How To Make Instant Pot Chicken Enchiladas Recipe
No time to cook? No problem! If you’re too busy to whip up lunch or dinner meals, then don’t worry. We have easy but delicious instant pot recipes right here to save the day! These instant pot recipes are great for coming up with quick fix dishes to instantly soothe a grumbling stomach. You’ll be churning soups, stews, and other pot dishes so fast, you’ll be saying “dinner is served!” in no time. Just toss in ingredients into a pot and you’ve got yourself an instant pot meal. What more can you ask for?
Serves:
Ingredients
- 1 pound boneless, skinless chicken breasts, shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup salsa
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, avocado, cilantro
Instructions
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In the Instant Pot, add the shredded chicken, diced onion, minced garlic, salsa, chicken broth, cumin, chili powder, dried oregano, salt, and black pepper. Stir to combine.
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Secure the lid and set the Instant Pot to Manual, high pressure for 10 minutes.
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Once the cooking time is complete, do a quick release of the pressure. Carefully remove the lid and use two forks to shred the chicken.
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Preheat your oven to 400°F (200°C).
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Spoon about 1/4 cup of the chicken mixture onto each tortilla and roll up. Place the rolled enchiladas in a baking dish, seam side down.
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Sprinkle the shredded cheddar cheese evenly over the enchiladas.
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Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
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Serve the enchiladas hot, topped with sour cream, avocado, and cilantro if desired.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 76mg
- Sodium : 1010mg
- Total Carbohydrates : 37g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 34g
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