CHILIS CHEESE ENCHILADA RECIPES

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CHEESY CHICKEN ENCHILADA SOUP – INSTANT POT RECIPES



Cheesy Chicken Enchilada Soup – Instant Pot Recipes image

Masa can be found in the international food section of most grocery stores, but if you can’t find it you can make a flour roux on the stove instead. In a small saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in 1⁄4 cup flour and cook for 1 minute. Whisk the roux into the soup, then press the Sauté button and simmer until the soup thickens.

Provided by I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Prep Time 25 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 16

1 medium yellow onion (peeled and chopped)
1/4 cup chopped fresh cilantro
3 garlic cloves (peeled and minced)
1 small Jalapeno Pepper (seeded and minced)
1 can diced green tomatoes with green chilies (drained, 10 ounces)
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp salt
1/4 tsp ground black pepper
3 cups chicken broth
2 boneless, skinless chicken breasts ( 6 ounces)
1/4 cup Water
3 tbsp masa
1 cup grated sharp cheddar cheese
1/2 cup sour cream
3 oz tortilla chips

Steps:

  • Press the Sauté button on the Instant Pot® and heat oil. Add onion and cook until tender, about 5 minutes. Add cilantro, garlic, jalapeño, tomatoes, cumin, coriander, salt, and pepper and cook until fragrant, about 1 minute.
  • Add broth and chicken to pot and stir well. Press the Cancel button, close lid, set steam release to Sealing, press the Soup button, and cook for the default time of 20 minutes.
  • When the timer beeps, quick-release the pressure and press the Cancel button. Open lid and transfer chicken to a cutting board. Shred meat with two forks and set aside.
  • In a small bowl combine water and masa, then whisk into soup. Press the Sauté button and cook, stirring constantly, until the soup has thickened, about 8 minutes. Press the Cancel button.
  • Once soup stops bubbling, stir in chicken, cheese, and sour cream and stir until the cheese is completely melted. Serve hot with tortilla chips for garnish.

SLOW COOKER ENCHILADA CASSEROLE



Slow Cooker Enchilada Casserole image

Slow cooker enchilada casserole combines shredded chicken, green chilis, olives, and cheese in a spicy, savory sauce. Make it for dinner tonight!

Provided by Donna Elick

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Number Of Ingredients 7

3 boneless, skinless chicken breasts (frozen okay)
29.2 ounce jar enchilada sauce
4 ounce can diced green chiles
12 ounces grated cheddar cheese, divided
15 corn tortillas, torn or cut into pieces
Sliced olives, drained
Chopped cilantro for garnish

Steps:

  • Place chicken breasts in a single layer across the bottom of the slow cooker.
  • Pour enchilada sauce and green chiles over the chicken.
  • Cover and cook on HIGH for 3 hours. Shred the chicken apart with two forks and stir to distribute sauce throughout the chicken.
  • Stir in about half of the cheddar cheese and the corn tortilla pieces (you can also stir in sliced olives if desired).
  • Top the mixture with the remaining cheese and sprinkle with olives.
  • Continue cooking on HIGH heat for one additional hour, until cheese is melted across the top, tortillas are cooked, and casserole is beginning to brown around the edges.
  • Garnish with fresh chopped cilantro and serve.
  • Use any types of cheese you like - a cheddar jack mix or mexican cheese blend would be great. You can top the enchiladas with some cojita cheese also.
  • Serve with sour cream, avocado slices, jalapenos, etc.
  • Chicken breasts can be put directly into the slow cooker from the freezer. Frozen chicken breasts take about 3 hours to cook through; thawed chicken may cook a bit more quickly.
  • Use your favorite brand of canned enchilada sauce or you can make homemade enchilada sauce and use that!
  • Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

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