CHILIS CHICKEN ENCHILADA SOUP RECIPE RECIPES

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.

Steps:

• Chop up your pre-cooked chicken.
• Combine the soup, sour cream and chilies in a medium bowl. Mix well.
• Add the chicken and corn to the bowl and stir.
• Grab your crock insert.
• Pour half a can of enchilada sauce in the bottom of the crockpot.
• Layer half of the tortilla shells over the sauce. You can use corn or flour, you choose.
• Spread half of the chicken and soup combination over the tortillas.
• Sprinkle with half of the shredded cheese.
• Then repeat the steps using the remaining ingredients, starting with another layer of the enchilada sauce.
• Once you've completed two layers, pop the lid on it and cook on low for 4-5 hours or on high for about 3 hours.