Creamy chicken enchiladas instant pot

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pressure Cook the Chicken 1. Place the frozen/refrigerated chicken breasts in the Instant Pot. 2. Pour in the chicken broth, 1/2 cup of enchilada sauce, the entire can of Rotel, and the taco seasoning. 3. Pressure Cook (High) and set the timer for 15 minutes. 4. When the timer beeps, allow a 10-minute natural pressure release, then manually vent any remaining steam.

Step 2

Shred and Mix 1. Remove the chicken to kitchenaid with shred attachment on slow 2. Add the softened cream cheese and 1/2 cup of the shredded Mexican blend cheese to the hot chicken. 3. Add 2–3 tablespoons of the leftover cooking liquid and all the rotel pieces from the pot into the bowl. Mix until the chicken is creamy and well-incorporated.

Step 3

Assemble and Bake 1. Preheat your oven to 375°F. 2. Lightly coat the bottom of a 9x13 baking dish with a thin layer of enchilada sauce. 3. Warm your tortillas in the microwave for 30 seconds to make them pliable. 4. Place a generous scoop of the chicken mixture into each tortilla, roll tightly, and place them seam-side down in the dish. 5. Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1.5 cups of shredded cheese. 6. Bake for 15 minutes or until the cheese is melted and the edges of the tortillas are slightly crisp.