Instant Pot Chicken Enchiladas with Creamy Salsa Verde
Instant Pot Chicken Enchiladas with Creamy Salsa Verde is a quick and easy recipe perfect for weeknight dinners with juicy, shredded chicken, and creamy salsa verde.
Servings 5
Calories 324kcal
Ingredients
- 16 oz skinless chicken breasts
- 1/2 cup chicken broth
- 1/2 cup authentic salsa
- 5 whole wheat tortillas
- 1/2 can Rotel (chunky)
- 1 cup reduced-fat Mexican cheese shredded
- Trader Joe's Taco Seasoning to taste
- McCormick's Grill Mates Montreal Chicken Seasoning, salt, and pepper to taste
Salsa Verde
- 4 tomatillos peeled
- 1 medium white onion chopped
- 1/2-1 jalapeno depending on desired spice
- 1/2 cup cilantro chopped
- 3/4 cup plain, non-fat Greek yogurt
- 1/2 lime juice of
- salt to taste
Instructions
- Preheat the oven to Broil.
- Season the chicken breasts with the seasonings.
- Add the chicken breasts, salsa, and chicken broth to the Instant Pot.
- Put the lid on the pot and adjust the settings to the Meat Setting. 10 minutes should be the default. Leave it at 10 minutes.
- Allow the Instant Pot to release steam on its own without quick release.
- Line a baking pan with foil and add the jalapenos and tomatillos. Broil for 10 minutes. After 10 minutes, flip each of the tomatillos and the jalapeno and allow to bake for an additional 2 minutes.
- Combine the cilantro, lime juice, salt, and chopped onions in a medium-sized bowl. Using a hand blender, blend the ingredients.
- When the tomatillos and jalapeno have finished, remove from the oven. Adjust the temperature on the oven to 375 degrees.
- Chop the tomatillos and jalapeno into smaller pieces and add to the medium-sized bowl. Add the Greek yogurt to the bowl.
- Using a hand blender, blend all of the ingredients until creamy. You can also use a blender or a food processor.
- Remove the chicken from the Instant Pot. Using a knife and fork, shred the chicken.
- Spray a large baking pan or casserole dish with cooking spray. Spread the tortillas in the pan and load with the shredded chicken and Rotel.
- Use the salsa verde to close each tortilla. Top with the cheese.
- Bake in the oven for 20-25 minutes until the cheese bubbles.
- Allow to cool before serving.
Nutrition
Calories: 324kcal