America's Chicken Enchiladas!

You can fully customize this dish to your liking - this is just a starting point! Feel free to swap the protein, cook the chicken differently, or switch to canned enchilada sauce in a pinch! I like to serve these with "Ricky's Jalapeño Ranch" and/or sour cream! Note: This is a fairly simple recipe, but it is relatively time consuming. I recommend making the enchilada sauce while the chicken is cooking, and both should be ready at about the same time!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add chicken breasts, broth, and seasonings to Instant Pot. Gently mix to distribute the seasonings, then arrange the chicken breasts into one even(ish) layer on the bottom.

Step 2

Pressure cook on high for 10 minutes, then allow to naturally release pressure for 5 minutes. After 5 minutes, manually release all remaining pressure.

Step 3

Add cooked chicken to a stand mixer and beat with the paddle attachment to shred.

Step 4

Set aside/refrigerate chicken until you're ready to assemble the enchiladas.

Step 5

Pre-measure seasonings (chili powder, onion powder, garlic powder, salt, cumin, dried oregano) and set aside.

Step 6

Heat olive oil in a pot over medium heat.

Step 7

Add flour and whisk together for 1 minute.

Step 8

Add seasonings and whisk for 30 seconds.

Step 9

Slowly add chicken broth while whisking constantly to prevent clumping.

Step 10

Add tomato paste and whisk until completely smooth.

Step 11

Bring to a simmer, allow to thicken a tiny bit, then remove from heat.

Step 12

Preheat oven to 350 degrees.

Step 13

Add a small amount of enchilada sauce to the bottom of a large baking dish to prevent tortillas from sticking.

Step 14

Mix the shredded chicken with 1/2 cup enchilada sauce. Taste and season with salt and pepper as needed.

Step 15

Dip inside of tortillas into enchilada sauce, then split the chicken evenly into them. Top with a handful of cheese, and tightly roll to close.

Step 16

Place enchiladas in baking dish seam side down.

Step 17

Pour remaining enchilada sauce over the tortillas, top with cheese, and bake for 20 minutes until the cheese is melted and bubbly.

Step 18

Serve immediately!