Instant Pot Chicken Enchiladas
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Well Plated · by Erin Clarke★ 4.9 (45)

Instant Pot Chicken Enchiladas

NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 39%
CARBS 15G25% OF CAL
3G FIBER11G OTHER2G TOTAL SUGAR
FAT 12G44% OF CAL
3G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Instant Pot chicken enchiladas with red sauce, corn tortillas, and Mexican cheeses, using Greek yogurt instead of sour cream. Creamy, flavorful family-friendly comfort food.

mainmexicantacochickengluten free
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Nutrition & ingredients

Ingredients

serves 12
  • 1 ½ pounds boneless skinless chicken breasts* ((about 3 breasts))
  • 1 ½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil (divided)
  • ½ cup water
  • 2 ½ cups homemade red enchilada sauce (or 2 10-ounce cans enchilada sauce, divided)
  • 12 corn tortillas
  • 3 tablespoons canola oil or nonstick cooking spray
  • 1 small bunch of green onions (chopped, divided)
  • 1/2 cup nonfat plain Greek yogurt (plus additional for serving)
  • 1 1/2 cups shredded Monterey Jack or cheddar jack cheese (divided)
  • For serving: chopped fresh cilantro (sliced avocado, sliced jalapeno, anything you like!)
PREP
15M
SODIUM
713MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.