21 minutes4 servingsblack pepper

Chicken Enchilada Chili

By Publications International

4 Servings

21 Minutes

Recipe Details

Course: Main Dishes

Prep Time: 5 min

Cook Time: 21 min

Total Time: 21 Minutes

Cooking Technique: Pressure Cooking

Yield: 4 Servings

Ingredients

1 can (about 14 ounces) diced tomatoes with green chiles
1 can (10 ounces) red enchilada sauce
½ tsp salt
¼ tsp ground cumin
⅛ tsp black pepper
1-½ pounds boneless skinless chicken thighs
1 cup frozen or canned corn
1-½ tbsp cornmeal
2 tbsp finely chopped fresh cilantro
½ cup (2 ounces) shredded pepper jack cheese
sliced green onions

INSTRUCTIONS

Combine tomatoes, enchilada sauce, salt, cumin and pepper in Instant Pot; mix well. Add chicken; stir to coat.
Secure lid and move pressure release valve to Sealing position. Press Pressure Cook or Manual; cook at High Pressure 5 Minutes.
When cooking is complete, use natural release for 10 Minutes, then release remaining pressure.
Press Sauté; add corn and cornmeal to pot. Cook about 6 Minutes or until chili thickens, stirring frequently. Stir in cilantro. Sprinkle with cheese; garnish with green onions.

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About the chef

Publications International

Publications International, Ltd. (PIL) is a leading publisher known for its diverse range of books, including cookbooks, children’s stories, reference materials, and interactive content. Established in 1967, the company has built a reputation for producing high-quality, engaging titles across various categories. PIL is especially recognized for its innovative cookbooks, often featuring trusted brands like Pillsbury and Disney. With a focus on creating entertaining and educational products, Publications International continues to be a prominent player in the world of publishing and multimedia content creation.

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