Who doesn’t love enchiladas? But, they can be quite a chore to make! However, this Instant Pot Enchiladas From Scratch In Under 40 Minutes recipe is an absolute game-changer. This dish is perfect for those times when you’re craving something hearty yet simple to prepare, and trust me, the flavors are out of this world! Be it family get-togethers or potluck parties, this dish will have your guests’ tastebuds dancing with joy.
The wonderful blend of spices, succulent chicken, melting cheese, all nestled within soft tortillas, is bound to become a favorite. This recipe maintains the traditional charm of enchiladas, but the Instant Pot makes it faster, so you can enjoy this delicious meal without all the typical fuss. So, are you ready to cook? Let’s get into it:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Yield: 8 enchiladas
And there you have it, homies. Home-made, easy, and quick enchiladas ready in no time! Grab your chef’s hat and let’s get onto the ingredients list, shall we?
Ingredients & Equipment You’ll Need
- 1 lb chicken breasts
- 1 medium onion
- 2 cups enchilada sauce
- 2 cups shredded cheese
- 8 tortillas
And, here’s the equipment you’ll need: an Instant Pot! You see, the Instant Pot not only cooks the chicken to perfection but also simmers the sauce just right.
How To Make Instant Pot Enchiladas From Scratch In Under 40 Minutes
- First, start by saut��ing the onion in the Instant Pot until it is caramelized. This adds a deeper flavor to the enchiladas.
- Next, add in the chicken breasts, and cook until they are browned.
- Then, pour in the enchilada sauce, and let it simmer until it is thickened.
- Once the sauce is ready, scoop some onto each tortilla. Top it with the cooked chicken and a good handful of cheese.
- Roll the tortillas and stack them in the Instant Pot.
- Cover them with the remaining sauce and cheese, and cook until the cheese is bubbling and golden brown. Voila, your enchiladas are ready!
Tips For The Best Results
- Always use fresh ingredients for the best flavors.
- Oiling the Instant Pot before cooking can prevent sticking and make cleaning easier.
Storage Tips
- Keep the enchiladas in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the enchiladas for up to one month.
Frequently Asked Questions
Q: Can I use a slow cooker instead of an Instant Pot?
A: Yes, you can, but the cooking time will be longer.
Q: Can I replace the chicken with beef?
A: Absolutely! You can use your preferred protein.
Q: Can I make this recipe vegan?
A: Yes, you can. Use vegan cheese and substitute chicken with your favorite plant-based protein.
Q: Can I make these enchiladas ahead of time?
A: You sure can. Keep them in the fridge and just pop them in the Instant Pot when you’re ready to eat.
Q: How spicy are these enchiladas?
A: You can adjust the amount of spice by using a mild or hot enchilada sauce.
Nutritional Facts of Instant Pot Enchiladas From Scratch In Under 40 Minutes
Each serving of this delicious dish gives you around 370 calories, 22g of protein, 25g of carbohydrates, and 18g of fat (give or take based on the specific products you use).
It’s always shocking when something so delicious turns out to be so simple, right? These Instant Pot enchiladas are packed with flavor, and they’re sure to become a staple in your weekday dinner rotation. So fire up that Instant Pot and let the magic happen. And remember, you can always spice it up or tone it down, depending on your preference.
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