Chicken and Green Chile Enchiladas


  • 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
  • Preheat oven to 425°F. If using the Rotisserie Style chicken recipe below, make the chicken prior to the enchiladas.
  • 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.
  • 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.
  • 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.
  • Cover and bake at 425°F for 20 minutes; uncover and bake 10 additional minutes or until cheese melts and is golden brown.
  • 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.
  • Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
  • 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.
  • 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.
  • 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.
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