Instant Pot Chicken and Rice Enchiladas
Get ready to indulge in a mouthwatering dish with these Instant Pot Chicken and Rice Enchiladas.
You’ll love the convenience of using your trusty Instant Pot to create this flavorful and satisfying meal.
Tender chicken and perfectly cooked rice are wrapped in warm tortillas and smothered in a delicious enchilada sauce.
With the help of your Instant Pot, you’ll have a delectable dinner on the table in no time.
So grab your ingredients and get cooking!
Origin
Surprisingly, there are multiple origins of Instant Pot Chicken and Rice Enchiladas. This appetizing dish has undergone adaptations and variations in different cultures across time.
One source of its history can be found in the Mexican cuisine, where enchiladas are made with corn tortillas, chicken, rice, and hot sauces.
The Tex-Mex cuisine also adds a twist, using flour tortillas and a milder flavor.
The Instant Pot version is an Americanized adaptation that has become popular due to its rapid preparation.
Regardless of its origin, this flavorful dish has been embraced by people from different culinary backgrounds.
Ingredients for Instant Pot Chicken and Rice Enchiladas
-2 tablespoons olive oil
-1 onion, diced
-3 cloves garlic, minced
-2 cups uncooked long grain white rice
-1 teaspoon cumin
-1 teaspoon chili powder
-1 teaspoon garlic salt
-1 teaspoon oregano
-1 teaspoon smoked paprika
-1/2 teaspoon black pepper
-2 cups chicken broth
-1 (15 ounce) can diced tomatoes
-2 cups shredded cooked chicken
-1 cup shredded Mexican cheese blend
-16 ounces red enchilada sauce
-8 (10-inch) soft flour tortillas
-Garnishes: chopped fresh cilantro, diced avocado, sour cream, diced jalapeños, diced red onion, lime wedges
Instructions
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Preheat Instant Pot on sauté setting and heat oil
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Cook diced chicken until done
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Incorporate onion, garlic, and enchilada sauce
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Place rice, chicken broth, and black beans into pot
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Stir everything together
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Close the lid and set the Instant Pot to manual pressure cook for 10 minutes
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Allow the pressure to naturally release for 10 minutes
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Discharge any remaining pressure
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Gently remove the lid and give the mixture a final mix
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Serve the chicken and rice enchiladas hot
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Top with shredded cheese, chopped cilantro, and a squeeze of fresh lime juice.
Tips for Cooking
For even cooking, make sure to evenly disperse the chicken, rice, and beans in the Instant Pot. This will ensure that all the ingredients cook uniformly and provide a balanced dish. Here are some other tips to help you create a tasty Instant Pot Chicken and Rice Enchiladas:
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Utilize the right amount of liquid: The recipe calls for chicken broth, which is used to cook the rice and lend flavor to the dish. Make sure to measure the broth precisely to avoid an overly soggy or dry result.
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Adjust the seasoning according to your preference: Feel free to add more seasonings or herbs to suit your taste. You can try different spices like cumin, paprika, or chili powder to give the dish a boost of flavor.
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Allow for natural pressure release: After the cooking time is done, let the Instant Pot naturally release its pressure for about 10 minutes before manually releasing the remaining pressure. This will help to trap the moisture and keep the chicken tender.
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Top with fresh ingredients: Garnish your enchiladas with cilantro, diced tomatoes, or sliced avocado for a burst of freshness and a pleasing aesthetic.
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Accompany with your favorite sides: Finish your meal by serving the enchiladas with a side of Mexican rice, guacamole, and sour cream for a filling and well-rounded dinner.
Now that you have these tips, you are all set to make a flavorful and hearty Instant Pot Chicken and Rice Enchiladas. Enjoy your cooking journey!
| Tips for Cooking Instant Pot Chicken and Rice Enchiladas |
|---|
| 1. Evenly disperse chicken, rice, and beans |
| 2. Utilize the right amount of liquid |
| 3. Adjust the seasoning according to your preference |
| 4. Allow for natural pressure release |
| 5. Top with fresh ingredients |
Final Thoughts
As you finish your cooking experience, take a moment to relish the delightful flavors and appreciate the convenience of making Instant Pot Chicken and Rice Enchiladas in only a fraction of the time it would take using traditional methods.
The Instant Pot has completely transformed the way we cook, allowing us to make delectable dishes in a fraction of the time. With its pressure cooking feature, the Instant Pot softens the chicken and infuses the rice with all the flavors of the enchilada sauce, resulting in a dish that’s both flavourful and filling.
Not only is this recipe incredibly easy to make, but it also requires minimal tidying up, making it perfect for hectic weeknights or when you’re hankering for a homemade Mexican meal.
Frequently Asked Questions
Can I Use Brown Rice Instead of White Rice in This Recipe?
Yes, you can definitely substitute brown rice for white rice in this recipe. Brown rice will bring a more nutty flavor and additional nutrients to your enchiladas. Make sure to adjust the cooking time to take the difference into account.
How Long Can I Store the Leftovers in the Refrigerator?
You can store the leftovers in the refrigerator for a maximum of three days. Be sure to transfer them to a sealed container for optimal freshness. Enjoy your meal!
Can I Make This Dish Vegetarian by Replacing the Chicken With Tofu or Beans?
Yes, you can make this dish vegetarian by substituting the chicken with tofu or beans. It will provide a different flavor and texture, but it can still be delicious.
Can I Substitute Corn Tortillas for Flour Tortillas?
Absolutely, you can swap out flour tortillas for corn tortillas. This will give your dish a more traditional taste. Just remember that corn tortillas are usually more fragile, so handle them with care.
Is It Possible to Make This Recipe Gluten-Free by Using Gluten-Free Tortillas?
Yes, it is possible to make this recipe gluten-free by replacing regular tortillas with gluten-free ones. This will ensure that the dish is suitable for those with gluten sensitivities or dietary restrictions.
