If you're craving a taste of Mexico but short on time, these Instant Pot Chicken Enchiladas are here to save the day! Packed with flavor from both red and green sauces, along with a medley of beans, corn, and spices, these enchiladas are a fiesta for your taste buds. Let's dive into the recipe:
Ingredients: - 3 pounds of boneless, skinless chicken breasts - 1 can (15 ounces) of green enchilada sauce - 1 can (30 ounces) of red enchilada sauce - 1 can (4 ounces) of diced green chilis - 1 cup sweet corn (frozen or canned) - 1 cup black beans, drained and rinsed - 1 cup Mexican pinto beans (or regular pinto beans), drained and rinsed - 1 cup refried beans - 1 1/2 cups shredded Mexican blend cheese - 8-10 large flour tortillas - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon garlic powder - Salt and pepper to taste - Chopped fresh cilantro and sliced green onions for garnish (optional) Instructions: 1. Prepare the Chicken: - Season the chicken breasts with chili powder, cumin, garlic powder, salt, and pepper. 2. Sear the Chicken: - Turn on the Instant Pot to the "Saute" function. Heat the olive oil. - Sear the chicken breasts for about 2-3 minutes per side until they have a nice golden color. You may need to do this in batches. - Remove the seared chicken and set it aside. 3. Deglaze the Instant Pot: - Add a splash of water to the Instant Pot and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This will prevent the "Burn" warning. 4. Assemble the Enchilada Filling: - In a large mixing bowl, shred the seared chicken with two forks. - Add the diced green chilis, sweet corn, black beans, Mexican pinto beans, and half of the shredded cheese. Mix well. 5. Assemble the Enchiladas: - Spread a thin layer of red enchilada sauce on the bottom of the Instant Pot to prevent sticking. - Lay out a tortilla, and spread a spoonful of refried beans down the center. - Add a generous scoop of the chicken and bean mixture on top. - Roll up the tortilla and place it seam-side down in the Instant Pot. - Repeat this process until all the tortillas are filled and arranged in the Instant Pot. 6. Sauce it Up: - Pour the green enchilada sauce over one half of the enchiladas and the red enchilada sauce over the other half. - Sprinkle the remaining shredded cheese over the top. 7. Pressure Cook: - Close the Instant Pot lid and set the valve to "Sealing." - Cook on "Manual" or "Pressure Cook" mode for 10 minutes at high pressure. - Once done, allow for a natural pressure release for 5 minutes, then carefully do a quick release. 8. Serve: - Carefully remove the enchiladas using a spatula. - Garnish with chopped cilantro and sliced green onions if desired. - Serve hot, and enjoy your delicious Instant Pot Chicken Enchiladas with both red and green sauce! These enchiladas are a flavorful and satisfying meal. Feel free to customize the ingredients and spice level to suit your taste.
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March 2024
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