Sometimes you just need a good recipe–something simple and tasty to make on a weeknight. Bonus if it is an instantpot recipe! I am a great fan of the Instantpot and I frequently use it as both a slow cooker and a pressure cooker! The beauty of the Instantpot (or any slow cooker) is that you can put your ingredients in and then just leave it! Do what you got to do. What woman doesn’t love that?
So, it kinda bugs me when I have to scroll through an entire blog post to get to the recipe that I am going trying to make for dinner (while simultaneously pacifying my four-year-old with crackers and trying to keep my two-year-old from climbing on the table). So I am going to break with tradition and just give you the recipe.
This is one of my family’s favorite meals! I prefer the red enchiladas, but my husband prefers green—either way, its tasty. The filling for these enchiladas can be made in the Instantpot, but they will need to be baked at the end. I really think this will become your favorite instantpot recipe!
Ingredients:
6 chicken breasts (fresh or frozen works)
1 Tbs Garlic Powder
1 Tbs Chili Powder
1 tsp salt
1 tsp pepper
1 tsp dried cilantro
1 small can green chilies
1 package cream cheese
2 cups shredded cheese (I like the Mexican style)
8 Tortillas
2 14 oz cans of enchilada sauce (green or red)
Cooking Spray
Directions:
Start by spraying your Instantpot generously with cooking spray (makes clean up way easier). Add whole chicken breasts to Instantpot. Sprinkle with seasoning (if you are in a hurry, I sometimes use pre-packaged taco or fajita seasoning instead) and put green chilies on top. Cook on lowest setting 8 hours (you can adjust the temp and time if need be) until chicken can be easily shredded with a fork. Once the chicken has been shredded, cut up the block of cream cheese and stir in. Make sure cream cheese softens and fully mixes with chicken.
Pre-heat oven to 350. Prepare a baking dish (9×13) with cooking spray. Add enchilada filling to tortillas (more or less than 8 can be made depending on how much filling is in each) and sprinkle with shredded cheese. Tuck in ends of tortilla and roll up. Place enchiladas side by side in a prepared baking dish (crowded is fine). Pour enchilada sauce over the enchiladas. Bake for 10 minutes. After 10 minutes spoon sauce over enchiladas again and sprinkle with remaining cheese. Bake another 5-10 minutes until cheese is melted. Enjoy!
**This post contains affiliate links for products I use and love. If you click on a link, I may receive a small commission (at no additional cost to you).**
Check out the InstantPot on Amazon!
Try my other tasty recipes!
Roasted Red Pepper Tomato Soup
Not Your Mama’s Tuna Noodle Casserole
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