Instant Pot Chicken Enchiladas Recipe

-
Instant Pot Chicken Enchiladas Recipe
Instant Pot Chicken Enchiladas Recipe

This homemade Instant Pot Pancake Chicken Enchilada Recipe is very delicious and thanks to Instant Pot, for making it. Chicken and home-made enchilada sauce are prepared in Instant Pot, then the enchilada is assembled and baked in the oven. One feature that I like in my Instant Pot is the stir-fry feature. It's easy to saute garlic, onion and jalapenos right in the pan, then add chicken stock, tomato sauce, spices and chicken to cook. Once the chicken is cooked, remove and tear and you have all the ingredients to assemble the best chicken enchilada you have ever had. It's easy, you will never go back to the store to buy enchilada sauce again. This enchilada sauce tastes so fresh and flavorful beside canned enchilada sauce, there's really no comparison.

Prep Time: 15 Mins
Cook Time: 40 Mins
Total Time: 55 Mins

Instant Pot Chicken Enchiladas Recipe
Ingredient
  • 2 tablespoons granulated sugar
  • 4 cloves of minced garlic
  • 2 tablespoons of vegetable oil
  • 2 tablespoons cumin
  • 1 ½ lb skinless boneless chicken breast
  • 1 cup grated cheddar cheese
  • 1 cup of chicken stock
  • 2 ounces of tomato sauce
  • 12 corn tortillas
  • 2 chopped onions
  • 1 jalapeno chopped
  • 2 tablespoons of chili powder
  • Salt to taste
Instructions
  1. Pour vegetable oil into your Instant Pot and add garlic, jalapeno, and onions.
  2. Press "Saute" and cook for 2 minutes, until the onion turns golden.
  3. Add chicken stock, tomato sauce, chili, cumin, sugar and salt, stir well.
  4. Add chicken and cook under high pressure for about 10 minutes (according to the size of your chicken breast).
  5. Meanwhile, warm your tortillas in the oven, to make them softer.
  6. Quickly remove the steam and mash your chicken with a fork.
  7. Fill each tortilla with chicken, the sauce and a little cheddar, then roll and place it on a greased baking pan.
  8. Cover the baking sheet with tinfoil and bake it in the oven at 180 ° C for about 20 minutes.
  9. Serve hot with sour cream and some fresh vegetables.

Comments

Post a Comment

Popular posts from this blog

Black Bean and Quinoa Chili Bowl

-
Image
Black Bean and Quinoa Chili Bowl Black Bean and Quinoa Chili Bowl This recipe merges the delicious wonders of a burrito bowl with the savory thickness of warm chili. This ultra-healthy hybrid is perfect on a chilly day or when you’re pressed for time and crave a satisfying supper. Our vegetarian Black Bean and Quinoa Chili Bowl pairs juicy fire-roasted tomatoes and flavorful corn kernels with warm, hearty black beans. Quinoa adds nutty texture and a host of health benefits thanks to its status as a nutritional powerhouse. Yields : 6 servings: Ingredients 1 (15-ounce) can black beans, drained and rinsed 1 clove garlic, minced 1/2 cup chopped onions 1 tablespoon chili powder 1 teaspoon ground cumin 1 cup uncooked quinoa (any variety), well rinsed 1-1/2 cups corn kernels, frozen, from the cob, or drained from the can 1 red bell pepper, stemmed, seeded, and diced 1 (14.5 ounce) can diced fire-roasted tomatoes (BPA-free can) 3 cups low sodium chicken or vege
Read more

White Cranberry Martini, Winter Wonderland Cocktail Drink

-
Image
White Cranberry Martini, Winter Wonderland Cocktail Drink White Cranberry Martini, Winter Wonderland Cocktail Drink White cranberries are sweeter and less acidic than your typical cranberries, so juices have a lighter body. Adding lime brings back the tart taste, and lime and rosemary bring clean, fresh notes to the mixture. When I drink this cocktail, it reminds me of a mild winter day where the cold is unbearable and the aroma of firewood is in the air. You know, those days make you feel warm and warm even though Jack Frost might bite your nose. White Cranberry Martini, Winter Wonderland Cocktail Drink Ingredient Juice of 1 lime fresh or frozen cranberries for garnish 2 ounces of vodka * 1 ounce White Cranberry Juice 1/2 ounce of simple rosemary syrup Ice Cube Rosemary Simple Syrup make about 1/2 cup of simple syrup 1 tablespoon of fresh rosemary, crushed to release essential oils 1/2 cup sugar 1/2 cup water Instruction For simple syrup,
Read more

Easy Low Carb Taco Soup with Ranch Dressing

-
Image
Easy Low Carb Taco Soup with Ranch Dressing Easy Low Carb Taco Soup with Ranch Dressing See how to make taco soup on the stove - only takes 20 minutes and 5 ingredients! The whole family will love this easy low-carb taco soup recipe with ranch sauce. Cook Time : 20 Minutes Total Time : 20 Minutes Easy Low Carb Taco Soup with Ranch Dressing Ingredients 4 cups of beef bone broth (or optional) 3/4 cup Ranch sauce (use paleo ranch sauce for paleo, whole30, and milk-free options) 1 lb ground beef Seasoning Taco 3 tbsp (divided into 2 tbsp and 1 tbsp) 2 cans of 14.5 ounces of tomatoes (with liquid) Instructions At the bottom of a large saucepan over medium-high heat, brown the ground beef for about 7-10 minutes, until it is no longer pink. Drain if desired. Add 2 tablespoons (28 g) of tacos (2/3 of the total amount) and 3/4 cup (177 mL) of broth. Bring to a boil for a few minutes, until most of the liquid is gone. Add the remaining stock, diced tomatoes
Read more