Submitted by Kay A.
I used to simmer chicken all day to prepare this recipe. With my Instant Pot, it comes together so much faster! These are very mild (not spicy), creamy chicken and corn tortilla enchiladas. If you like your enchiladas spicy, you will need to kick it up a notch by adding heat to the chicken mixture – that’s what the optional peppers accomplish. These reheat well, so you can make them early in the day and then reheat at mealtime.
Makes 12 enchiladas that are 250 calories each.
- 1 pound frozen chicken breasts
- 2 cups water
- 1 10 ounce can Green Chili Enchilada Sauce
- 1 8 oz package of Neufchatel Cheese or reduced fat cream cheese
- ½ onion, green peppers, hot peppers (whatever you like to spice it up) optional
- 1 cup chopped spinach (optional but highly recommended for nutrition)
- 12 whole grain extra thin 6 inch yellow corn tortillas (Mission brand is 80 calories each)
- 3 ounces of grated cheddar cheese (or as much as you prefer)
- Place frozen chicken breasts in Instant Pot with 2 cups of water. Put lid on, press poultry button and set time to 30 minutes. When beeps finished, either let sit or release pressure immediately based on how much time you have. Pour off liquid and save to use as a weak broth for other recipes.
- With chicken still in pot, shred chicken with two large forks and then add the package of Neufchatel cheese, the spinach, any onions or peppers you might want and 2 tablespoons of the enchilada sauce. Press the Sauté button and use the heat to soften the cheese a little so you can easily combine the contents of the pot. You are not really sautéing anything, so don’t walk away or leave on Sauté for more than 60 seconds.
- Preheat oven to 400 degrees. Spray a shallow baking dish that is large enough to hold 12 enchiladas with nonstick spray. Place 2-3 tablespoons of the chicken filling into the middle of each corn tortilla and roll the sides up to form an enchilada. Place seam side down in the baking dish. (Don’t worry if the corn tortillas crack a little in the process.)
- Slowly dribble the rest of the enchilada sauce over each enchilada in the baking dish, making sure to wet the top of each tortilla completely. Sprinkle the shredded cheese over the top. Cover with aluminum foil.
- Place in the preheated 400 degree oven. After 15 minutes, remove the aluminum foil. Continue to cook in the oven until bubbly and cheese is melted (about 10 minutes).
I serve with a side salad, but Mexican rice or black beans would be yummy.