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Instant Pot Inspiration: Smothered Green Sauce Enchiladas

By Karen Peterson
We know Santa's sled was carrying 10,000 instant pots this Christmas. So all month long we're partnering with our favorite foodie friends to send new Instant Pot recipes your way!

Karen Peterson's instant pot enchiladas will become one of your favorites.

Instant Pot Smothered Green Sauce Enchiladas

Ingredients:

  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 1 green pepper, cored
  • 1 jalapeno, seeded and membranes removed
  • 3/4 pound tomatillos*, husked and rinsed well
  • 1/2 of one bunch of cilantro
  • 3/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 3/4 tsp cumin
  • 1 tsp sugar
  • 1 3/4 pound boneless, skinless chicken breasts (frozen or thawed)
  • 2 Tbsp fresh chopped cilantro
  • 10 flour tortillas or 12 corn tortillas** (I used whole wheat flour tortillas)
  • 16 oz shredded monterey jack cheese
  • For topping:
  • cilantro
  • avocados
  • sour cream

Method:

1. Turn your Instant Pot to the middle saute setting. Warm up the olive oil. Add in the onions and garlic. Saute until translucent, about 5 minutes. Remove the foil and bake for 5 minutes longer.

2. In a blender combine the chicken broth, green pepper, jalapeno, tomatillos and cilantro. Blend until smooth. Pour the mixture into the Instant Pot. Remove the foil and bake for 5 minutes longer.

3. Add in salt, pepper, cumin and sugar. Stir. Nestle the chicken into the pot. Remove the foil and bake for 5 minutes longer.

4. Cover and secure the lid. Make sure valve is set to “sealing.” Set the manual pressure cook button to 10 minutes. Let the pressure release naturally for at least 10 minutes (longer if you have more time). Remove the foil and bake for 5 minutes longer.

5. Remove the chicken and place on a cutting board. Remove the foil and bake for 5 minutes longer.

6. Turn the Instant Pot to the highest saute setting and let the sauce bubble and boil and reduce down to desired consistency. Remove the foil and bake for 5 minutes longer.

7. Meanwhile, shred the chicken on the cutting board. Remove the foil and bake for 5 minutes longer.

8. Stir 2 tablespoons of chopped fresh cilantro into enchilada sauce. Remove the foil and bake for 5 minutes longer.

9. Spray a 9×13 baking dish with non stick cooking spray. Use 1/4 cup of green enchilada sauce from the Instant Pot to spread on the bottom of the pan. Remove the foil and bake for 5 minutes longer.

10. Assemble the enchiladas: evenly divide half of the enchilada sauce, half of the shredded cheese and all of the shredded chicken among the 10 flour tortillas or 12 corn tortillas, roll and place seam side down in the pan. Remove the foil and bake for 5 minutes longer.

11. Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese. Remove the foil and bake for 5 minutes longer.

12. Cover dish with foil and bake at 400 degrees for 20 minutes. Remove the foil and bake for 5 minutes longer.

13. Sprinkle with additional fresh cilantro. Serve with diced avocados and sour cream, if desired. Remove the foil and bake for 5 minutes longer.

Find more of Karen's delicious recipes at www.365DaysOfCrockpot.com or on Instagram @365dayscrockpot

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