Chicken enchiladas

These easy chicken enchiladas are one of those recipes that are perfect when you want something comforting and full of flavour without spending hours in the kitchen. The chicken is cooked in a spiced tomato sauce in the Instant Pot before being shredded, wrapped in tortillas and baked with plenty of melted cheese.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 415kcal

Author Corina Blum

Equipment

Ingredients

400g g tinned tomatoes
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chilli powder
½ teaspoon onion powder
1 teaspoon oregano
2 garlic cloves
2 chicken breasts
150 g cheese grated (I used cheddar)
4 tortilla wraps

Instructions

Preheat the oven to 200℃
Put the tinned tomatoes, herbs and spices into the instant pot and stir.
Add the chicken breasts. Pressure cook for 10 minutes.
Take out the chicken breasts plus a couple of spoonfuls of the sauce and shred using 2 forks.
Put a quarter of the shredded chicken in the middle of a tortilla, top with grated cheese and rolls up. Repeat till all 4 enchiladas are rolled up.
Put them in a lightly oiled baking dish. Top with the rest of the tomato sauce from the instant pot and the rest of the grated cheese.
Bake in the oven for 20 minutes.

Notes

Nutritional information is approximate and a guideline only.

Nutrition