So fast, simple and delicious, you’ll make this chicken enchiladas recipe your new go-to meal!
Prep Time5 mins
Cook Time15 mins
Servings: 4 meals
- 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
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 fully 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.
Pre-heat oven to 350 degrees (this will be to melt the cheese)
Drain liquid from shredded chicken and place shredded chicken and cheese into the tortilla, then roll up to close. Place into an 8”x8” baking dish, seam side down. Repeat for remaining tortillas.
Next pour enchilada sauce over and top with reserved cheese. Place on the 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!
Calories: 665kcal | Carbohydrates: 68.3g | Protein: 72.8g | Fat: 15.2g | Fiber: 10.1g