Instant Pot Chicken Enchiladas Recipe Aged El Paso

Instant Pot® Chicken Enchiladas Mexican Recipes

WebSpray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 3/4 cup of the enchilada sauce and the green chiles. …

1. Place chicken in 6-quart Instant Pot®. Sprinkle half of the taco seasoning mix over chicken. Turn chicken over; sprinkle remaining half of taco seasoning mix over top. Chicken should be completely coated. Add water.
2. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 10 minutes. Set pressure valve to VENTING to quick-release pressure. Chicken should be cooked through and reach internal temperature of 165°F.
3. Transfer chicken to cutting board; use two forks to shred into bite-size pieces. Discard cooking liquid.
4. Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Preview

See Also:

Show details

Low Carb Keto Chicken Enchiladas Wholesome Yum

WebOct 18, 2022 · Make low carb tortillas like this. Make the version including optional gelatin. In a large saute pan, heat oil over medium-high heat. …

Rating: 4.7/5(32)
1. Make enchilada sauce like this.
2. Make low carb tortillas like this. Make the version including optional gelatin.
3. In a large saute pan, heat oil over medium-high heat. Add the minced garlic and cook for about a minute, until fragrant.
4. Add chicken, 1 cup enchilada sauce (half of the total amount), chicken broth, and cilantro. Simmer for about 5 minutes.

Preview

See Also: Chicken Recipes, Keto RecipesShow details

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 …

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.

Preview

See Also: Chicken Recipes, Healthy RecipesShow details

Creamy Chicken Enchiladas (Low Carb Option) The Feathered …

WebOct 6, 2018 · Preheat oven to 350°F. Grease a 12 x 8-inch casserole dish with non-stick cooking spray. Add cooked shredded chicken, 1 cup cheese, and 1 can of diced chiles …

1. Preheat oven to 350 degrees. Grease a 12 x 8 casserole dish.
2. Mix chicken, 1 cup cheese, and 1 can of chilies. Warm your tortillas slightly in the microwave, wrapped in paper towels for about 30 seconds.
3. Add about 1/3 cup on each tortilla, give or take. Roll it up, and place in pan.
4. In a sauce pan, on medium heat, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat until thick and bubbly.

Preview

See Also: Chicken Recipes, Low Carb RecipesShow details