So last night I made homemade Instant Pot Chicken Enchiladas and they were delicious and SO easy!! It took a total of 45 minutes and not that many dishes. That is a win for me! I did a video of me making them on my instagram and saved it underneath a highlight called “Instant Pot Recipes” on my page. You can check it out Here.
I wanted to share the full recipe with you all on my blog and Pinterest! Here it is below! 🙂 You can easily save to Pinterest or your device, or print this recipe below!
Instant Pot Chicken Enchiladas
This fast, easy and yummy Homemade Chicken Enchiladas will want your family wanting more! 🙂
- 4 tbsp Light Sour Cream
- 1 bag Fiesta Blend Shredded Cheese
- 1 can Natural Chicken Broth (33% less sodium)
- 1 can Old El Paso Green Chile Enchilada Sauce
- 1 package Frozen Bell Peppers & Onion Mix
- 1 lb Frozen Chicken Breast Tenderloins
- 1 package La Banderita Carb Counter Whole Wheat Tortillas
- Pepper & Garlic to your liking.
Here is a picture of all of the ingredients, just for reference!
Put Chicken broth in Instant Pot. Add 6 frozen chicken breast tenderloins. Add the package of bell peppers & onion. Add pepper and garlic powder. Lock the lid, Press Meat, then Manual then it will say “15” and it will preheat/begin to cook on its on!
Once it is done, take the chicken out and shred it. Drain the chicken broth from the peppers and onion.
In a skillet: Add the shredded chicken, peppers/onions, 4 Tbsp. Light Sour Cream, About 1/4 cup of Green Chile Enchilada sauce and stir. Add some shredded cheese (I used about 1/2 cup) after it is all mixed.
Put the chicken enchilada mixture into each tortilla into a baking dish. Top the enchiladas with green chile sauce and shredded cheese.
Top the enchiladas with green chile sauce and shredded cheese.
Bake at 400 degrees for 10 minutes or so! All done! Enjoy! 🙂
For serving, I added sour cream and cilantro on top!
Hoping you all have a great weekend!!