Simple Homemade Chicken Enchiladas
Ingredients
The filling and sauce
-
2
lbs.
Chicken Breast Filets
-
½
cup
Onion
-
10
ounces
Tomatoes with Green Chilies
-
⅓
cup
Water
-
2
tsp.
Chili Powder
-
1
tsp.
Onion Powder
-
½
tsp.
Cumin
-
to taste
Salt
-
to taste
Pepper
The tortillas and cheese
-
12
Whole
Wheat Tortillas
-
1½
cups
Mexican Blend Cheese
Garnishes
-
to taste
Sour Cream
-
to taste
Avocado
-
to taste
Cilantro
-
to taste
Green Onions
Instructions
- Spray the Instant Pot with cooking spray and set to sauté on high.
- Season the chicken with salt and pepper, then sear on both sides for about 2 minutes.
- Add onion and cook until translucent, about 1 minute.
- Return chicken to the pot, add tomatoes, water, and spices, then stir.
- Seal the pot and cook on Manual High Pressure for 12 minutes.
- Allow a 5-minute natural release, then shred the chicken.
- Boil the sauce in the pot for 10 minutes to reduce.
- Blend the sauce until smooth.
- Assemble enchiladas with cheese and chicken, roll, and place in a casserole dish.
- Pour sauce over the enchiladas and top with remaining cheese.
- Bake at 400°F for 20 minutes until hot and bubbly.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
30g
Sodium
600mg
Cholesterol
70mg
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