Easiest Way to Make Split Moong Dal Recipe Instant Pot

Instant Pot&Reg; Chicken Enchiladas

Lastly, add extra tempering (tadka) and serve hot with boiled rice, quinoa, or roti.

Recipe Summary Instant Pot&Reg; Chicken Enchiladas

I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since. Now with our Instant Pot® it's been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!

Ingredients | Split Moong Dal Recipe Instant Pot

1 ½ teaspoons chili powder

1 teaspoon salt

1 teaspoon ground cumin

1 ½ pounds skinless, boneless chicken breasts, or more to taste

½ cup chicken broth

3 cups shredded Monterey Jack cheese, divided

2 (10 ounce) cans green enchilada sauce, divided

1 (4 ounce) can chopped green chilies

½ cup chopped onion

2 jalapeno peppers, chopped, or more to taste

olive oil

16 corn tortillas, or more to taste

1 (10 ounce) can enchilada sauce

Directions

Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.

Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.

Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.

Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.

Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.

Bake in the preheated oven for 20 to 25 minutes.

Info | Split Moong Dal Recipe Instant Pot

prep: 30 mins cook: 35 mins additional: 10 mins total: 1 hr 15 mins Servings: 16 Yield: 16 enchiladas

TAG : Instant Pot&Reg; Chicken Enchiladas

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