Description
Grandma Kay’s Enchiladas can be made in the Instant Pot, Crockpot or Oven. They are filled with chicken and green chiles and then smothered in a creamy and cheesy green chile enchilada sauce.
Ingredients
Scale
- 3 cups chopped and cooked chicken (I used rotisserie chicken)
- Salt and pepper
- 2 tsp cumin
- 1 (4 oz) can diced green chiles
- 8 ounces colby jack cheese, shredded (divided)
- 1 (16 oz) jar La Victoria creamy green chile enchilada sauce (divided)
- 1/2 cup heavy cream
- 12 street taco flour tortillas (I used Don Panchos brand)
Instructions
- 1. Make enchilada filling: Add chicken into a mixing bowl. Lightly salt and pepper the chicken. Stir in the cumin, green chiles, 2 ounces of the cheese and a half cup of the enchilada sauce. Set aside.
- 2. Prepare the sauce: In a separate bowl stir together the remaining enchilada sauce, heavy cream and the remaining 6 ounces of cheese.
- 3. Roll the enchiladas: Spoon about 2-3 Tbsp of the chicken mixture in a line down the center of each tortilla and roll the tortilla up.
- Instant Pot, you’ll be cooking this using a deep pot in pot dish. I used my Fat Daddios 7 inch x 4 inch pan. Spoon a couple tablespoons of the enchilada sauce into the bottom of the pan. Place each enchilada, seam side down, into the dish. I did two layers–6 on the bottom and 6 on top. After I place the first 6 enchiladas in the dish I pour half of the remaining enchilada sauce on top. Then I layered the remaining 6 enchiladas on top and poured the remaining enchilada sauce on top.
- Crockpot, spoon a couple tablespoons of the enchilada sauce into the bottom of the slow cooker. Place each enchilada, seam side down, into the slow cooker. Pour the remaining enchilada sauce on top.
- Oven: spoon a couple tablespoons of the enchilada sauce into the bottom of a 8×8 inch baking dish. Place each enchilada, seam side down, into the dish. Pour the remaining enchilada sauce on top.
- 4. Cook the enchiladas.
- Instant Pot: Pour 1 ½ cups of water into bottom of Instant Pot. Place a trivet into the pot. Cover the enchilada dish with foil and lower it into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up, release pressure and remove the lid and the pan.
- Crockpot: Cover and cook on low for 4 hours or on high for 2 hours.
- Oven: Let the pan of enchiladas sit for 10 minutes. Bake at 350 for 25 minutes.
- 5. Serve and enjoy! I like serving the enchiladas with some diced tomatoes or pico de gallo on top.
- Category: Chicken
- Method: Instant Pot/Slow Cooker/Oven