dinner, instant pot, Recipes

Instant Pot Enchilada Chicken

Instant Pot Enchilada Chicken | My Skinny Sweet Tooth

Instant Pot Enchilada Chicken



Instant Pot Enchilada Chicken | My Skinny Sweet Tooth
This recipe was 20 second thought process. I had chicken and no clue on what to do with it. After a look through my pantry, I found a can of red enchilada sauce. YES. My instant pot was already on the counter from steaming some sweet potatoes. This could definitely work.

I followed the seasoning recommendations on the back of the enchilada can and was pretty happy with how everything tasted — just a little extra garlic powder, sea salt and pepper and it was up to my standards!

I served this with garlicky cauliflower rice + greens + pickled red onions + and my favorite mexican toppings: avocado and “taco crema” (which is just greek yogurt mixed with a little black pepper, cumin, garlic powder, and a small pinch of sea salt). Such a delicious meal!

Instant Pot Enchilada Chicken | My Skinny Sweet Tooth

Instant Pot Enchilada Chicken

Instant Pot Enchilada Chicken | My Skinny Sweet Tooth

Author: My Skinny Sweet Tooth
Yields: 4 servings
Serving Size: 1 heaping cup
Macros per Serving: 240 calories
6g Fat, 8.6g Carbs, 35g Protein

Ingredients:

• 1/2 medium onion, chopped
• 1 tsp minced garlic
• 1 tsp dried oregano
• 1 -15oz can of red enchilada sauce
• 1-1.5 lb chicken breasts, raw*
• garlic powder, sea salt, pepper to taste

Serving Options: with cauliflower rice + greens + tortilla chips + your favorite mexican toppings + soft tortillas.

* My package of chicken was 1.37 lbs. More or less would make it thick or thin. It will also change the nutrition info.

Directions:

• Place the Instant Pot on “sautée” mode + when it’s ready, spray the pot with a little oil and add the onion. Cook until soft.

• Turn the Instant Pot “off” + add garlic and oregano. Stir everything together.

• Add the entire can of enchilada sauce, stir again. Then, add the chicken breast, covering them with the sauce.

• Lock the lid in place, making sure the valve is set to sealing. Manually cook for 5-7 minutes (For thin cutlets: 5 minutes. For thick breasts: 7 minutes).

• Allow the pressure to naturally release for 5 minutes before releasing remaining pressure.

• Carefully open the lid + remove the chicken breast and shred them with a fork. Add the chicken back into the sauce and mix everything together. Add additional seasoning to taste.

• Serve with your favorite toppings!

• Enjoy!

Instant Pot Enchilada Chicken | My Skinny Sweet Tooth

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