Instant Pot Sour Cream Chicken Enchiladas Recipes
INSTANT POT PRESSURE COOKER CHICKEN ENCHILADAS
Provided by Melissa
Time 1h
Number Of Ingredients 16
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
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
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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