Homemade enchiladas using the Instant Pot

Yesterday was one of those days that I knew ahead of time was going to be crazy. We seem to have a lot of those lately! I had to appointments in town that overlapped, then I needed milk before heading home added to the hour travel time and once home we needed to re-package the 80 pounds of ground beef we had picked up.  I am thankful that I had planned ahead for dinner!! Not only did I use my meal plan for the month but I used my Instant Pot to cook frozen chicken in only 16 minutes!! After dropping the 3 older kiddos off at school I threw the chicken in the Instant Pot, and then did a couple of chores around the house while the chicken cooked. After letting the pot naturally release pressure I mixed my chicken with the other ingredients, rolled in tortillas cover and put in the refrigerator until dinner time. After finishing up the ground beef and getting it into the freezer it was only 30 minutes until we were eating a hot meal! I had made some Mexican rice the day before so I just reheated it to go with my enchiladas. Hunter asked if there were more enchiladas after the first bite! He then said he loved enchiladas more than sushi, and sushi more than pizza!! That is saying a lot!! :-) And he asked if we could have them everyday!! (Maybe I should mention that this hillbilly girl never made enchiladas before!! LOL) I am sure they will find their way back in my monthly meal plan!!

Easy Instant Pot Enchiladas

Put 3-4 chicken breasts, thighs or even ground beef

1cup broth (chicken, beef or veggie) or water
1 small Onion, sliced thin

salt, pepper, and minced garlic

Into your Instant Pot, put the lid on, turn valve to "Sealing" select Manual  for 8 minutes, 16 if frozen. After the timer beeps let pot sit for about 10 minutes before releasing the remaining pressure. Remove chicken from the pot and shred it in a large bowl,

Add 1/2 c red or green enchilada sauce, 

1/2 c sour cream,

about 1 cup of your favorite Mexican cheese

and mix well. Warm 8 (I used 12) tortillas until they are pliable. Spoon 2 TBSP chicken mixture to middle of tortillas and roll like a cigar. Place rolled tortillas in a 9x13 baking dish that has 1/2 c enchilada sauce placed in the bottom. After all of your enchiladas are in the dish cover with remaining sauce, sprinkle with Mexican cheese (I used a lot for my boys, I think they are part mouse as much as they like cheese!! The girls on the other hand just had a little sprinkle of cheese! LOL)
Cover the dish with foil and bake at 350* for 15-20 minutes, remove foil and bake for another 5-10 minutes. (If refrigerated bake for 30 minutes or until heated through before removing the foil.)

Thanks for stopping by!

Until later~