Recipe By Carrie Bell
Rating
Published Jun 23rd
Prep 30m Cook 35m Additional 10m Ready In 75m
Servings 16 enchiladas Calories 222.3

I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It’s been a hit with family and friends ever since. Now with our Instant Pot® it’s been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!

Recipe Ingredients

  • 1 ½ teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 ½ pounds skinless, boneless chicken breasts, or more to taste
  • ½ cup chicken broth
  • 3 cups shredded Monterey Jack cheese, divided
  • 2 (10 ounce) cans green enchilada sauce, divided
  • 1 (4 ounce) can chopped green chilies
  • ½ cup chopped onion
  • 2 jalapeno peppers, chopped, or more to taste
  • olive oil
  • 16 corn tortillas, or more to taste
  • 1 (10 ounce) can enchilada sauce

Cooking Directions

  1. 1 Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
  2. 2 Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  6. 6 Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
  7. 7 Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
  8. 8 Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
  9. 9 Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
  10. 10 Bake in the preheated oven for 20 to 25 minutes.

Nutrition Facts

  • Calories 222.3
  • Carbohydrate 16.4 g
  • Cholesterol 43.3 mg
  • Fat 10.2 g
  • Fiber 2.5 g
  • Protein 16.5 g
  • Saturated Fat 4.7 g
  • Sodium 548.6 mg
  • Sugar 1.2 g

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Reviews

  1. Very tasty! I only had small tortillas, so I just layered everything in the casserole dish. I then baked, covered, for 30 minutes and uncovered for another 5-10. The whole family enjoyed it!
  2. Everyone loved it, including the pickiest of all picky eaters!
  3. We made this and it was a huge hit! I admit I added a touch of extra heavy cream and some Greek yogurt (I use in lieu of sour cream- tastes the same in dishes, but it’s lower fat and higher in protein). I added them to add a little richness to the dish - - Read more ...
  4. Simple and delicious! Will definitely be making again.
  5. It is now my favorite enchilada. Was perfect for Cinco de Mayo
  6. We loved this recipe!! It was so good and easy to make. I added a little more chicken then the recipe called for and it still turned out great. I also used some flour tortillas along with some corn. Both ways turned out awesome!! We had a couple left over and they were just as - Read more ...
  7. the only change was that we added some left over corn. It was absolutely delicious!
  8. The Instant Pot®certainly speeds up the process of these tasty enchiladas. I used a blend of Monterey Jack and cheddar cheese. I didn't have red sauce on hand so I used only green nontheless these are keepers.
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