Chicken Enchilada (Instant Pot)

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

enchilada sauce

🥗Healthier: homemade sauce

💰Cheaper: canned tomato sauce with spices

Canned tomato sauce can be a budget-friendly option.

cooked chicken

🥗Healthier: shredded rotisserie chicken

💰Cheaper: canned chicken

Canned chicken is a cost-effective alternative.

Add the trivet to the Instant Pot to prevent burning.

Chop the chicken into manageable pieces, about quarters or fifths.

Place the chicken on top of the trivet in the Instant Pot.

Add one jar of red enchilada sauce on top of the chicken.

Add three cans of diced tomatoes with green chilies on top of the sauce.

Add the bag of frozen onions on top of the tomatoes.

Close the Instant Pot lid and set the valve to sealing position.

Set the Instant Pot to pressure cook for 15 minutes.

Allow the Instant Pot to heat up for about 10 minutes before it starts cooking.

After cooking, release the pressure by twisting the knob.

Drain about two-thirds of the liquid from the pot after cooking.

Shred the chicken using a spoon until it resembles a shredded texture.

Add half a block of cheese to the shredded chicken mixture.

Chop the corn tortillas into bite-sized pieces and add them to the mixture.

Add the block of cream cheese, chopped into pieces, to the mixture.

Stir everything together until well combined and keep on the warm setting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens