INSTANT-POT RED CHICKEN ENCHILADAS
These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the Mexican-American favorite.
Provided by Janet A. Zimmerman
Categories Instant Pot Pressure Cooker Chicken Tortillas Bake Cheese Chile Pepper Monterey Jack Dinner
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pressure cook the chicken:
- Put the chicken thighs in the Instant Pot. Pour in the ancho chile sauce. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the chicken to a bowl and let it cool for a few minutes. Keep the sauce warm.
- Prepare the filling:
- When the chicken is just cool enough to handle, cut or pull it into bite-size chunks. Mix in about 2/3 cup of the warm sauce; the chicken should be well coated with sauce but not drowning. Put the onion in a small bowl.
- Prepare the tortillas.
- Preheat the oven to 350°F. Place 6 tortillas on a baking sheet in a single layer. Brush the tortillas lightly with the oil (or spray with cooking spray), then turn them over and repeat on the other side. Bake just until the tortillas are warm and pliable, about 3 minutes. Remove from the oven and place the tortillas in a stack on a plate. Cover with aluminum foil to keep warm. Repeat with the remaining 6 tortillas. (If you have two baking sheets, you can heat them all at once.) Leave the oven on.
- Make the enchiladas:
- Spoon about 1/2 cup warm sauce into a 9-by-13-inch baking dish. Place one tortilla in the sauce and flip it so it's lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla.
- For Mexican-American-style enchiladas: Sprinkle a tablespoon of shredded Monterey Jack cheese over the chicken and onion.
- Finish the enchiladas:
- Roll the tortilla up and place it at the end of the dish, seam-side down. Repeat with the remaining tortillas. When all the enchiladas are filled and rolled, pour enough sauce over them to just cover them (they should not be swimming in sauce).
- For Mexican-American-style enchiladas: Sprinkle the rest of the shredded Monterey Jack cheese over the enchiladas.
- Bake the enchiladas:
- Bake until warmed through, 8 to 10 minutes. Sprinkle the queso fresco over the enchiladas and serve.
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Beauty of razad kashmir
[email protected]I made these enchiladas with ground turkey instead of chicken, and they turned out great! The turkey was still tender and juicy, and the sauce was flavorful. I would definitely recommend this recipe to anyone who is looking for a healthier alternativ
Shisu Bhai9888
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. The chicken was tender and the sauce was flavorful. I would recommend this recipe to anyone who likes spicy food.
Amanda Majozi
[email protected]I made these enchiladas for a potluck, and they were a huge hit! Everyone loved them. The chicken was perfectly cooked and the sauce was delicious. I would definitely recommend this recipe.
zareen khurram
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce, and it worked perfectly. The chicken was tender and juicy, and the cheese was melted and gooey. I would definitely recommend this recipe.
Saeed Life
[email protected]I made these enchiladas with ground turkey instead of chicken, and they turned out great! The turkey was still tender and juicy, and the sauce was flavorful. I would definitely recommend this recipe to anyone who is looking for a healthier alternativ
Crystal Blackwell
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. The chicken was tender and the sauce was flavorful. I would recommend this recipe to anyone who likes spicy food.
Say TellUs
[email protected]I made these enchiladas for a potluck, and they were a huge hit! Everyone loved them. The chicken was perfectly cooked and the sauce was delicious. I would definitely recommend this recipe.
Christian G
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce, and it worked perfectly. The chicken was tender and juicy, and the cheese was melted and gooey. I would definitely recommend this recipe.
Mr Neon
[email protected]I'm not a big fan of Mexican food, but I really enjoyed these enchiladas. The chicken was tender and the sauce was flavorful. I would definitely recommend this recipe to anyone who is looking for a new Mexican dish to try.
Mandah Jox
[email protected]I made these enchiladas with chicken breasts instead of thighs, and they turned out great! The chicken was still tender and juicy, and the sauce was flavorful. I would definitely recommend this recipe.
Phethile Sgalelana
[email protected]These enchiladas were a bit spicy for my taste, but they were still very good. The chicken was tender and the sauce was flavorful. I would recommend this recipe to anyone who likes spicy food.
Slevel FF
[email protected]I'm a big fan of enchiladas, and these were some of the best I've ever had. The chicken was perfectly cooked and the sauce was delicious. I would definitely recommend this recipe.
Kiran Rana
[email protected]These enchiladas were easy to make and turned out great! The chicken was tender and juicy, and the sauce was flavorful. I will definitely be making this recipe again.
Hisham Ahmad
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them. The chicken was perfectly cooked and the sauce was amazing. I will definitely be making this recipe again.
megan drennon
[email protected]I'm not usually a fan of enchiladas, but these were delicious! The chicken was moist and flavorful, and the sauce was rich and creamy. I would definitely recommend this recipe.
Mrs Applex
[email protected]These enchiladas were a hit with my family! The chicken was tender and flavorful, and the sauce was perfectly spicy. I will definitely be making this recipe again.