Turbo Cooker Chicken Enchiladas Recipe 435

TURBO COOKER CHICKEN ENCHILADAS RECIPE - (4.3/5)

Turbo Cooker Chicken Enchiladas Recipe - (4.3/5) image

Provided by dawnu1

Number Of Ingredients 11

Ingredients

2 10 oz cans chicken, drained
1/2 medium onion
1 can 98%fat-free cream of chicken soup
1/2 cup non-fat sour cream
3 roasted and peeled green chilies
6 corn tortillas
3/4 cup salsa
3/4 -1 cup shredded Mexican 4 cheese blend
1/4 cup vegetable oil
1/4 cup water
salt and pepper to taste

Steps:

Prep: Mix chicken and onion together in a bowl; season with salt and pepper. Mix soup, sour cream and green chilies in another bowl. Add 1/2 of the soup mix to the chicken and blend well. Place oil in pan on high heat. When hot, fry each tortilla for approximately 5-10 seconds per side and drain on paper towels. Remove pan from heat and wipe out any remaining oil. Fill each tortilla with 1/6th of chicken mixture and roll up. Mix the salsa with the water. 1. Place the salsa mixture into the base. Place tortillas, seam side down- 4 in a row, one across top of row, one across bottom of row. Spread balance of sauce mixture over the enchiladas. Cover (valve closed) and cook on high heat 2 minutes. 2. Reduce heat to low. Without removing the cover, cook (valve closed) 9 minutes. 3. Raise heat to medium. Sprinkle the cheese and cover (valve closed) 2 minutes.

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 Chicken Enchiladas

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

30-MINUTE CHICKEN ENCHILADA SKILLET

30-Minute Chicken Enchilada Skillet image

This chicken enchilada skillet is a 30-minute meal.

Provided by Angela Kilgore-Wright Sneakn

Categories Chicken Enchiladas

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound chopped boneless chicken breast
3 tablespoons olive oil
1 (1 ounce) packet taco seasoning
1 cup salsa
1 large onion, diced
1 medium green bell pepper, diced
1 bunch fresh cilantro, stems removed and leaves chopped
1 cup shredded Mexican-blend cheese
4 (8 inch) flour tortillas, warmed

Steps:

Put chicken in a skillet over medium heat with oil and 1/2 of the taco seasoning. Cook and stir for about 10 minutes.
Add salsa, onion, bell pepper, cilantro, and remaining taco seasoning. Reduce heat to medium-low and cook for another 5 minutes. Put shredded cheese on top.
Serve in tortillas.

Nutrition Facts : Calories 558.4 calories, Carbohydrate 41.5 g, Cholesterol 90.8 mg, Fat 27.4 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 10.6 g, Sodium 1544.9 mg, Sugar 6.6 g

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