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Pork Carnitas Tacos
Chicken and Green Chile Enchiladas
| By : |
These saucy and cheesy enchiladas are just mildly spicy with the addition of canned green chiles. Turn up the heat by adding some jalapeños!
From Time Inc's "Instant Pot All-Time Best Recipes"
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 tablespoon oil
- 1 cup onion chopped
- 1 teaspoon garlic minced
- 42 ounces enchilada sauce
3 cans - 3 1/2 cups Pressure Cooker Rotisserie-Style Chicken chopped, recipe below
- 9 ounces chopped green chiles drained,
2 cans - 8 ounces Mexican 4-cheese blend pre-shredded
- 1 tablespoon fresh cilantro chopped
- 8 flour tortillas 10-inch torillas
- Cooking Spray
For the Rotisserie-Style Chicken
- 1 whole frying chicken
3 1/2 pounds to3 3/4 pounds - 1 tablespoon Greek seasoning
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/2 teaspoon dried Italian seasoning
- 1 tablespoon olive oil
- 14.5 ounces chicken broth
1 can
Ingredients
For the Rotisserie-Style Chicken
|
Instructions
To Make the Enchiladas
- Preheat oven to
425°F . If using the Rotisserie Style chicken recipe below, make the chicken prior to the enchiladas. - Remove lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion; cook, stirring constantly, 5 minutes or until tender. Add garlic; cook, stirring constantly, 1 minute. Turn cooker off.
- Remove inner pot from cooker. Stir in
1 1/2 cups of the enchilada sauce, chicken, and chiles. Stir in1 cup of the cheese and cilantro. - Spoon about
1/2 cup of the chicken mixture down the center of each tortilla; roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish coated with cooking spray. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining1 cup cheese. - Cover and bake at
425°F for 20 minutes; uncover and bake 10 additional minutes or until cheese melts and is golden brown.
To Make the Rotisserie Chicken
- Rinse chicken, and pat excess moisture with paper towels. Combine Greek seasoning and next 3 ingredients (through Italian seasoning) in a small bowl. Rub seasoning over entire chicken and inside body cavity.
- Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
- Place chicken, breast side down, in pot. Cook 5 minutes to brown. Turn chicken over, and cook 2 minutes. Pour chicken broth around chicken to avoid washing off the herb mixture.
- Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Turn cooker off.
- Open cooker using Natural Pressure Release. Remove chicken from pot. Let stand 10 minutes before carving. If desired, you may remove skin and bones and chop chicken for another use.
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So good and so easy!!