365 Days of Slow Cooking · by Karen Petersen★ 4.2
Instant Pot 5-Ingredient Enchilada Chicken
NUTRITION · PER SERVING20M COOK
CAL 10%·PRO 61%
CARBS 3G5% OF CAL
0G FIBER2G OTHER1G TOTAL SUGAR
FAT 7G31% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender enchilada chicken made in the Instant Pot with cumin, oregano, and red sauce. Versatile enough for tacos, burritos, salads, or bowls.
mainmexicanchicken🥘 pressure cookerdairy freegluten freeketolow carb
View the full recipe on 365 Days of Slow Cooking →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup chicken broth
- 2 ½ pounds chicken breasts (frozen is okay)
- 1 ½ tsp cumin
- 1 ½ tsp dried oregano
- 1 (10 oz) can red enchilada sauce (I used medium)
- Optional: 2 Tbsp cornstarch + 2 Tbsp water
At a glance
PER SERVING · TIME 20M
CAL 10%·PRO 61%
CARBS 3G5% OF CAL
0G FIBER2G OTHER1G TOTAL SUGAR
FAT 7G31% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 280mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 484mg
- Calcium
- 17mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 280MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.