Delicious Quick & Easy Instant Pot Chicken Enchilada Dinner Recipe

Hey everyone! Today, I’m excited to share my delicious and time-saving Chicken Enchiladas recipe. By using the Instant Pot, we can cut down on the overall cooking time without sacrificing flavor. Let’s dive in!

Ingredients:

• 1 pound chicken thighs
• 1 cup sour cream
• 1 bunch of fresh cilantro
• 1 can (4 oz) green chiles
• 2 cups Mexican shredded cheese
• 8-10 corn tortillas
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Cook the Chicken in the Instant Pot:

• Season the chicken thighs with cumin, chili powder, salt, and pepper.
• Add 1 cup of water or chicken broth to the Instant Pot and place the chicken thighs inside.
• Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
• Once the cooking time is up, allow a natural release for 5 minutes, then do a quick release.
• Shred the chicken using two forks and set aside.

1. Prepare the Sauce:

• In a blender, combine the sour cream, fresh cilantro, and green chiles. Blend until smooth.

1. Assemble the Enchiladas:

• Preheat your oven to 375°F (190°C).
• Lightly grease a baking dish.
• Warm the corn tortillas in the microwave for about 20 seconds to make them pliable.
• Take a tortilla, add a generous amount of shredded chicken, and a spoonful of the cilantro-green chile sauce. Roll it up and place it seam-side down in the baking dish.
• Repeat with the remaining tortillas.

1. Top with Sauce and Cheese:

• Pour the remaining cilantro-green chile sauce over the assembled enchiladas.
• Sprinkle the Mexican shredded cheese evenly over the top.

1. Bake:

• Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.

1. Serve and Enjoy:

• Remove from the oven and let the enchiladas cool for a few minutes before serving.
• Garnish with extra cilantro if desired and serve with your favorite sides like Spanish rice or a fresh salad.

Instant Pot Chicken Enchiladas

Recipe by Jeena WilderCourse: DinnerCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

4

minutes

Cooking time

40

minutes

Ingredients

• 1 pound chicken thighs

• 1 cup sour cream

• 1 bunch of fresh cilantro

• 1 can (4 oz) green chiles

• 2 cups Mexican shredded cheese

• 8-10 corn tortillas

• 1 teaspoon cumin

• 1 teaspoon chili powder

• Salt and pepper to taste

Directions

• Season chicken thighs with cumin, chili powder, salt, and pepper.
• Add 1 cup of water or chicken broth to the Instant Pot, place chicken inside, and cook on high pressure for 10 minutes.
• Allow a natural release for 5 minutes, then do a quick release, and shred the chicken with two forks.
• Blend together sour cream, fresh cilantro, and green chiles until smooth.
• Preheat oven to 375°F (190°C) and lightly grease a baking dish.
• Warm corn tortillas in the microwave for 20 seconds to make them pliable.
• Fill each tortilla with shredded chicken and a spoonful of cilantro-green chile sauce, then roll and place seam-side down in the baking dish.
• Repeat with the remaining tortillas, then pour remaining sauce over the enchiladas.
• Sprinkle shredded Mexican cheese on top.
• Bake for 20-25 minutes until cheese is melted and bubbly, then let cool for a few minutes before serving. Garnish with extra cilantro if desired.

Recipe Video

These Chicken Enchiladas are sure to be a hit with your family and friends. Quick, easy, and bursting with flavor—what more could you ask for? Don’t forget to share your creations and tag me. Happy cooking!