Chicken Enchilada Recipe

    Posted by  ·  April 11, 2018

    This chicken enchilada recipe is a family favorite at our home.  The best part it is easy and I make the chicken filling in no time at all with the use of my Instant Pot. These chicken enchiladas are made with simple ingredients that you can keep in your pantry for anytime your family wants a Mexican feast.  We serve these enchiladas alongside Instant Pot Mexican Beans and Rice. YUM! If you prefer enchiladas in a white creamy sauce try my creamy chicken enchiladas.

    chicken enchiladas

    Chicken Enchiladas Ingredients

    • 2 pound boneless skinless chicken breasts
    • 2 cans (15 ounces each) enchilada sauce (or one large 28-ounce can)
    • 1 small can (about4 ounces) chopped green chilies
    • 16 corn or flour tortillas (6 inch size)
    • 3 cups shredded Mexican cheese blend
    • Sour cream, optional

    How to make Chicken Enchiladas

    Cut chicken into large chunks.  Combine the chicken, enchilada sauce, and chilies into the inner pot of the Instant Pot. Cook on high pressure for 12 minutes. Remove chicken and shred with about 1/2 cup sauce in the pressure cooker.  Save remaining sauce.  Place about 1/4 cup chicken and 1/8 cup shredded cheese inside each tortilla and roll, Note if using corn tortillas heat them first so they can be easily rolled. I make two pans. Spray pans with cooking spray. In each pan place 1 cup sauce, 8 rolled enchiladas. Pour remaining sauce. Sprinkle with remaining cheese.
    Pour remaining reserved juices over top; sprinkle with cheese. Cover and bake the second dish at 350° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.  I cover the second pan and freeze for up to 3 months.  To use frozen enchiladas thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.  chicken enchilada recipe

    Chicken Enchilada Recipe

    Course Main Course

    Ingredients

    • 2 pound boneless skinless chicken breasts
    • 2 cans 15 ounces each enchilada sauce (or one large 28-ounce can)
    • 1 small can about4 ounces chopped green chilies
    • 16 corn or flour tortillas 6 inch size
    • 3 cups shredded Mexican cheese blend
    • Sour cream optional

    Instructions

    1. Cut chicken into large chunks.  Combine the chicken, enchilada sauce, and chilies into the inner pot of the Instant Pot. Cook on high pressure for 12 minutes. Remove chicken and shred with about 1/2 cup sauce in the pressure cooker.  Save remaining sauce.  Place about 1/4 cup chicken and 1/8 cup shredded cheese inside each tortilla and roll, Note if using corn tortillas heat them first so they can be easily rolled. I make two pans. Spray pans with cooking spray. In each pan place 1 cup sauce, 8 rolled enchiladas. Pour remaining sauce. Sprinkle with remaining cheese.
    2. Pour remaining reserved juices over top; sprinkle with cheese. Cover and bake the second dish at 350° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.  I cover the second pan and freeze for up to 3 months.  To use frozen enchiladas thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.

    I hope you give this chicken enchilada recipe a try!  It is a deliscious simple dinner!

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    Filed Under: Main Courses, Recipes

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