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 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 8People
Calories 198kcal
Author FoodFaithFitness
Ingredients
2CupsChicken broth
1/2LbBoneless skinless chicken breast
1Tbsp Olive oil
1/2CupOnion,diced
1TbspGarlic,minced
1CupFire roasted tomatoes
6TbspSalsa
1/2tspChili powder
1/4tspCumin
1/4tspPaprika
1/4tspCrushed red pepper flakes (optional)
Salt and pepper
1/2CupCorn kernels(thawed if frozen)
88 Inch corn tortillas
1 1/2CupsOrganic Red Enchilada sauce
1CupCheddar 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.