Instant Pot Chicken Enchiladas Casserole Recipes

KETO CHICKEN ENCHILADAS | CHICKEN ENCHILADA CASSEROLE

Keto Chicken Enchiladas | Chicken Enchilada Casserole image

This pressure cooker Chicken Enchilada Casserole is so perfect for a busy day! Put everything into the pressure cooker, and then broil the cheesy topping.

Provided by Urvashi

Time 25m

Number Of Ingredients 6

Ingredients

2 chicken breasts
1 can Red Enchilada Sauce
1 can Canned Diced Green Chiles
1 cup Onion (diced)
4 Low-Carb Corn Tortillas, (cut into 8 pieces each)
1 cup grated cheese

Steps:

Throw everything except tortillas and cheese into a Instant Pot and cook for 15 minutes at High Pressure, and quickly release pressure.
Remove chicken, shred, put back into pot.
Gently mix in cut tortillas and pour into baking dish.
Top with cheese and either bake or broil until cheese melts and is lightly browned and bubbly.

Nutrition Facts : Calories 179 kcal, Carbohydrate 13 g, Protein 14 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 43 mg, Sodium 177 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

INSTANT POT® CHICKEN ENCHILADAS

Instant Pot® Chicken Enchiladas image

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

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

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

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