Instant Pot Pressure Cooker Chicken Enchiladas Recipes

INSTANT POT PRESSURE COOKER CHICKEN ENCHILADAS

Steps:

• Set Instant Pot to Saute and add 1 tablespoon of oil.
• Saute onions, garlic and jalapeño until onions start to soften and turn translucent, 2-3 minutes.
• Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to Instant Pot and stir to combine.
• Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
• Set Instant Pot to High Pressure via Manual Mode for 10 minutes.
• Instant Pot will take about 10 minutes to come to pressure, then will countdown from 10 minutes.
• While chicken breasts and sauce are cooking, shred cheese and combine and prepare tortillas.
• To prepare tortillas, preheat oven to 400 degrees.
• Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in oven for about 5 minutes, just until soft and pliable.
• Once Instant Pot has completed 10 minute countdown, it will beep and switch to Keep Warm function.
• Carefully turn preesure release valve to venting to Quick Release pressure.
• Remove chicken breasts and set aside to cool, then shred.
• Stir 2 tablespoons of chopped fresh cilantro into enchilada sauce.
• Spray a 9x13 baking dish with non stick cookings spray.
• Use 1/4 cup of enchilada sauce from the Instant Pot to spread on bottom of baking dish.
• To assemble enchiladas, evenly divide 1/2 of enchiladas sauce, 1/2 of shredded cheese and all of the shredded chicken among the 12 corn tortillas, roll and place seam side down in baking dish.
• Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
• Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly.
• Sprinkle with additional fresh cilantro and serve with sour cream.

INSTANT POT® CHICKEN ENCHILADAS

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.

INSTANT-POT RED CHICKEN ENCHILADAS

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.