Chicken Enchiladas
Serves: 6
Total Cook Time: 70
Prep Time: 45
Cook Time: 25
Ingredients
- 8 tortillas
- 2 lbs of chicken, shredded
- 1 can refried bean
- 1 red onion
- 28 oz enchilada sauce (red or green)
- Optional Toppings: cilantro, diced tomatoes, shredded cheese, sour cream
Instructions
- Pressure cook chicken in instapot
- While chicken is cooking, cut onion and open other canned ingredients. Lightly grease 13x9 glassware
- Preheat oven to 400 degrees
- Shred chicken
- Cover bottom of 13x9 pan lightly with enchilada sauce
- Spread refried beans on tortilla, sprinkle onions, add chicken, and 2-3 tablespoons of enchilada sauce. Optional: add shredded cheese and diced tomatoes
- Fold ends of tortilla in and then roll closed and place in 13x9 pan. Depending on size of enchilada, pan should fit 6-8 filled enchiladas
- Cover enchiladas with remaining enchilada sauce. Top with remaining red onion and other optional toppings EXCEPT cilantro and sour cream
- Bake 20-25 minutes
- Prior to serving, top with optional ingredients: cilantro and sour cream
