spices.
Rin
[email protected]These enchiladas were a great way to use up some leftover chicken. They were quick and easy to make, and they tasted delicious.
emily waa23
[email protected]I'm not a huge fan of enchiladas, but I thought these were pretty good. The chicken was tender and the sauce was flavorful.
Muneebmughal Muneebmughal
[email protected]The chicken enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Shihab Hasan
[email protected]These enchiladas were so easy to make and they tasted amazing! I will definitely be making them again soon.
auwal khan
[email protected]I had some trouble getting the enchiladas to roll up, but other than that, this recipe was great. The chicken was cooked perfectly and the sauce was delicious.
Risali Kap
[email protected]These enchiladas were a little too spicy for my taste, but my husband loved them. I'll definitely be making them again, but I'll use less chili powder next time.
Robin Badsha
[email protected]I wasn't sure how the enchiladas would turn out in the Instant Pot, but I was pleasantly surprised. They were so easy to make and they tasted great!
jeet biswas
[email protected]The chicken enchiladas were delicious! The sauce was flavorful and the chicken was moist and tender. I will definitely be making this recipe again.
Khadija Abdullahi
[email protected]I loved the ease of making these enchiladas in the Instant Pot. It's so much faster than traditional methods, and the results are just as good.
Mahle Radebe
[email protected]These enchiladas were a hit with my family! The chicken was tender and flavorful, and the sauce was the perfect balance of spicy and tangy. I will definitely be making this recipe again.