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.
PRODUCTS USED
