Friday, January 6, 2017

One (Instant)Pot Chicken Enchiladas and Rice!

Keeping in solid form with my mantra of simple dishes with easy directions I have another dish I recently made using my new Instant Pot. And... again I was waaaaay too hungry and excited to remember to take pictures. So, I am sorry for that. However, I do plan to make this dish again so I will hopefully remember next time.

Finally, I know my last recipe was very similar (chicken and rice) but I do eat a lot of that. I'm currently working on perfecting a cheesecake recipe, and an all in one pasta and meatballs that I will hopefully post soon.

Ingredients (for Chicken):
  • 3 Chicken Breasts
  • 2 10 oz cans of red enchilada sauce
  • 4 oz shredded cheddar cheese
  • Salt, Pepper, and Sriracha to taste
Ingredients (for rice):
  • 1 cup Basmati Rice
  • 1 cup Water
  1. Add 1½ (15oz) cans of the enchilada sauce to the Instant Pot container.
  2. Place the chicken breasts in the enchilada sauce.
  3. Place a trivet over the chicken.
  4. Place a heat safe pan on the trivet. I used a 7" cake pan. Add the rice and then the water. Make sure all the rice is spread out and covered with water.
  5. Cook everything at high pressure for 10 min with natural release. Set your oven to 350° F when you start the natural release.
  6. Once pressure is released remove the rice and shred the chicken in the juices. 
  7. Mix the rice and cheese into the chicken and juices.
  8. Add salt, pepper, and sriracha till it tastes yummy.
  9. Place the chicken and rice mixture in a tortilla and roll it up.
  10. Lay flat in a lightly greased 13" x 9" pan. Once all the tortillas are lined up, pour the remaining sauce over the enchiladas. Add additional sriracha and cheddar cheese for extra awesomeness!
  11. Bake in oven for about 15 minutes until tortillas crisp up.
  12. Serve with sour cream and enjoy. Makes 8-10 enchiladas.
  • If you are making a super large batch, you can shred chicken in a blender (like a Kitchen Aid mixer)
  • I didn't soak my rice so that it could withstand the longer cooking time.
  • My trivet sat right on top of my chicken because I didn't have one with tall enough feet. Everything worked out anyway!

Let me know if you made this recipe and any changes you made in the comments. I would love to know other tips and tricks you may have!

Shredded chicken. Insanely fast and easy with the Instant Pot.
Contents all mixed together.

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