Instant Pot Chicken Enchiladas: Easy Recipe for a Quick Dinner

Rosemary Lamb Chops: Imagine sinking your teeth into a perfectly seared lamb chop, infused with the earthy aroma of rosemary and the subtle hint of garlic. It’s a culinary experience that’s both elegant and comforting, perfect for a special occasion or a delightful weeknight dinner.

Lamb has been a prized ingredient in cuisines around the world for centuries, often associated with celebrations and feasts. In many cultures, rosemary is considered a symbol of remembrance and love, making this dish a beautiful way to honor tradition while creating new memories. The combination of lamb and rosemary is a classic pairing, dating back to ancient Mediterranean cooking, where both ingredients were readily available and highly valued.

What makes Rosemary Lamb Chops so irresistible? It’s the symphony of flavors, the tender texture of the lamb, and the relative ease of preparation. The rosemary complements the richness of the lamb, creating a savory and aromatic profile that tantalizes the taste buds. Whether you’re a seasoned chef or a novice cook, this recipe is designed to be approachable and rewarding. Plus, the impressive presentation makes it a guaranteed crowd-pleaser. Get ready to elevate your dinner game with this timeless and delicious dish!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1.5 pounds boneless, skinless chicken breasts
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 packet (1 ounce) taco seasoning
• 1/2 cup chicken broth
• 1 (10 ounce) can enchilada sauce, divided
• 12 (6-inch) corn tortillas
• 2 cups shredded cheddar cheese, divided
• Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions

Preparing the Chicken Filling:

1. Sauté the Vegetables: Turn your Instant Pot to the “Sauté” function. Add the olive oil and let it heat up for a minute or two. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic, chopped red bell pepper, and chopped green bell pepper. Cook for another 3-5 minutes, stirring occasionally, until the peppers are slightly tender. This step builds a flavorful base for our enchilada filling.
2. Add the Chicken: Place the chicken breasts on top of the sautéed vegetables in the Instant Pot. This will ensure the chicken cooks evenly and absorbs all those delicious flavors.
3. Incorporate the Remaining Filling Ingredients: Pour in the can of diced tomatoes and green chilies (undrained – we want all that juice!), the rinsed and drained black beans, and the drained corn. Sprinkle the taco seasoning evenly over the chicken and vegetables.
4. Add Chicken Broth: Pour in the chicken broth. This will provide the necessary liquid for the Instant Pot to come to pressure and cook the chicken properly. Make sure the broth doesn’t completely submerge the chicken; we’re aiming for a simmering environment, not a soup.
5. Pressure Cook: Secure the Instant Pot lid, making sure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes. The Instant Pot will take some time to come to pressure before the timer starts counting down.
6. Natural Pressure Release: Once the 10 minutes are up, let the Instant Pot naturally release pressure for 10 minutes. This means you don’t touch the valve; just let it sit. After 10 minutes, carefully release any remaining pressure by switching the valve to “Venting.” Be cautious of the steam!
7. Shred the Chicken: Carefully remove the chicken breasts from the Instant Pot and place them on a cutting board. Use two forks to shred the chicken. It should be very tender and easy to shred at this point.
8. Combine and Simmer: Return the shredded chicken to the Instant Pot and stir it into the vegetable and bean mixture. Turn the Instant Pot back to the “Sauté” function and let the mixture simmer for about 5-10 minutes, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken slightly. This step is crucial for creating a cohesive and flavorful filling.

Assembling the Enchiladas:

1. Warm the Tortillas: This is a key step to prevent the tortillas from cracking when you roll them. You can warm them in a microwave (wrapped in a damp paper towel for about 30 seconds), in a dry skillet over medium heat (for about 15 seconds per side), or even in the oven (wrapped in foil at 350°F for about 10 minutes). I usually opt for the microwave method for speed and convenience.
2. Prepare the Enchilada Sauce: Pour about 1/2 cup of the enchilada sauce into the bottom of your Instant Pot. This will prevent the enchiladas from sticking and add extra flavor.
3. Fill and Roll: Take a warmed tortilla and spoon about 1/3 cup of the chicken filling down the center. Sprinkle a small amount of shredded cheddar cheese over the filling. Roll the tortilla tightly and place it seam-side down in the Instant Pot.
4. Repeat: Continue filling and rolling the tortillas, placing them snugly next to each other in the Instant Pot. You should be able to fit all 12 enchiladas in the pot.
5. Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining shredded cheddar cheese over the top. Don’t be shy with the cheese!

Cooking the Enchiladas in the Instant Pot:

1. Pressure Cook Again: Secure the Instant Pot lid, making sure the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 5 minutes. This short cooking time is just to melt the cheese and heat the enchiladas through.
2. Quick Pressure Release: Once the 5 minutes are up, carefully perform a quick pressure release by switching the valve to “Venting.” Be cautious of the steam!
3. Serve and Enjoy: Carefully remove the enchiladas from the Instant Pot using a spatula. Be gentle, as they will be very soft. Serve immediately with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and sliced green onions.

Tips and Variations:

• Spice Level: Adjust the amount of taco seasoning and diced tomatoes and green chilies to your liking. For a milder flavor, use mild taco seasoning and regular diced tomatoes. For a spicier kick, use hot taco seasoning and add a pinch of cayenne pepper to the filling.
• Cheese: Feel free to use your favorite type of cheese. Monterey Jack, pepper jack, or a Mexican cheese blend would all be delicious.
• Vegetarian Option: Substitute the chicken with 1 (15 ounce) can of pinto beans, rinsed and drained, or with cooked vegetables like zucchini, squash, or mushrooms.
• Make Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before cooking. Just add a few minutes to the cooking time.
• Freezing: These enchiladas freeze well. Assemble them, but don’t add the enchilada sauce or cheese. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator. Top with enchilada sauce and cheese and bake at 350°F for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
• Serving Suggestions: Serve these enchiladas with a side of Mexican rice, refried beans, or a simple salad.

Why Use the Instant Pot?

The Instant Pot is a game-changer for making enchiladas because it significantly reduces the cooking time and infuses the chicken with incredible flavor. The pressure cooking process tenderizes the chicken and allows the flavors of the vegetables and spices to meld together beautifully. Plus, it’s a one-pot meal, which means fewer dishes to wash!

Troubleshooting:

• Burn Notice: If you get a “Burn” notice on your Instant Pot, it usually means there isn’t enough liquid in the pot. Stop the cooking process, carefully release the pressure, and add another 1/2 cup of chicken broth. Make sure to scrape the bottom of the pot to remove any stuck-on food before resuming cooking.
• Tortillas Cracking: If your tortillas are cracking when you roll them, they are not warm enough. Make sure to warm them thoroughly before filling.
• Enchiladas Too Soggy: If your enchiladas are too soggy, try reducing the amount of enchilada sauce you use. You can also let them sit for a few minutes after cooking to allow the sauce to thicken slightly.

Conclusion:

This Instant Pot Chicken Enchiladas recipe isn’t just another weeknight dinner option; it’s a game-changer! I’m telling you, the speed and ease with which you can whip up a batch of these flavorful enchiladas is truly remarkable. The chicken comes out incredibly tender and juicy, infused with all those delicious Southwestern spices, and the enchilada sauce melds everything together perfectly. Forget spending hours slaving over a hot stove – this recipe delivers restaurant-quality enchiladas in a fraction of the time. It’s a must-try for busy families, anyone who loves Mexican food, or frankly, anyone who appreciates a good, satisfying meal without the fuss.

But the best part? It’s incredibly versatile! Feel free to customize it to your liking.

Serving Suggestions and Variations:

* Classic Presentation: Serve these enchiladas hot, straight from the Instant Pot (carefully, of course!). Top them with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and maybe a few slices of avocado for extra creaminess. A side of Mexican rice and refried beans completes the meal perfectly.
* Spice It Up: If you like a little heat, add a pinch of cayenne pepper to the chicken mixture or use a spicier enchilada sauce. You could even throw in a chopped jalapeño or two for an extra kick.
* Cheese, Please!: While the recipe calls for a specific amount of cheese, don’t be afraid to experiment! Use a different type of cheese, like Monterey Jack or pepper jack, or add even more cheese for an extra gooey experience. A sprinkle of cotija cheese after baking adds a salty, crumbly finish.
* Vegetarian Option: Easily adapt this recipe for a vegetarian meal by substituting the chicken with black beans, corn, and sweet potatoes. You can also add some sautéed mushrooms or zucchini for extra flavor and texture.
* Make-Ahead Meal: These enchiladas are perfect for meal prepping! Assemble them ahead of time and store them in the refrigerator until you’re ready to cook. Just add a few minutes to the cooking time to ensure they’re heated through.
* Individual Portions: For easy serving and portion control, assemble the enchiladas in individual oven-safe dishes. This is also a great way to customize the fillings for each person.
* Creamy Dreamy: For an extra decadent touch, stir a little cream cheese into the enchilada sauce before pouring it over the enchiladas. This will create a richer, creamier sauce that’s absolutely irresistible.

I truly believe that this Instant Pot Chicken Enchiladas recipe will become a staple in your kitchen. It’s quick, easy, delicious, and endlessly customizable. I’ve made it countless times, and it’s always a hit with my family and friends.

So, what are you waiting for? Grab your Instant Pot, gather your ingredients, and get cooking! I’m confident that you’ll love this recipe as much as I do. And when you do try it, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how you made it your own. Happy cooking! I can’t wait to hear all about your enchilada adventures! Don’t forget to rate the recipe too! Your feedback helps others discover this amazing dish.