Oh my goodness, so much has happened this year. We have welcomed our first little girl into the family and are just over the moon.
But, with that joy comes a total slack on cooking and having enough energy to just make it to shower each day. So, I gave in and bought an INSTAPOT. Thanks to a very dear friend who introduced me about a year ago, this started to make cooking look somewhat easy for those exhausting days.
Enchiladas, who hates them? I’m sure hoping no one because I LOVE them. You can see from my previous post– another enchilada recipe that we love.
So, I found this recipe and tweeked it to my liking, let’s see if it’s a hit!
Throw the veggies in the INSTAPOT and sauté for about 2-3 minutes. I added green chilies olives and onion in this recipe.
Next, I add (1) cup of chicken stock & about (15) ounces or 1 can of organic tomato sauce.
–I then add about (2-3) boneless, skinless & organic chicken breasts to the INSTAPOT.
–I cook on High Pressure for 12 minutes and then do a quick release.
I then shred the chicken after I open the lid and make sure it’s cooked (165 degrees) is the minimum temperature for chicken.
Now, the fun part! You get to assemble and build the enchiladas. First, set your oven to 400 degrees and grease a pyrex dish. This recipe calls for 10-12 enchiladas so you’ll want to get a dish big enough.
Sprinkle the top with cheese! I don’t like a lot of cheese (I’m a weirdo) but feel free to sprinkle as much as you want — it’s a party!
Remove from the oven, garnish with sour- cream and cilantro. Delish!