Instant Pot Chicken Enchiladas Recipe Old El Paso

Easy Chicken Enchiladas Mexican Recipes Old El Paso

WEBHeat oven to 350°F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray. In 12-inch skillet, heat oil over …

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
2. In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
3. Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
4. Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.

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Loaded Instant Pot Chicken Enchiladas – She Keeps a …

WEBMay 28, 2021 · Preheat oven to 350 F. (175 C.) Grease an 8” x 8” pyrex dish with either cooking spray or a small amount of olive oil and lay 1 of …

Rating: 5/5(2)
1. Add 2 chicken breasts and ¾ cups water to an Instant Pot. Give them a nice sprinkle of garlic powder, chipotle chili powder, onion powder, smoked paprika and cayenne pepper (optional - if you want to make it spicy). Keep the spices handy because you’ll re-spice the chicken when it’s done cooking.
2. Close the lid and make sure the steam release valve is DISENGAGED, so that it does not release steam as it cooks. Set the Instant Pot to PRESSURE COOK for 15 minutes.
3. While the pot is building pressure and cooking the chicken, cut the kernels off of 1 fresh ear of corn, add 1 tsp. olive oil to a sauté pan and sauté kernels over HIGH heat. Don’t move the corn at all for about 3 minutes. This will create a lovely char on one side. Then, use a spatula to mix it in the pan and sauté for 2-3 minutes more. NOTE: It’s a good idea to use a spatter screen over your pan so that the corn doesn’t pop and jump out. If you don’t have one, use a vented lid. You can leave it in the pan until your chicken is done.
4. Grate 1 cup of Monterey Pepper Jack cheese and set aside. Once the chicken is done, carefully press the release valve and allow pot to de-pressurize and release steam.

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Chicken Enchiladas Old El Paso

WEBSpray 11x7-inch (2-quart) glass baking dish with cooking spray. In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice …

1. Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2. In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
3. In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.
4. Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.

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