Instant Pot® Chicken Enchiladas

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Description

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!

Ingredients

  • 1 ½ teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 ½ pounds skinless, boneless chicken breasts, or more to taste
  • ½ cup chicken broth
  • 3 cups shredded Monterey Jack cheese, divided
  • 2 (10 ounce) cans green enchilada sauce, divided
  • 1 (4 ounce) can chopped green chilies
  • ½ cup chopped onion
  • 2 jalapeno peppers, chopped, or more to taste
  • olive oil
  • 16 corn tortillas, or more to taste
  • 1 (10 ounce) can enchilada sauce

Instructions

  1. Mix chili powder
  2. salt
  3. and cumin together in a bowl. Rub mixture over the chicken.
  4. 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.
  5. Combine 2 cups Monterey Jack cheese
  6. 1 can green enchilada sauce
  7. green chiles
  8. onions
  9. and jalapenos in a large mixing bowl. Stir to thoroughly blend.
  10. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  11. 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
  12. about 5 minutes. Unlock and remove the lid.
  13. 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.
  14. 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.
  15. Spoon 2 to 3 tablespoons chicken mixture onto a tortilla
  16. roll up
  17. and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
  18. 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.
  19. Bake in the preheated oven for 20 to 25 minutes.

Prep Time: 30 mins

Cook Time: 35 mins

Total Time: 1 hr 15 mins

Servings: 16

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