Cody Casey
Enchiladas are a delicious and easy-to-make Tex-Mex dish that can be adapted to suit many tastes and dietary requirements. This versatile dish can be made with chicken, pulled pork, or kept vegetarian, and can be made healthy with a few simple swaps. Using an Instant Pot to cook enchiladas is a convenient way to make this tasty meal, and in this article, we will take you through the steps to make the perfect Instant Pot enchiladas.
| Characteristics | Values |
|---|---|
| Ingredients | Chicken, corn or flour tortillas, chicken broth, enchilada sauce, cheese, cornstarch, green onions, garlic, onion, jalapeño, cilantro |
| Cookware | Instant Pot, multi-functional pressure cooker, baking dish |
| Cooking Time | 5-10 minutes in Instant Pot, 20-30 minutes in oven |
| Preparation | Season and cook chicken, shred, add sauce, assemble enchiladas, bake |
| Variations | Chicken can be cooked in slow cooker, sauce can be made from scratch or store-bought, corn tortillas are traditional but flour is less likely to crack |
| Nutrition | 509kcal, 41g carbohydrates, 47g protein, 17g fat, 7g saturated fat, 2g polyunsaturated fat, 6g monounsaturated fat, 1g trans fat, 126mg cholesterol, 1788mg sodium, 1071mg potassium, 4g fiber, 8g sugar, 854IU vitamin A, 17mg vitamin C, 294mg calcium, 4mg iron |
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What You'll Learn
Choosing the right tortillas
When it comes to choosing the right tortillas for your enchiladas, there are a few things to consider. Firstly, traditional enchiladas are made with corn tortillas. Corn tortillas are a good choice if you want to stick to the traditional method and they also tend to be gluten-free, which can be a bonus if you have guests with gluten intolerance. However, corn tortillas can be more delicate and prone to cracking or splitting during assembly.
On the other hand, flour tortillas are a popular alternative. Flour tortillas are less likely to crack or split, making them a more durable option for enchiladas. They also have a milder flavour that can be preferred by those who find corn tortillas overpowering. If you're making enchiladas for a crowd, flour tortillas might be the safer choice to ensure a consistent texture and taste.
Another factor to consider is the size of the tortillas. For enchiladas, it's best to choose smaller tortillas that are easier to roll and fit into your baking dish. You can find tortillas specifically labelled for enchiladas, or choose a soft taco size which is typically around 6 to 8 inches in diameter.
Lastly, the thickness of the tortillas can also vary. Thicker tortillas will hold up better during baking and result in a heartier, more substantial enchilada. However, thinner tortillas can be preferred for a lighter, more delicate dish. It's a matter of personal preference, but it's worth considering the balance between the filling and the tortilla so that one doesn't overpower the other.
In conclusion, when choosing tortillas for your enchiladas, consider the traditional corn tortillas or opt for flour tortillas for durability. Select a smaller size suitable for rolling, and choose a thickness that suits your preference for the overall texture and heartiness of the dish.
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Cooking the chicken
To cook the chicken, start by seasoning the chicken breasts. You can use frozen chicken breasts and add extra seasonings if you like. Place the seasoned chicken breasts into the Instant Pot. Add chicken broth and enchilada sauce over the chicken. You can also add garlic, onion, and jalapeño to the pot and sauté them before adding the chicken and broth.
Seal the Instant Pot and cook on high pressure for 8 to 10 minutes. You can also set a timer for 5 minutes if your pot doesn't have a pressure option. After cooking, carefully release the pressure and open the lid. Take the chicken out of the pot and place it on a cutting board. Use two forks to shred the chicken into small pieces.
Stir in 2 to 4 tablespoons of enchilada sauce from the Instant Pot to the shredded chicken to moisten it. You can also add chopped fresh cilantro to the sauce. Now you're ready to assemble your enchiladas!
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Making the sauce
Making enchiladas in an Instant Pot is a convenient and tasty way to prepare this classic Mexican dish. While you can use canned enchilada sauce, making your own sauce from scratch is quick and easy and will taste so much better.
To make the sauce, you'll first want to sauté garlic, onion, and jalapeño in the Instant Pot. You can use the sauté function on the Instant Pot to do this. Then, add in the chicken broth, tomato sauce, and spices. Stir to combine all the ingredients. You can also add in some green chiles if you like a little extra kick. If you're using chicken breasts, you can add them to the pot now and toss them in the sauce to coat. Seal the pot and cook at high pressure for 8-10 minutes.
Once the chicken is cooked, remove it and shred it with two forks. You can then stir in some of the enchilada sauce to moisten the chicken. You can also add some chopped fresh cilantro to the sauce at this point for extra flavor.
Your sauce is now ready to be used in your enchiladas! Spread a layer of sauce on the bottom of a baking dish, fill your tortillas with the shredded chicken, top with cheese, roll them up, and place them in the dish. Pour the remaining sauce over the enchiladas, top with more cheese, and bake in the oven until heated through and the cheese is melted.
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Assembling the enchiladas
First, spread about 1/2 cup of enchilada sauce on the bottom of a 9" x 13" baking dish. Then, fill each tortilla with shredded chicken. You can stir in some extra enchilada sauce with the shredded chicken to moisten it. Top the chicken with shredded cheese, then roll up the tortillas and place them seam-side down in the baking dish.
Once you've filled the dish with the rolled-up tortillas, pour the remaining enchilada sauce over the top, and sprinkle with more cheese. Cover the dish with foil and bake at 350°F for 20-30 minutes, or until heated through and the cheese has melted.
For the final touch, remove the foil during the last 5 minutes of cooking to brown the tops of the enchiladas. Alternatively, broil on high for 2-3 minutes.
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Baking the enchiladas
To bake the enchiladas, preheat your oven to 350°F. You will need a 9x13 baking dish, which you should spray with non-stick cooking spray or brush with oil. Spread about 1/2 cup of enchilada sauce from the Instant Pot on the bottom of the baking dish.
To assemble the enchiladas, fill each tortilla with shredded chicken and top with shredded cheese. You can use flour or corn tortillas, but corn tortillas are a more traditional choice. Roll the tortillas—you don't need to tuck in the ends—and place them seam-side down in the baking dish. Pour the remaining enchilada sauce over the rolled enchiladas and top with the remaining cheese.
Cover the dish with foil and bake at 350°F for 20-30 minutes, or until heated through and the cheese has melted. During the last 5 minutes of cooking, remove the foil to brown the tops of the enchiladas, or broil on high for 2-3 minutes.
You can also add other ingredients to your enchiladas, such as cornstarch slurry, green onions, cilantro, or jalapeños.
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Frequently asked questions
You will need chicken broth, chicken breasts, enchilada sauce, cornstarch, cheese, green onions, flour tortillas, garlic, onion, jalapeño, tomato sauce, and spices.
Set the Instant Pot to high pressure for 8-10 minutes. Then, perform a natural release for 5 minutes.
Shred the chicken with two forks and stir in 3-4 tablespoons of enchilada sauce from the Instant Pot to moisten.
Fill each tortilla with shredded chicken and top with shredded cheese. Roll the tortillas and place them seam-side down in a baking dish. Pour the remaining enchilada sauce over the enchiladas and top with more cheese. Cover with foil and bake at 350°F for 20-30 minutes.
