Chicken Enchiladas

Chicken Enchiladas

So fast, simple and delicious, you’ll make this chicken enchiladas recipe your new go-to meal for lunch or dinner! 

Chicken Enchiladas

Chicken Enchiladas Ingredients: 

  • 2 lbs. Boneless Skinless Chicken Breasts
  • Juice of 1 Lime
  • 1 Poblano Pepper, diced
  • 1 pkg. Siete Cassava Flour Tortillas (8 tortillas)
  • 1 pkg. Red Enchilada Sauce
  • 1 small Avocado, diced
  • 14 oz. Canned Refried Beans (vegetarian)
  • 1/2 Cup Mexican Style Shredded Cheese (reserve 1/4 C.)
  • 2 Cups Cooked White Rice
  • 2 Cups Chicken water (or chicken broth)
  • 1 Cups Pico de Gallo
  • 3 Tbsp. Fresh Cilantro
  • 1 Tsp. Ground Cumin
  • 1 Tsp. Dried Oregano
  • 1 Tsp. Garlic Granules
  • 1/2 tsp. Ground Black Pepper
  • 1/2 tsp. Pink Himalayan Salt

Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas

So fast, simple and delicious, you’ll make this chicken enchiladas recipe your new go-to meal!
Prep Time: 5 minutes
Cook Time: 15 minutes
20 minutes
Course: dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: Chicken, dinner, gluten free, lunch, Meal Prep
Servings: 4 meals
Calories: 665kcal
Author: Meal Prep on Fleek

Equipment

  • Instant Pot

Ingredients

  • 2 lbs. Boneless Skinless Chicken Breasts
  • 1 Lime juiced
  • 1 Poblano Pepper diced
  • 1 package Siete Cassava Flour Tortillas 8 tortillas
  • 1 package Red Enchilada Sauce
  • 1 small Avocado diced
  • 14 oz. Canned Refried Beans vegetarian
  • 0.5 Cup Mexican Style Shredded Cheese reserve 1/4 C.
  • 2 Cups Cooked White Rice
  • 2 Cups Chicken water or chicken broth
  • 1 Cups Pico de Gallo
  • 3 Tbsp. Fresh Cilantro
  • 1 Tsp. Ground Cumin
  • 1 Tsp. Dried Oregano
  • 1 Tsp. Garlic Granules
  • 1/2 tsp. Ground Black Pepper
  • 1/2 tsp. Pink Himalayan Salt

Instructions

  • In an Instant Pot, place water or chicken broth, cumin, oregano, garlic granules, salt, black pepper, poblano pepper, and chicken. Cover and set on pressure cook mode for 20 minutes or until chicken is full cooked then manually release pressure. Using two forks, shred chicken in Instant pot and let sit in seasoned water/broth.
  • Next, gently warm tortillas in microwave and place on a plate in a stack.
  • Drain liquid from shredded chicken and place shredded chicken and cheese into tor-tilla, then rollup to close. Place into a 8”x8” baking dish, seam side down. Repeat for remaining tortillas.
  • Next pour enchilada sauce over and top with reserved cheese. Place on middle oven rack for 10 minutes or until cheese has melted and sauce is bubbling.
  • While that bakes, warm up beans and rice, if needed.
  • Serve two enchiladas with refried beans and rice, top enchiladas with pico de gallo avocado, and cilantro.
  • Store and enjoy!

Nutrition

Calories: 665kcal | Carbohydrates: 68.3g | Protein: 72.8g | Fat: 15.2g | Fiber: 10.1g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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