Instant Pot Chicken Enchiladas
Dive into comforting Instant Pot Chicken Enchiladas! This quick and easy recipe is packed with tender chicken, rich sauce, and melty cheese.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup water
- 2 1/2 cups red enchilada sauce
- 1 cup green onions finely chopped
- 1/2 cup plain Greek yogurt plus more for serving
- 2 cups Cheddar Jack cheese shredded
- 12 corn tortillas
- Fresh cilantro, sliced jalapeño and avocado for serving optional
Instructions
- Season chicken with cumin, chili powder, salt, and pepper.
- Set Instant Pot to SAUTE and add olive oil. Sear chicken on both sides, then remove and set aside.
- Turn off Instant Pot, add water, and deglaze the pot. Return chicken to the pot and add 1/2 cup enchilada sauce.
- Lock lid, cook on high pressure for 8 minutes, then quick release. Check chicken for doneness, then remove and shred.
- Reduce sauce in Instant Pot by simmering for about 5 minutes.
- Preheat oven to 350 degrees F. Warm tortillas in the oven until pliable.
- Mix shredded chicken with reduced sauce, half the green onions, Greek yogurt, and 3/4 cup cheese.
- Spread 1/2 cup enchilada sauce in a baking dish. Fill tortillas with chicken mixture, roll, and place seam-side down in the dish.
- Top with remaining enchilada sauce and cheese. Bake until cheese is melted, about 15 minutes.
- Garnish with remaining green onions and optional toppings.
Nutrition
Calories: 247kcalCarbohydrates: 17gProtein: 19gFat: 12gSaturated Fat: 4gSodium: 805mgFiber: 3g
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