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Instant Pot Chicken Enchiladas

Your favorite Mexican dish made even easier! Instant Pot Chicken Enchiladas are perfectly spicy and cheesy, a gluten free & healthy dinner!
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 People
Calories 198kcal
Author FoodFaithFitness

Ingredients

  • 2 Cups Chicken broth
  • 1/2 Lb Boneless skinless chicken breast
  • 1 Tbsp Olive oil
  • 1/2 Cup Onion, diced
  • 1 Tbsp Garlic, minced
  • 1 Cup Fire roasted tomatoes
  • 6 Tbsp Salsa
  • 1/2 tsp Chili powder
  • 1/4 tsp Cumin
  • 1/4 tsp Paprika
  • 1/4 tsp Crushed red pepper flakes (optional)
  • Salt and pepper
  • 1/2 Cup Corn kernels (thawed if frozen)
  • 8 8 Inch corn tortillas
  • 1 1/2 Cups Organic Red Enchilada sauce
  • 1 Cup Cheddar cheese, grated
  • Cilantro, for garnish

Instructions

  • Pre heat your oven to 350 degrees. Place the chicken broth in the Instant Pot. Salt the chicken and add it to the Instant Pot. Cover and set to "sealing" and cook on manual high pressure for 15 minutes.
  • Once cooked, do an Instant steam release, drain the stock and shred the chicken.
  • Heat the oil in the Instant Pot on Sautee Mode. Cook the chopped onion and garlic until soft, about 1-2 minutes.
  • Place the fire roasted tomatoes in a small food processor (mine is 3 cups) and blend until well combined.
  • Stir the blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes, if using, into the onion mixture. Season to taste with salt and pepper.
  • Take one tortilla and place 2 Tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 Tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the bottom of a large baking dish. Repeat with all tortillas - you should be able to fit them in one layer.
  • Pour the enchilada sauce on top and sprinkle with cheese. Bake in the oven until the cheese is melted, about 20 minutes.
  • Garnish with cilantro and avocado and DEVOUR!

Video

Nutrition

Calories: 198kcal | Carbohydrates: 20.7g | Protein: 12g | Fat: 8g | Saturated Fat: 7.7g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 3.3g | Cholesterol: 32mg | Sodium: 627mg | Potassium: 306mg | Fiber: 2.8g | Sugar: 2.6g | Vitamin A: 5IU | Vitamin C: 7mg | Calcium: 14mg | Iron: 6mg