Recipe requested by Zippy12
These chicken enchildas are prepared casserole-style with a cheesy s sauce that will have you licking your plate. Feel free to top with Jalapenos for a fiesta of color.
Time: 30-40 minutes
1. Place butter in the IP and hit Saute and adjust to Less or Low
2. Once butter is melted, whisk in flour and cook. Whisking constantly until lightly browned. About 1 minute.
3. Add chicken broth and stir, scaping up any brown bits on the bottom. Nestle the chicken thighs in the broth.
4. Secure the lid, move valve to sealing position. set timer to 8 mintes and pressure cook on high pressure. be sure Keep Warm is off . Quick release when done, remove lid and let stand for 5 minutes to thicken.
5. Remove chicken and place in a bowl, Add 2 Tbs broth from pot then shred. Let cool slightly then add 2 Cups Monterey Jack, or Pepper Jack cheese.
6. Using a 1/3 cup measuring cup, scoop the chicken-cheese mixture into tortillas then roll torts. leaving ends open. Spray 9x13 casserole dish with cooking spray and place rolled up tortillas, seam side down, into dish.
7. In the IP whisk the sour cream into broth until a smooth mixture is formed. Then whisk in Green Chilies and Cotija cheese.
8. In a small bowl mix cornstarch with 1 1/2 Tbs cold water to form a slurry.
9. On IP, set Saute to High, once broth is bubbling, stir in cornstarch slurry and cook for another minute until sauce has thickened. Turn off pot and let stand to thicken to your liking.
10. Pour sauce over enchiladas and top with Mexican Blend shredded cheese before serving.
11. Optional: (Highly Recommended) For browner, meltier enchiladas, bake uncovered in oven at 350F for 20 minutes, or until cheese is slightly browned.
(These are REALLY good Enchiladas, and despite the overwhelming instructions, fairly easy.)
These chicken enchildas are prepared casserole-style with a cheesy s sauce that will have you licking your plate. Feel free to top with Jalapenos for a fiesta of color.
Time: 30-40 minutes
- 4 Tbs (1/2 stick) of salted butter
- 1/4 Cup all purpose flour
- 2 Cups chicken broth
- 2 Lbs boneless, skinless chicken thighs, (or breasts if you prefer)
- 2 Cups shredded Monterey Jack or Pepper Jack cheese
- 10-12 Fajita size flour of corn tortillas
- 1 Cup sour cream
- 1 7 oz can of diced green chilies their juice
- 1/2 Cup Cotija, (Feta, or Grated Parmesan cheese if you can't find Cotija)
- 1 1/2 Tbs corsnstarch
- 2 Cups shredded Mexican Blend cheese
1. Place butter in the IP and hit Saute and adjust to Less or Low
2. Once butter is melted, whisk in flour and cook. Whisking constantly until lightly browned. About 1 minute.
3. Add chicken broth and stir, scaping up any brown bits on the bottom. Nestle the chicken thighs in the broth.
4. Secure the lid, move valve to sealing position. set timer to 8 mintes and pressure cook on high pressure. be sure Keep Warm is off . Quick release when done, remove lid and let stand for 5 minutes to thicken.
5. Remove chicken and place in a bowl, Add 2 Tbs broth from pot then shred. Let cool slightly then add 2 Cups Monterey Jack, or Pepper Jack cheese.
6. Using a 1/3 cup measuring cup, scoop the chicken-cheese mixture into tortillas then roll torts. leaving ends open. Spray 9x13 casserole dish with cooking spray and place rolled up tortillas, seam side down, into dish.
7. In the IP whisk the sour cream into broth until a smooth mixture is formed. Then whisk in Green Chilies and Cotija cheese.
8. In a small bowl mix cornstarch with 1 1/2 Tbs cold water to form a slurry.
9. On IP, set Saute to High, once broth is bubbling, stir in cornstarch slurry and cook for another minute until sauce has thickened. Turn off pot and let stand to thicken to your liking.
10. Pour sauce over enchiladas and top with Mexican Blend shredded cheese before serving.
11. Optional: (Highly Recommended) For browner, meltier enchiladas, bake uncovered in oven at 350F for 20 minutes, or until cheese is slightly browned.
(These are REALLY good Enchiladas, and despite the overwhelming instructions, fairly easy.)
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