Food Faith Fitness · by Taylor Kiser★ 5.0 (2)
Instant Pot Chicken Enchiladas
NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 25%
CARBS 19G39% OF CAL
3G FIBER13G OTHER3G TOTAL SUGAR
FAT 8G37% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheesy chicken enchiladas made in an Instant Pot with corn tortillas, salsa, and fire-roasted tomatoes. Spicy, creamy, and quick.
mainmexicancasserolechicken⚙️ food processor🥘 pressure cooker🥧 baking dish🔥 ovengluten free
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups chicken broth
- 1/2 pound boneless skinless chicken breast
- 1 tablespoon olive oil
- 1/2 cup onion, (diced)
- 1 tablespoon garlic, (minced)
- 1 cup fire-roasted tomatoes
- 6 tablespoons salsa
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper
- 1/2 cup corn kernels ((thawed if frozen))
- 8 8-inch corn tortillas
- 1 1/2 cups organic red enchilada sauce
- 1 cup cheddar cheese, (grated)
- Cilantro and avocado, (for garnish)
At a glance
PER SERVING · TIME 60M
CAL 10%·PRO 25%
CARBS 19G39% OF CAL
3G FIBER13G OTHER3G TOTAL SUGAR
FAT 8G37% OF CAL
3G SAT5G 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
- 30m
- Cook
- 30m
- Sodium
- 839mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 338mg
- Calcium
- 144mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 839MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.