Instant Pot Green Chili Chicken Enchiladas
Instant Pot Green Chile Chicken Enchiladas
It’s no secret I will find just about any excuse to use my instant Pot. It’s also a known fact that my mom’s Green Chile Chicken Enchiladas are my all time favorite dinner. Since my parents moved to Idaho to be with me and my family we have had a Christmas tradition of having Green Chile Chicken Enchiladas with Spanish rice and beans on Christmas Day. This year my mom wanted to do something different, I begrudgingly agreed. The more I thought about it the more I still really had my heart set on our Mexican food spread so I deiced it was time to try and use my Instant Pot to make my favorite meal even bettter.
Of course, these enchiladas are not completely made in the Instant Pot like my other version of the Crock Pot Green Chili Chicken Enchilada Casserole but cooking the enchilada filling ingredients in the Instant Pot makes the chicken very moist, even after baking them in the oven. I won’t ever go back to making these on the stovetop.
Instant Pot or Stovetop
Regardless of how you prepare the filling for the Green Chile Chicken Enchiladas, they are a labor of love. However, using the Instant Pot frees up space on your stovetop and you can move on to warming up your corn tortillas while the chicken is cooking.
How to make Green Chili Chicken Enchiladas
Instant Pot Instructions:
Start by turning your Instant Pot sauté function on. When the display reads HOT Add in 1 Tbs. of extra virgin olive oil, diced onion, green chilies, and garlic. Sauté until the onion is translucent. Add water, and 1 cup of green chili enchilada sauce. Layer your chicken breasts so most of them are submerged in the liquid. Sprinkle with black pepper and salt. Hit cancel/keep warm and lock the lid in place with the vent knob to sealing. Using the manual/pressure cook setting set the cooking time for 10 minutes for thawed chicken and 15 minutes for frozen chicken breasts.
Once the cooking time is complete and your Instant Pot beeps let the pressure natural pressure release (NPR) for 15 minutes. After the 15 minute, NPR turn the venting knob to vent the remaining steam. This still may take a few minutes. Once the lid can be removed shred up the chicken with two forks.
There will be more liquid than you want in the pot at this point, and the amount will vary depending on the chicken being thawed or frozen to start with. Turn the sauté function back on and reduce until the chicken mixture is thick and most of the water has evaporated. This took about 10 minutes for me. Be sure to stir this every so often while it’s reducing.
In a large skillet heat 1-2 Tbsp. of EVOO on medium-high heat. When the skillet is hot add diced onion, green chilies, and garlic and sauté until the onion is translucent. Add to the skillet diced chicken breasts season with salt and pepper. Cook chicken fully and 3/4 cup of the green chili enchilada sauce. Warm chicken mixture through before spooning into warmed corn tortilla shells. Pour Wrap corn shells and place seam side down in the pan. Pour remaining enchilada sauce evenly over the enchiladas and top with cheese.
Prepare corn tortillas
To keep the corn tortillas from breaking when you roll up the enchiladas you’ll need to prepare them while the chicken is cooking. I recommend working in batches of 2 or 3 tortillas at a time. Using a nonstick skillet heat 1 tsp of EVOO at a time and warm both sides of the corn tortilla until soft. Place warmed tortillas on a paper towel-lined plate. You will need 18-20 prepared tortillas depending on the size of the baking pan you are using.
Quick and easy method:
Spray a large cookie sheet with EVOO, and lay one layer or corn tortilla shells on the cookie sheet. Lightly spray them and then move them into a row overlapping. Repeat until you have 18-20 prepared tortilla shells. Place the cookie sheet in the oven for 3-4 minutes or until tortillas bend without breaking.
Once your tortillas are prepared set them aside and coat the bottom of your pan with green enchilada sauce, about 1/3 cup. Begin spooning the chicken filling mixture on the corn tortillas and rolling uptight. Place them seam side down in the prepared pan and continue until your pan is full. Pour the remaining Green Chile enchilada sauce evenly over the top. Top with 3 cups of Colby jack cheese.
To bake enchiladas
Bake at 350° for 25-30 minutes. Let them cool 10 minutes before serving. Top with fresh cilantro, avocado, tomatoes, sour cream, homemade salsa, or anything else your heart desires.
Serve with Instant Pot Spanish Rice and black beans.
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Instant Pot Green Chile Chicken Enchiladas
- 2-4 Tbsp Extra Virgin Olive Oil
- 1 Medium white onion, diced fine
- 1 Tbsp. Minced Garlic
- 4-5 Thin chicken breast (2 lbs.)
- 28 oz Can Las Palmas Green Chile Enchilada Sauce
- 4 oz can diced green chilies
- ¼ cup water
- 18-20 corn tortillas warmed
- ½ tsp Sea salt
- ½ tsp Black pepper
- 3 Cups Colby Jack Cheese, Shredded
- Fresh Cilantro, chopped
- Sliced black olives
- Hot sauce
- Diced avocado
- Sour cream
- Turn on the Instant Pots sauté function. Add in 1 Tbs. of extra virgin olive oil.
- When the display reads HOT add diced onion and minced garlic, and green chilies. Saute until the onion is translucent.
- Add 1/4 cup of water, and 3/4 cup of green enchilada sauce.
- Layer your chicken breasts so most of them are submerged in the liquid.
- Sprinkle with black pepper and salt.
- Press cancel/keep warm and lock the lid in place with the vent knob to sealing.
- Using the manual/pressure cook setting set the cooking time for 10 minutes for thawed chicken and 15 minutes for frozen chicken breasts.
- Preheat oven to 350°
- When the cooking time is complete the Instant Pot beeps let the pressure natural pressure release (NPR) for 10 minutes.
- Once the lid can be safely removed shred the chicken with two forks.
- If needed Turn the saute function back on and reduce until the chicken mixture is thick and most of the water has evaporated. This can take up to 10 minutes. Be sure to stir often while it's reducing.
- Warm tortillas on a cookie sheet sprayed with olive oil in the oven or in a skillet.
- Coat the bottom of the baking pan with 1/3 cup of green enchilada sauce.
- Spoon the chicken filling mixture on the corn tortillas and rolling uptight.
- Place them seam side down in the prepared baking pan and continue until your pan is full.
- Pour the remaining green enchilada sauce evenly over the top.
- Top evenly with cheese
- Bake at 350° for25-30 minutes. Let them cool 10 minutes before serving.
See blog for stovetop instructions
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Serving Size:1 enchilada
Amount Per Serving: Calories: 289Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 48mgSodium: 282mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 18g
Nutrition information is an estimate.