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18) Instant Pot Chicken Enchiladas Filling

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1¼ lb boneless skinless chicken breasts about 2 large
  • 1 cup chicken broth
  • 1 cup salsa verde or mild red enchilada sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • 1 small onion finely chopped
  • 1 cup corn kernels fresh or frozen
  • 1 cup shredded cheddar or Monterey Jack
  • 4 oz cream cheese softened
  • Salt and pepper to taste
  • 8-10 small flour or corn tortillas

Method
 

  1. Season chicken with salt, pepper, cumin, chili powder, and garlic powder; place in Instant Pot with chopped onion and chicken broth.
  2. Pour salsa verde or enchilada sauce over chicken, seal lid, and cook on high pressure for 10 minutes; natural release 5 minutes, then quick release.
  3. Shred chicken with two forks in the pot, stir in cream cheese, corn, and half the shredded cheese until melted and combined.
  4. Spoon filling into tortillas, roll, and place seam-side down in a baking dish; top with remaining cheese and broil or bake at 400°F for 5–8 minutes until bubbly.