Oh, the joys of a meal that’s both delicious and easy to make! This Instant Pot Chicken Enchilada recipe is your ticket to a flavorful dinner with minimal fuss. Perfect for busy weeknights or when you’re craving something hearty and satisfying.
Why This Recipe Works
- The Instant Pot locks in flavors and tenderizes the chicken in record time, making this dish both quick and delicious.
- Using store-bought enchilada sauce saves time without sacrificing taste, especially when you jazz it up with a few extra spices.
- This recipe is incredibly versatile; serve it as a filling for tacos, over rice, or as a standalone casserole.
- It’s a crowd-pleaser that can easily be adjusted for spice levels to suit everyone’s taste.
- Leftovers taste even better the next day, making it a great make-ahead meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 can (10 oz) red enchilada sauce
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup diced onions
- 1/2 cup chopped cilantro
- 8 corn tortillas
Equipment Needed
- Instant Pot or pressure cooker
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Mixing bowls
- Spatula
Instructions
Step 1: Prep the Chicken
Start by placing the chicken breasts in the Instant Pot. Pour in the chicken broth and add the cumin, garlic powder, salt, and black pepper. Secure the lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Step 2: Shred the Chicken
Remove the chicken from the Instant Pot and shred it using two forks. It should be tender and easy to pull apart. Tip: Reserve the cooking liquid to mix back into the chicken for extra moisture and flavor.
Step 3: Mix in the Enchilada Sauce
Return the shredded chicken to the Instant Pot. Stir in the enchilada sauce until the chicken is well coated. Let it simmer on the sauté setting for about 5 minutes to allow the flavors to meld together.
Step 4: Assemble the Enchiladas
Warm the corn tortillas for about 30 seconds in the microwave to make them pliable. Spoon the chicken mixture onto each tortilla, sprinkle with cheese, onions, and cilantro, then roll them up tightly. Place them seam side down in a baking dish if you’re making a casserole, or serve as is for tacos.
Step 5: Serve and Enjoy
Garnish with additional cheese, onions, and cilantro if desired. Serve hot with sides of your choice, such as rice, beans, or a fresh salad. Tip: For a crispy top, broil the assembled enchiladas for 2-3 minutes before serving.
Tips and Tricks
For those looking to elevate their Instant Pot Chicken Enchiladas, consider these advanced tips. First, toasting your spices before adding them to the Instant Pot can deepen the flavors significantly. Second, using homemade enchilada sauce can take the dish to the next level, though the store-bought version is perfectly fine. Third, letting the chicken rest in the sauce for a few minutes after cooking allows it to absorb more flavor. Lastly, for a smokier taste, try adding a chipotle pepper in adobo sauce to the mix.
Recipe Variations
- For a vegetarian version, substitute the chicken with black beans and sweet potatoes.
- Swap the red enchilada sauce for green to change up the flavor profile.
- Add a layer of refried beans inside the enchiladas for extra creaminess and protein.
- Top with avocado slices or a dollop of sour cream for added richness.
- Use flour tortillas instead of corn for a softer texture.
Frequently Asked Questions
Can I use frozen chicken?
Yes, you can use frozen chicken breasts in this recipe. Just increase the cooking time to 15 minutes on high pressure to ensure they’re fully cooked. Remember to let the pressure release naturally for safety and to keep the chicken tender.
How can I make this recipe spicier?
To add more heat, include a diced jalapeño or serrano pepper when cooking the chicken, or mix in some cayenne pepper or chili powder. You can also choose a spicier enchilada sauce or add hot sauce to taste.
Can I make this ahead of time?
Absolutely! Assemble the enchiladas up to a day in advance and store them covered in the refrigerator. When ready to eat, bake them at 350°F until heated through, about 20-25 minutes. This makes it a perfect dish for meal prep or entertaining.
Summary
This Instant Pot Chicken Enchilada recipe is a quick, flavorful, and versatile dish that’s perfect for any night of the week. With minimal prep and cook time, it’s a foolproof way to enjoy a delicious Mexican-inspired meal at home.