Recipe Details
Ingredients
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1 ½teaspoonschili powder
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1teaspoonsalt
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1teaspoonground cumin
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1 ½poundsskinless, boneless chicken breasts, or more to taste
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½cupchicken broth
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3cupsshredded Monterey Jack cheese, divided
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2(10 ounce) cansgreen enchilada sauce, divided
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1(4 ounce) canchopped green chilies
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½cupchopped onion
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2jalapeño peppers, chopped, or more to taste
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1 tablespoonolive oil
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16corn tortillas, or more to taste
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1(10 ounce) canred enchilada sauce
Cooking Directions
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Mix chili powder, salt, and cumin together in a bowl. Rub mixture all over chicken.
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Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
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Release the pressure using the natural-release method according to the manufacturer’s instructions for 5 minutes, then release the remaining pressure using the quick-release method, about 5 more minutes. Unlock and remove the lid.
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Meanwhile, stir 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapeños together in a large mixing bowl to thoroughly blend.
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Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add chicken to the mixing bowl and stir until blended with cheese mixture.
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Heat olive oil in a skillet. Soften tortillas, one at a time, by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
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Spoon 2 to 3 tablespoons chicken mixture onto each tortilla, then roll up and place seam-side down into the prepared baking dish.
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Combine remaining green enchilada sauce with red enchilada sauce in a bowl; pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese over top.
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Bake in the preheated oven for 20 to 25 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories222 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 5g |
24% |
Cholesterol 43mg |
14% |
Sodium 549mg |
24% |
Total Carbohydrate 16g |
6% |
Dietary Fiber 3g |
9% |
Total Sugars 1g |
|
Protein 17g |
33% |
Vitamin C 10mg |
11% |
Calcium 200mg |
15% |
Iron 2mg |
8% |
Potassium 316mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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