30-60 min4-6 servingschicken broth

Chicken and Green Chile Enchiladas

By Time Magazine

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4-6 servings

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30-60 min

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Medium

Chicken and Green Chile Enchiladas
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Recipe Details

Course: Main Dishes

Difficulty: Medium

Prep Time: 20 min

Cook Time: 30 min

Total Time: 30-60 min

Cuisine: Mexican

Yield: 4-6 servings

Ingredients

  • 1 tablespoon oil
  • 1 cup onion
  • 1 teaspoon garlic
  • 42 ounces enchilada sauce
  • 3 1/2 cups Pressure Cooker Rotisserie-Style Chicken
  • 9 ounces chopped green chiles
  • 8 ounces Mexican 4-cheese blend
  • 1 tablespoon fresh cilantro
  • 8 flour tortillas
  • Cooking Spray
  • 1 whole frying chicken
  • 1 tablespoon Greek seasoning
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried Italian seasoning
  • 1 tablespoon olive oil
  • 14.5 ounces chicken broth
These saucy and cheesy enchiladas are just mildly spicy with the addition of canned green chiles. Turn up the heat by adding some jalapeños! From Time Inc's "Instant Pot All-Time Best Recipes"

INSTRUCTIONS

  1. Preheat oven to 425°F. If using the Rotisserie Style chicken recipe below, make the chicken prior to the enchiladas.
  2. Remove lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion; cook, stirring constantly, 5 minutes or until tender. Add garlic; cook, stirring constantly, 1 minute. Turn cooker off.
  3. Remove inner pot from cooker. Stir in 1 1/2 cups of the enchilada sauce, chicken, and chiles. Stir in 1 cup of the cheese and cilantro.
  4. Spoon about 1/2 cup of the chicken mixture down the center of each tortilla; roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish coated with cooking spray. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
  5. Cover and bake at 425°F for 20 minutes; uncover and bake 10 additional minutes or until cheese melts and is golden brown.
  6. Rinse chicken, and pat excess moisture with paper towels. Combine Greek seasoning and next 3 ingredients (through Italian seasoning) in a small bowl. Rub seasoning over entire chicken and inside body cavity.
  7. Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
  8. Place chicken, breast side down, in pot. Cook 5 minutes to brown. Turn chicken over, and cook 2 minutes. Pour chicken broth around chicken to avoid washing off the herb mixture.
  9. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Turn cooker off.
  10. Open cooker using Natural Pressure Release. Remove chicken from pot. Let stand 10 minutes before carving. If desired, you may remove skin and bones and chop chicken for another use.

About the chef

Time Magazine

Time Magazine is a world-renowned publication recognized for its authoritative coverage of global events, culture, and lifestyle. While its primary focus is on impactful journalism, Time occasionally explores the culinary world by offering readers engaging food content, including features on food trends, health-conscious eating, and the cultural significance of meals. Through select recipes and culinary insights, Time Magazine provides inspiration for readers looking to explore diverse flavors and modern cooking techniques, making it a valuable resource for those interested in the broader lifestyle landscape.

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