INSTANT POT SOUR CREAM CHICKEN ENCHILADA CASSEROLE
An easy casserole with all the flavor of rolled enchiladas without all the work! A weeknight dinner staple at our house!
Provided by Heather Cheney
Categories Main
Time 35m
Number Of Ingredients 11
Steps:
- Place black olives, green chiles, chipotle chili powder, oregano, salt and chicken broth in the Instant Pot. Stir to combine and place frozen chicken breasts into the broth mixture.
- Lock Instant Pot lid in place making sure the venting valve is sealed.
- Cook on high pressure for 3 minutes.
- When the cooking time is up, allow the pressure to release naturally for 18 minutes, then do a quick pressure release and when the pressure pin drops, remove the lid.
- Remove the chicken from the broth and place on a cutting board. Allow to cool for a few minutes and cut or shred into bite-sized pieces.
- Set Instant Pot on "Saute" mode and bring broth to a simmer.
- In a small bowl, mix the cornstarch with the sour cream until smooth and whisk into the simmering broth. Whisk until smooth and bring to a simmer. Cook until thickened-- about 1 minute and stir in the chicken and tortilla pieces. Cook for 1 minute longer and turn off the Instant Pot.
- Sprinkle cheese over the top of the casserole and cover with the lid until the cheese is melted.
Nutrition Facts : ServingSize 1 serving, Calories 758 kcal, Carbohydrate 43 g, Protein 58 g, Fat 40 g, SaturatedFat 21 g, Cholesterol 201 mg, Sodium 1416 mg, Fiber 5 g, Sugar 3 g
INSTANT POT® CHICKEN ENCHILADAS
I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since. Now with our Instant Pot® it's been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!
Provided by Carrie Bell
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
- Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
- Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
- Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
- Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
- Bake in the preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 16.4 g, Cholesterol 43.3 mg, Fat 10.2 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 4.7 g, Sodium 548.6 mg, Sugar 1.2 g
INSTANT POT SOUR CREAM CHICKEN ENCHILADAS
Tender chicken in a creamy sour cream and green chile sauce with tortillas and cheese.
Provided by 365 Days of Slow and Pressure Cooking
Categories Chicken
Time 32m
Number Of Ingredients 16
Steps:
- Add chicken into Instant Pot. Sprinkle in the salt, pepper, smoked paprika, oregano, cumin, chili powder, garlic powder and onion powder. Stir to coat the chicken in the seasonings.
- Pour in the broth and green chilies.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir the flour into the melted butter until smooth and creamy.
- Move chicken to a cutting board.
- Turn Instant Pot to sauté setting. Stir the flour mixture into the Instant Pot to thicken the sauce. While the sauce is thickening, chop or shred the chicken. Return the chicken into the pot.
- Turn off Instant Pot. Stir in the sour cream, tortillas and cheese.
- Scoop onto plates and serve topped with fresh salsa.
Nutrition Facts : Calories 540 calories, Sugar 2.3 g, Sodium 890.2 mg, Fat 32.4 g, SaturatedFat 16.7 g, TransFat 0.3 g, Carbohydrate 25.1 g, Fiber 1 g, Protein 36.6 g, Cholesterol 180.2 mg
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- Hit “Sauté” on the Instant Pot and adjust so it’s on the “Less” or “Low” setting. Melt the butter and constantly whisk in the flour as it will bubble and thicken. This is called a “roux” (how fancy French of you)
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