Instant Pot Chicken Enchiladas
Original Recipe by Taylor Celentano
Notes
This recipe requires a 6-8 Quart Instant Pot and a 15" x 10" Pyrex or glass baking dish.
Ingredients
- 3 tablespoons olive oil
2 12-ounce cans of green chile enchilada sauce
1 15-ounce can of black beans
1 pound of raw chicken tenders
1 medium sweet onion (chopped)
1 red bell pepper (chopped)
3/4 cup frozen corn
4 cloves of garlic (minced)
1/2 cup pickled (or fresh) jalapeños (chopped)
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
2 teaspoon onion powder
2 teaspoon garlic powder
1 cup lite shredded Mexican blend cheese
10 whole wheat small tortillas (soft taco sized)
1 tablespoon dried (or fresh) cilantro
1/2 cup greek yogurt
2 teaspoons onion salt (or onion powder)
1/4 cup chopped green onions
Salt and pepper for taste
Directions
- Pour about 1/2 cup of your green enchilada sauce into the bottom of your Instant Pot and place your raw chicken on top.
- Sprinkle in your cumin, paprika, chili powder, onion powder, and garlic powder. Mix well and pour 1/4 a cup more of your enchilada sauce on top.
- Set your Instant Pot to pressure cook for 8 minutes. While your Instant Pot is doing its thing, start your sauté pan with your olive oil and toss in your chopped red bell pepper.
- Sprinkle in salt and pepper, stir well, and let sauté for 7-8 minutes.
- Add in your onion mix well and sauté for another 7-10 minutes.
- Add in your minced garlic, let sauté for 2 minutes.
- Add in your corn and black beans, stir well, and let sauté for 2-3 minutes. Cover your veggie mixture and remove from heat. [Preheat your oven to 415 degrees.]
- Remove your Instant Pot lid and use two forks to pull chicken pieces onto a cutting board to shred (keep the sauce in the pot).
- Once all chicken has been shredded, move back into the sauce and stir well, coating the chicken once again in your sauce.
- Line your pyrex dish with 1/2 cup of enchilada sauce.
- Take your first tortilla and lay flat on cutting board (or counter space). Add a small spoon full of shredded chicken, a small spoon of veggie and bean mixture, and then fold over and wrap under (make sure not to fill your tortillas too much otherwise it will become a huge mess and your tortillas could tear open).
- Lay each rolled tortilla (fold down) into your pyrex dish.
- Continue wrapping and rolling each tortilla until you’ve filled your dish, laying each rolled tortilla tightly next to each other horizontally.
- Top with another two cups of enchilada sauce, making sure to cover the rolled tortillas generously. Sprinkle on your cheese, cilantro, and jalapeño slices evenly.
- Bake for 25-27 minutes, checking on it periodically (you want it to bubble and ooze but you don’t want to burn the cheese on top).
- Once done baking, let it sit and set/cool a bit on your stove top. Use this time to prep your toppings.
- Thinly chop your green onions. Mix your greek yogurt and onion salt (or onion powder) together.
- Top your enchiladas with a dollop of your greek yogurt mixture, sprinkle on a few green onions, and enjoy!
Information
- Category
- Main Dishes
- Cuisine
- Mexican
- Yield
- 4 Servings
- Prep Time
- 30 minutes
- Cook Time
- 27 Minutes
- Total Time
- 56 minutes, 59 seconds