Using the Instant Pot to heat up the shredded chicken and enchilada sauce is a hack for making the filling for these enchiladas taste like they have cooked all day. It only takes minutes in the Instant Pot. If you don’t have an Instant Pot, you can do the same thing in a crock pot, but you will have to think ahead because they will need to cook all day. Either way, the secret to making flavorful enchiladas is how the filling is seasoned. Make sure to season the filling well no matter what seasonings you use to make a very tasty main dish!
Ingredients
2-3 cups cooked shredded chicken
2 28-oz. cans enchilada sauce (Las Palmas is my favorite), divided
2 tsp. garlic, minced
1 Tbsp. lime juice
1-1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. black pepper
1 tsp. salt
1 onion, chopped
2 jalapeno peppers, diced
7-8 low-carb tortillas
3 cups cheddar cheese
Toppings: salsa, sour cream, chopped cilantro, avocado, green onion
Instructions
Place the shredded chicken, one can of enchilada sauce, garlic, lime juice, chili powder, cumin salt, pepper, chopped onion and jalapeno in the Instant pot. Stir to combine the ingredients. Set the Instant Pot for 5 minutes. Seal the lid and allow it to slow release when done.
In a baking dish, spread some of the remaining enchilada sauce in the bottom of a 9 x 13 baking dish.
Lay out the tortillas on a flat surface. If you have the space, you can lay out all of them at the same time. If not, lay out two at a time. Spread a couple of heaping tablespoons of the chicken mixture down the center of each tortilla. I probably always put too much filling in mine. Top with cheddar cheese.
Roll up the tortillas and place seam-side down in a baking dish.
Pour the remaining enchilada sauce over the enchiladas. Top with cheese.
Bake in the oven for 30 minutes or until the cheese is melted and the sauce is bubbly.
When serving, top with your favorite toppings and enjoy!
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