Recipes

Chicken Enchiladas

These Chicken Enchiladas are packed with flavor and perfect for a satisfying family meal. Made with tender shredded chicken seasoned with chili powder and cumin, the filling is combined with black beans and wrapped in soft tortillas soaked in rich cooking juices. Smothered with a blend of diced tomatoes, enchilada sauce, and melted Mexican cheese, this dish is baked to perfection for a cheesy, hearty result. Optional green chilies add an extra kick, and a garnish of cilantro or green onions completes this comforting, delicious dish.

Ingredients

3lbs of chicken (breast or thighs)
1 container of siete enchilada sauce
2 cups broth
8 siete softshell tortillas
1 can of diced tomatoes
14 oz of black beans
2 cups shredded cheese (Mexican Blend)
2 tsp chili Powder
2 tsp cumin
1 tsp salt
1 tsp pepper
Optional hatch green chilies

Instructions

Grab your instant pot and place chicken, seasonings, broth and 1/4 of the siete enchilada sauce. Place it on high pressure cook for 10 minutes.
Set your oven to 400 degrees.
In a bowl, mix 1 can of diced tomatoes, hatch green chilies (optional) and remaining enchilada sauce.
In a 9x13 pan spread a thin layer of the sauce.
When chicken is cooked, shred in a separate bowl. KEEP the cooking juices from the instant pot!
Time to assemble!
Take a tortilla and completely submerge in instant pot juice's.
Next fill tortilla with shredded chicken and beans.
Wrap tortilla like a burrito and place into the pan.
IF YOU WANT YOURS EXTRA CHEESY ADD CHEESE INTO THE TORILLA FILLING.
Make sure all 8 enchiladas are spread evenly throughout the pan.
Pour remaining enchilada sauce (NOT the cooking juices) on top of the enchiladas.
Sprinkle the cheese evenly.
Cover with tin foil and place into the oven for 35 minutes.
Allow enchiladas to rest and cool for 5-10 minutes.
Garnish (optional) with cilantro or green onions.