Guess who finally got an Instant Pot for Christmas?! Yup, that would be me. Just getting my feet wet and, so far, I’ve made vegetable beef soup, a vegetarian vegetable soup (that really needed some tomato paste), and today’s recipe: Chicken Enchilada Filling.
The ingredients are:
1.5 lbs boneless chicken breast, trimmed
1 can Red Enchilada Sauce
1 can Green Chilies, chopped/diced
1 large garlic clove, crushed, skin removed
1 t. ground cumin
1 t. dried oregano
pinch of salt
Just enough water to rinse cans…maybe a few tablespoons
Add all of the ingredients to the Instant Pot. Set to Pressure Cook, high pressure, for 20 minutes. (Make sure steam vent is closed!) When time is done, you can let the pressure dissipate naturally, or CAREFULLY open the vent to manually release the steam.
After cooking, I separated the chicken into a bowl, covered it with plastic wrap, and popped it into the refrigerator to chill, so I will be able to handle it and pull it into shreds later.
I poured the sauce into a bowl and refrigerated it, as well.
I tasted the sauce, and it is pretty spicy, for me. I’m assuming that the reason for that is the enchilada sauce. I used Old El Paso brand Red Enchilada Sauce, and it is labeled “medium”. I may wind up using a milder sauce for the enchiladas, and serving this sauce on the side, so people can use it if they want to spice theirs up, or use it on rice. Not all of us like it painfully spicy. Note to self: buy more milk and sour cream.
So, next day…decided to make a mild enchilada sauce that I found online. If anyone is interested, I can give you the link. It was pretty simple.
I warmed the chicken in the microwave briefly…just enough to make it easy to pull apart by hand. I also added some of the mild enchilada sauce to it, to make the filling.
The sauce that resulted from the chicken cooking, I modified with a sprinkle of sugar…maybe a teaspoon, at most… and then I combined a couple tablespoons of olive oil with about a tablespoon of flour. After mixing that in until smooth, I added a couple tablespoons of tomato paste. This mixture was mixed well and then blended into the sauce. I microwaved the sauce for 2-1/2 minutes, covered, to bring to a simmer. Now, for enchilada assembly. I sprayed the bottom of my casserole dish non-stick spray and lined it with parchment paper…and sprayed it again. Should make for easy clean-up! Some of my original spicy sauce went on the bottom for a foundation. (It wasn’t much, so it didn’t overpower the dish.) Being a Gringo, I like flour tortillas and they work well for this dish. You could use warmed corn tortillas, if you prefer. The warming makes either type more pliable for rolling.
So, a couple of tablespoons of the chicken filling, a sprinkle of finely shredded cheese, and roll. Place seam side down in the baking dish. Repeat until filling is used up, or dish is full.
Next, cover with enchilada sauce…this is the mild stuff…then a layer of cheese.
Pop into an oven, preheated to 350F for about 25 to 30 minutes. Its just about heating the filling and melting the cheese. When mine was done, I dropped the the oven temperature to 190F, to keep it warm until I was ready to serve it.
I served mine with some yellow rice…spicy enchilada sauce was available to anyone who wanted it. (I used up all the mild in assembling the dish.) The final product was delicious! Definitely will do this again. Enjoy!