Chicken Enchilada Instant Pot Recipes

Instant Pot Chicken Enchiladas Easy Healthy Enchilada …

WebJan 17, 2020 · Splash the water into the pot and with a wooden spoon or rubber spatula, scrape up any stuck-on bits of food. Return the chicken …

Rating: 4.9/5(38)
1. Season both sides of the chicken with the chili powder, cumin salt, and pepper and rub to coat.
2. Set the Instant Pot to SAUTE and add the oil. Once hot and shimmering, add the chicken breasts in a single layer. Sear on each side for 2-3 minutes, just until brown (the chicken does not need to be cooked through). Remove to a plate and set aside.
3. Turn the Instant Pot OFF. Splash the water into the pot and with a wooden spoon or rubber spatula, scrape up any stuck-on bits of food. Return the chicken to the pot, then pour a generous ½ cup of enchilada sauce (that’s about half of a 10-ounce can) over the top of the chicken.
4. Lock the lid in place. Cook on manual (high) pressure for 8 minutes. As soon as the time is up, vent immediately. Carefully open the lid. Check the chicken for doneness. It should register 165 degrees F on an instant read thermometer (if it is not done, reseal and cook an additional 1 to 2 minutes as needed; I find that if the chicken is at 160 degrees F, covering it and letting it rest for a few minutes will bring it to temperature.) Remove the chicken to a plate. Turn the Instant Pot to saute and bring the cooking liquid to a simmer. Let simmer until the liquid thickens and reduces by roughly half, about 5 minutes, stirring periodically.

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Instant Pot Low Carb Chicken Enchiladas A Cup Full …

WebMar 14, 2019 · Remove chicken and shred with a fork. Return the shredded chicken to the Instant Pot and add 1 cup of Plain Greek Yogurt. Mix …

Rating: 3.4/5(7)
1. Season both sides of chicken with Taco Seasoning and place in Instant Pot or Electric Pressure Cooker.
2. Pour diced green chiles over chicken.
3. Next, pour 1 can of the red enchilada sauce over chicken.
4. Set Instant Pot for ten minutes.

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Low Carb Keto Chicken Enchiladas Whole Lotta Yum

WebApr 26, 2020 · Cook the Chicken. In a large skillet over medium-high heat, heat the olive oil in the pan. Cook the onions for 3-4 minutes until the …

1. Preheat the oven to 350F.
2. Cook the Chicken In a large skillet over medium-high heat, heat the olive oil in the pan. Cook the onions for 3-4 minutes until the onion starts to soften.
3. Add the bite-sized chicken pieces, cumin, and chili powder and cook until the pieces are white on the outside. The chicken won't be cooked all the way through at this point, but will finish cooking in the oven. Stir in the drained green chilis.
4. Feel free to substitute roasted chicken or another type of shredded chicken you might have on hand. Making low carb enchiladas makes perfect use for leftover shredded chicken!

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Low Carb Chicken Enchiladas iFoodReal.com

WebSep 8, 2023 · Whisk and set aside. Preheat large non-stick skillet on medium heat and add 1/2 tablespoon of oil to coat. Add poblanos with a …

1. Preheat oven to 425 degrees F and line rimmed baking sheet with foil or parchment paper. In a small bowl, mix chill powder with cumin and rub chicken breasts with the mixture. Place in a single layer on prepared baking sheet along with poblanos (3 green bell peppers + 2 jalapeños). Bake uncovered for 35 minutes. Remove from the oven, transfer chicken to a medium bowl and peppers to another bowl that you can cover tightly with a lid. Let peppers sit covered and chicken to cool down for 15 minutes.
2. In the meanwhile, rinse Swiss chard and shake off excess water. Lay flat on a cutting board, one leaf at a time, and using sharp knife remove the membrane and cut into 2 parts. Repeat the same steps with remaining leaves. You should end up with 8 "tortillas". Set aside.
3. In a medium bowl, mix together Enchilada Sauce Ingredients. Spread 1 cup sauce on the bottom of 8" x 11" baking dish. Set aside.
4. Remove the stem, seeds (leave some in, they are not very hot) and skin from poblanos (3 green bell peppers + 2 jalapeños). Some skin left on is fine. Cut or rip with your hands into wide strips and set aside in a bowl. Shred cooled down chicken using 2 forks and mix with 1 + 1/2 cup Enchilada Sauce.

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