Craving a mouthwatering Mexican feast that will transport your taste buds straight to culinary heaven? Look no further! These Instant Pot Smothered Green Sauce Enchiladas are about to become your new obsession. Imagine tender, perfectly rolled corn tortillas packed with succulent shredded chicken, swimming in a vibrant green enchilada sauce, and topped with melted, gooey cheese. This isn't just a recipe; it's a flavor-packed journey that will have your family and friends begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 12 corn tortillas
- 2 cups shredded chicken
- 1 cup green enchilada sauce
- 1 cup shredded cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/2 tsp cumin
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 12 corn tortillas, 2 cups of shredded chicken, 1 cup of green enchilada sauce, 1 cup of shredded cheese, 1/2 cup of sour cream, 1/4 cup of chopped cilantro, 1/2 teaspoon of cumin, and salt to taste.
- Set your Instant Pot to the sauté setting. Once it’s hot, add a small amount of oil if desired, and then add the shredded chicken. Sprinkle the cumin and a pinch of salt over the chicken, stirring to combine. Sauté for about 3-5 minutes until the chicken is heated through and slightly browned.
- Turn off the sauté function. Pour in the green enchilada sauce and stir to combine with the chicken. Allow this mixture to sit for a moment while you prepare the tortillas.
- In a separate pan, warm the corn tortillas over medium heat for about 30 seconds on each side until they are pliable. This will make them easier to roll without tearing.
- Take a tortilla and spoon a portion of the chicken and enchilada sauce mixture into the center. Add a small amount of shredded cheese on top. Roll the tortilla tightly and place it seam-side down in the Instant Pot. Repeat this process with the remaining tortillas, placing them snugly in the pot.
- Once all the tortillas are rolled and in the pot, pour any remaining enchilada sauce over the top. Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Close the Instant Pot lid securely and set the valve to the sealing position. Select the manual or pressure cook setting and set the cooking time for 10 minutes.
- After the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Once the pressure has fully released and the lid can be opened, carefully remove the lid. Drizzle the sour cream over the enchiladas and sprinkle with chopped cilantro for garnish.
- Serve the smothered green sauce enchiladas warm, and enjoy your delicious Mexican dish!
Tips
- Tortilla Technique: Warm your corn tortillas slightly before rolling to prevent cracking and make them more pliable.
- Chicken Prep: For extra flavor, consider using rotisserie chicken or seasoning your shredded chicken with additional spices like garlic powder or chili powder.
- Sauce Swap: If you can't find green enchilada sauce, you can make your own using tomatillos, or substitute with a store-bought salsa verde.
- Cheese Matters: Use a good melting cheese like Monterey Jack or a Mexican blend for the best texture and flavor.
- Instant Pot Magic: Ensure your Instant Pot seals properly and the valve is in the correct position for perfect pressure cooking.
- Garnish Game: Fresh cilantro and a dollop of sour cream are not just garnishes – they're flavor boosters that take this dish to the next level!
- Make-Ahead Tip: You can prepare the chicken and roll the enchiladas in advance, making weeknight dinner a breeze.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 65mg
