Instant Pot Chicken Enchiladas
Instant Pot Chicken Enchiladas
Rolled tortillas filled with chicken and cheese, topped with enchilada sauce.
Nutrition
Calories: 400cal
Carbohydrate: 30g
Protein: 30g
Fat: 18g
Cholesterol: – -mg
Sodium: 900mg
Difficulty Level: easy
15 min Prep
10 min Cook
25 min Total
6 Servings
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts
- 1 cup (240ml) enchilada sauce
- 1 cup (100g) shredded cheddar cheese
- 1 cup (100g) shredded Monterey Jack cheese
- 6-8 small flour tortillas
- 1/2 cup (120ml) chicken broth
- 1 teaspoon (5ml) chili powder
- 1 teaspoon (5ml) cumin
- 1/2 teaspoon (2g) garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Add chicken, chicken broth, chili powder, cumin, garlic powder, salt, and pepper to the Instant Pot. Stir to combine.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 10 minutes.
- Once the cooking cycle is complete, perform a quick release of the pressure.
- Shred the chicken using two forks. Stir in 1/2 cup of enchilada sauce.
- Preheat the oven to 375°F (190°C). Spread a thin layer of enchilada sauce in a baking dish.
- Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
- Top the rolled tortillas with the remaining enchilada sauce and cheese.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
- Serve hot, garnished with fresh cilantro.
- Tip: Add a dollop of sour cream or guacamole for extra flavor.