Now with our Instant Pot, this chicken enchilada casserole has been improved and made better than ever! 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. For a different take on chicken enchiladas that will make everyone happy, give this one a try!
Ingredients
- 1.5 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1.5 pounds skinless , boneless chicken breasts, or more to taste
- 0.5 cups chicken broth
- 3 cups shredded Monterey Jack cheese , divided
- 2 cans green enchilada sauce , 10 ounce
- 1 can chopped green chilies , 4 ounce
- 0.5 cups chopped onion
- 2 jalapeño peppers , chopped, or more to taste
- 1 tablespoon olive oil
- 16 corns tortillas , or more to taste
- 1 can red enchilada sauce , 10 ounce
Instructions
-
1
Mix chili powder, salt, and cumin together in a bowl. Rub mixture all over chicken.
-
2
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 the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build.
-
3
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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4
Release the pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then release the remaining pressure using the quick-release method, about 5 more minutes. Unlock and remove the lid.
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5
Meanwhile, stir 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapeños together in a large mixing bowl to thoroughly blend.
-
6
Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add chicken to the mixing bowl and stir until blended with cheese mixture.
-
7
Heat olive oil in a skillet. Soften tortillas, one at a time, by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
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8
Spoon 2 to 3 tablespoons chicken mixture onto each tortilla, then roll up and place seam-side down into the prepared baking dish.
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9
Combine remaining green enchilada sauce with red enchilada sauce in a bowl; pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese over top.
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10
Bake in the preheated oven for 20 to 25 minutes.
Nutrition Facts
Per serving
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