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I gave these two eggplants because I used my Instant Pot to infuse the chicken with flavor. If you have shredded chicken or need to use some up that’s already cooked, this is definitely a one-eggplant recipe.
Because of the Instant Pot (IP), you can start with frozen chicken breast, which makes this super convenient (and not very pretty, so that’s why there are no pictures). I usually throw two breasts into the pot, pour in a 12oz jar of Stubb’s Anytime Sauce and fill the rest to cover with chicken broth. Set the machine to pressure cook for 20 minutes. If you’re not in a rush, you can let it release pressure naturally, or you can manually release if ya hangry.
Scoop ’em out and onto a plate and use two forks to shred them (you can save what’s left inside the IP or do what we did recently, and it will be The. Best. Thing. Ever.). Throw the chicken back into the IP and stir it up. This was the fella’s idea and I couldn’t be happier with the result.
Grab your flour tortillas (El Milagro are the best I’ve had in Madison, but I’ll taste test tortillas all day long), mixed, shredded cheese, and start rolling up.
I usually go until the dish is full, squeezing space, cursing the lack of tortillas, wishing they could assemble themselves. When I run out of chicken, I pour what’s left of the juices from the IP, add a can of green enchilada sauce for good measure, and cover with some more cheese, because I’m from Wisconsin.
That’s it, folks! Bake at 400° for 20-ish minutes and dig right in.
Chicken Enchiladas
Ingredients
- 2 chicken breasts boneless, skinless
- 1 12 oz. Stubb's Anytime Sauce bottle
- 1 12 oz. chicken broth fill the Stubb's bottle, shake, and pour
- 10 flour tortillas
- 1 10 oz. green enchilada sauce cans
- 2 cups Mexican cheese blend
Instructions
- Pour the jar of Stubb's into your Instant Pot (IP) and place the chicken into the pot. Pour broth in to cover by about an inch. Set the IP to manual pressure for 20 minutes. When done, release using your favorite method and shred with two forks on a plate.
- Put the shredded chicken back into the IP and stir it up to get every little bit covered.
- Preheat oven to 400°.
- Put the tortilla on a plate, spoon across it some chicken and cover with cheese (don't overfill because that's not cool). Wrap into a cigar-shape and place in the casserole dish. Rinse and repeat until you run out of chicken, cheese, tortillas, or out of space in the dish.
- Pour the contents of the IP and a can of enchilada sauce over the top and cover with a handful of shredded cheese.
- Bake, uncovered, for 20 minutes or until bubbling. Let rest for a few and serve.
Save the broth!
After the contents of the IP cool, I pour it into my silicone ice cube trays and freeze. You can throw the result into any soup, rice, or anything you want to spruce up later on.
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