Instant Pot Chicken Enchiladas
Description
Instant Pot Chicken Enchiladas-- The perfect dish for the family. You can use your oven or slow cooker to prepare this dish too! This recipe is so easy, and you'll want it every night of the week. The best part about this dish is that it's done in less than 30 minutes and can be made with ingredients you already have at home. Who doesn't love an easy meal? Give these Instant Pot Chicken Enchiladas a try tonight!
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 cups enchillada sauce, homeamde or store-bought
- 6 corn or flour tortillas
- 1 cup shreddeded Mexican Cheese
- Assorted Toppings: Sour Cream, Guacamole, Salsa, Pico De Gallo, Cilantro, Red Onion, Black Olives, and Diced Jalapeno Peppers
Instructions
- Add the chicken and enchilada sauce to the Instant Pot Bowl, Place the lid onto the Instant Pot, and set manual high pressure for 10 minutes. When the time is up, do a quick release. Use a couple of forks to shred the meat.
- Mix the chicken with the cheese, (and other filling ingredients such as olives, diced jalapenos, and diced red onions) in a bowl. Mix well.
- Add the chicken mixture to the tortillas, and wrap. Serve with toppings of sour cream, guacamole, salsa, pico de gallo, and cilantro on top.
- Plate, serve, and enjoy!
Equipment
- Instant Pot
Nutrition
Calories: 367kcalCarbohydrates: 23gProtein: 34gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 99mgSodium: 633mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 219IUVitamin C: 1mgCalcium: 256mgIron: 2mg