Happy Cinco De Mayo! Making my quick week night enchiladas today. These are easy, crowd pleasing, and pack a punch.
Enchiladas are tortillas filled with any toppings your heart desires, from meats, cheeses, and even potatoes. They are then rolled and topped with a savory sauce. Did you know that historians believe that enchiladas date back to the Aztec times? That’s when the tradition of folding food into corn tortillas began. I have to say they are one of my favorite Mexican cuisines and always comfort food for me. These enchiladas are also perfect for meal prep and to serve to a crowd.
Instant Pot Weeknight Enchiladas
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Loading...Ingredients
- 5 oz of green tomatillo salsa
- 1 small can of green chilis
- 1 packet of hot taco seasoning
- 1 small onion chopped
- 2-3 large organic chicken breast
- 1/2 tbsp cumin
- 1/2 tbsp of garlic powder
- 1/2 can of black beans (rinsed)
- 4 cups of a Mexican blend cheese
- 8-10 corn tortillas
- 12 oz bottle of red enchilada sauce (I like @traderjoes)
- 1/4 cup of chopped cilantro (for garnish)
- Avocado oil
- Salt and pepper
Instructions
Turn your instant pot on sauté.
Add oil and sauté your chicken breast with salt and pepper.
Once the chicken is browned on both sides, add the onions, green salsa, green chilis and all the seasonings.
Cancel sauté setting.
Seal the lid and pressure cook for 14 minutes.
Once it’s completed, let the pressure vent naturally before opening the pot.
Put the setting back on sauté and let the liquid reduce to half.
Shred your chicken breast, add all your chopped cilantro and mix to coat the chicken well.
Then prep an 8X8 pan with an avocado oil nonstick spray and then begin to set up an assembly line to prep the enchiladas.
To assemble the enchiladas, set up an assembly line with: the tortillas, chicken, black beans, and cheese.
Layout the tortilla, spread 1-2 tbsp of the chicken, top with 1-2 tbsps of black beans and cheese. Roll and place in your greased pan and assemble the rest of the enchiladas in this way.
Once all of the enchiladas are in the pan, top with the entire bottle of your favorite red enchilada sauce, and 1-2 cups of cheese.
Place in the oven on 350 degrees for 20-25 minutes until all of the flavors have combined and cooked through.
Serve warm topped with chopped cilantro, green onions, and sour cream. Enjoy!!
