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+ servings

Chicken Enchiladas

The quickest, easiest chicken enchiladas in the world (at least in mine).
Prep Time 15 mins
Cook Time 40 mins
Coming to pressure and release 15 mins
Course Main Course
Cuisine Mexican
Servings 6

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.
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