Prep Time: 20 mins | Cook Time: 20 mins | Bake: 20 mins | Total Time: 1 hr | Serving: 12 enchiladas
This incredible dish is a snap to make, easy to assemble, and super delicious! Homemade Instant Pot Chicken Enchiladas is every family’s favourite. Fresh, full of flavour, and would be an excellent addition to your weekly menu.
1 tbsp of vegetable oil plus additional for toasting tortillas
1 c of finely diced onion
4 cloves of garlic minced
1 jalapeno seeds removed, minced
1 c of low-sodium chicken broth
2 8 ounces cans of good quality tomato sauce
2 tbsp of chilli powder
1 tbsp of sugar
1 tsp of cumin
1 tsp of kosher salt and several turns of freshly ground pepper
1 1/2 lb. of boneless skinless chicken breasts about 3 medium-sized breasts
2 tbsp of chopped fresh cilantro plus more for garnish
12 corn tortillas
8 ounces of sharp cheddar cheese shredded
8 ounces of Monterey jack cheese shredded
sour cream for serving
How to make Instant Pot Pressure Cooker Chicken Enchiladas
Step 1: Add a tbsp oil to an Instant Pot and set it to “Saute”.
Step 2: Add the onions, garlic, and jalapeno into the pot. Saute for about 2 to 3 minutes or until the onions begin to soften and translucent.
Step 3: Pour in the chicken broth, tomato sauce and season with chilli powder, sugar, cumin, salt, and pepper. Stir well.
Step 4: Place the chicken breasts into the pot. Cover and seal.
Step 5: Cook for about 10 minutes at high pressure via manual mode.
Step 6: Meanwhile, shred the cheese, mix, and ready the tortillas.
Step 7: Prepare the oven. Preheat it to 400 degrees.
Step 8: With vegetable oil to lightly brush the tortillas and transfer to a baking sheet. Heat in the preheated oven for about 5 minutes or until just soft and flexible.
Step 9: When the Instant Pot beeps and switched to “Keep Warm Function”, turn the pressure release valve carefully to venting to “Quick Release Pressure”.
Step 10: Take the chicken breasts out of the pot, allow to cool, and shred.
Step 11: Into the enchilada sauce, mix in 2 tbsp chopped fresh cilantro.
Step 12: Use non-stick cooking spray to grease a 9 x 13-inch baking dish.
Step 13: Spread 1/4 cup of enchilada sauce from the pot on the bottom of the baking dish.
Step 14: Assemble the enchilada. Among the 12 tortillas, evenly divide the enchilada sauce, half of the shredded cheese, and the shredded chicken. Roll individually and put in the baking dish seam side down. Pour over the rest of the enchilada sauce and sprinkle the top with the rest of the cheese.
Step 15: Use foil to cover the dish and place it inside the oven. Bake for about 20 to 30 minutes at 400 degrees or until bot and bubbly.
Step 16: Before serving, sprinkle with extra fresh cilantro and sour cream.
To make this into a slow cooker, first saute the onions, garlic, and jalapeño on a stovetop. Shift them into the slow cooker and pour in the chicken broth, tomato sauce, and season with spices. Add the chicken breasts and cook for about 3 to 4 hours on high.
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