Chicken Enchilladas

The bar and grill in town here always has Mexican night on Tuesdays.  I like Mexican food so it’s always tempting to go.  Finally I decided that why not try to have Mexican night here on Tuesdays a little more often.  So that’s what I did this week.

It was all made much easier with my my  Instant Pot  7-in-1 Programmable Pressure Cooker.  I’ve told you I love it and use it all the time…I use it so much that I often don’t even realize I’m using it.

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Today I popped a whole chicken in the pressure cooker.  I wanted to cook it up good so that I could de-bone it easily.  I didn’t add spices as I just wanted the meat for a couple different dishes over the next week.  Pushing the meat button gets 30 minutes….I wanted the meat to fall off the bones so I set it for 45 minutes.  That was perfect.

Previous to the  Instant Pot  7-in-1 Programmable Pressure Cooker I would have cooked the chicken on the stove and worried if there was enough water or if I needed to add more.  This is so easy.  I just put the lid on, set the timer and it shuts off itself.  I can be in the garden or taking care of the childcare kids and I don’t have to worry about being right there to shut it off.  I love that.
Once that was out and cooling I popped rice into the cooker.  I hit the rice button and 12 minutes I had perfect rice.

To make the enchiladas I mixed together:
1 can of enchilada sauce
1 can of cream of chicken
1 cup of sour cream

Then I took TWO pans and sprayed them with cooking spray.  I put about 1/4 of the mixture in the bottom of each pan.

Then I mixed together:
1/2 of a whole chicken de-boned (likely 3 cups of chicken)
1 can of black beans
2 cups of rice cooked
2 tablespoons of dried cilantro
1 pack of taco seasoning

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I took 12 flour tortilla shells and divided the mixture between the 12 tortillas.  I sprinkled cheese over the mix and then rolled up the tortillas and laid them into the pan on top of the enchilada sauce mix.  I put 6 in each pan.  Then I poured the remaining sauce on top of the enchiladas.  One pan I covered and put in the freezer….that’s my I’m in a hurry meal that I can pot out of the freezer one day.

The other pan I sprinkled cheese over the top and popped it in the oven at 350 for 30 minutes.

Hubby loved it..I did too.  The one in the freezer will have to have cheese put on top of it on the day I cook it.  I will un-thaw it before cooking.

It’s so nice to have two meals and only one supper mess…it’s also nice that I can have Mexican night without the mess and won’t be tempted to go to the bar for supper.

I did make homemade re-fried beans in the Instant Pot  7-in-1 Programmable Pressure Cooker while the enchiladas cooked in the oven….that recipe I’ll save for another day.

6 thoughts on “Chicken Enchilladas

  1. ShirlR

    The chicken enchiladas look really good! I’m saving your recipe to try! Also, such a cute picture of Ruby and you recuperating. I’m so happy to hear the surgery went well and that you are on the mend. Now, don’t overdo, just relax as much as you can; you accomplish so much all the time that I am totally in awe of your energy, enthusiasm and perseverance.

    Reply
  2. Betty (from Canada)

    What happened to taking it easy for awhile..Oh that’s right it was meant for that other JO. Ha Ha

    Reply
  3. Doreen

    This may be a foolish question (I just purchased that cooker and am sorting thru all the directions!!!!) but, when placing the chicken in the cooker……did you add water??? How much??? I know that down the road I will look back on this as a silly inquiry but my busy days have prevented any use of this fab cooker and we LUV Mexican anything!!!!!! Thanks for your input. (BTW….I have subscribed to the “Pressure Cooking Today” updates)

    Reply
    1. Jo Post author

      I usually just put in 2 cups of water. There’s a learning curve with it. I also use a trivet in the bottom to keep the chicken off the bottom of the pan.

      Reply
  4. paula dalby

    I make double batches of enchiladas and lasagna every time. One in the freezer is perfect for us as well. You can go ahead and put the cheese on top and freeze it. It works out fine. Also, you don’t have to thaw those enchiladas ahead of time. An extra 15 minutes in the oven will take them from frozen to perfectly baked. Just my two cents’ worth! Enjoy!!

    Reply

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