Name: Instant Pot Enchiladas Made With Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 Chicken Breasts (225g); ¼ cup Pickled Jalapeños, sliced; 2 tbsp. Taco Seasoning; 2 tbsp. Chicken Broth; Salt and Pepper; ¼ cup Red Bell Pepper, diced; ¼ cup Green Bell Pepper, diced; ¼ cup Cilantro; 1 tsp. Cinnamon; 1 tsp. Cumin; ¼ cup (25g) 70-80% Chocolate; Salt and Pepper; 4 Tortillas; 1 cup Pico de Gallo (avocado, tomato, and red onion diced); 2 tbsp. Sour Cream; Fresh Cilantro

Instant Pot Enchiladas Made With Chicken

An oval white dish on a gray counter filled the chicken enchiladas. There are a few lime wedges around it and behind it's a small whiteboard sour cream and a pitcher of enchilada sauce.

Print Recipe

★★★★★

5 from 1 review

These instant pot enchiladas are an easy weeknight dinner packed with flavor in every bite. They're filled with juicy shredded chicken and topped with a rich enchilada sauce, fresh pico de gallo, and tangy sour cream. And all you need is a few basic ingredients and less than 40 minutes to make this authentic tasting Mexican dish.

Author: Joe Duff
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 enchiladas 1x
Category: Dinner
Method: Instant Pot
Cuisine: Mexican

Ingredients

Scale

Chicken:

2 Chicken Breasts (225g)

¼ cup Pickled Jalapeños, sliced

2 tbsp. Taco Seasoning

2 tbsp. Chicken Broth

Salt and Pepper

Enchilada sauce:

¼ cup Red Bell Pepper, diced

¼ cup Green Bell Pepper, diced

¼ cup Cilantro

1 tsp. Cinnamon

1 tsp. Cumin

¼ cup (25g) 70-80% Chocolate

Salt and Pepper

Completing the enchiladas:

4 Tortillas

1 cup Pico de Gallo (avocado, tomato, and red onion diced)

2 tbsp. Sour Cream

Fresh Cilantro

Cook Mode Prevent your screen from going dark

Instructions

Add chicken, pickled jalapeños, Mexican seasoning, chicken broth, salt, and pepper to the instant pot and turn it to high-pressure mode. Cook for 20 minutes, release the steam, and open the lid (once it's safe).
Remove the chicken and add the red bell pepper, green bell pepper, cilantro, cinnamon, cumin, and chocolate to the instant pot.
Cook in sauté mode for around 10 minutes. (If it's too dry, you can add an additional 1 cup of broth). Transfer to a blender and process until smooth. Add salt and pepper to taste.
Shred the chicken using two forks.
To assemble: fill 4 tortillas with the chicken, top with the mole sauce, sour cream, and fresh cilantro.

Notes

The scale up function does not change the gram measurements.

Nutrition

Serving Size: 1 enchilada
Calories: 260
Fat: 10
Carbohydrates: 25.25
Fiber: 1.75
Protein: 20

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Find it online: https://imhungryforthat.com/instant-pot-enchiladas/