Chicken Enchilada Chili

By: Publications International

Chicken Enchilada Chili
cuisine icon Course
Main Dishes
cuisine icon Duration
21 Minutes
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
21 minutes, 4 servings, black pepper, boneless skinless chicken thighs, chicken, chili, cook 21 min, cornmeal, diced tomatoes with green chiles, finely chopped fresh cilantro, frozen or canned corn, ground cumin, instant pot pro tested, instant pot tested, main dishes, prep 5 min, pressure cooking, Publications International, red enchilada sauce, salt, shredded pepper jack cheese, sliced green onions

prep icon Prep Time
5 min
cook icon Cook Time
21 min

serving icon Servings
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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