Instant Pot Chicken Enchiladas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	6%	0%
protein add	100%	100%
salt	1%	0%
aromatics	18%	6%
vegetables and beans	0%	1%
liquid	62%	39%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

680 g	1 1/2 pounds boneless skinless chicken breasts* ((about 3 breasts))
4 g	1 1/2 teaspoons chili powder
2 g	1 teaspoon ground cumin
6 g	1 teaspoon kosher salt
1 g	1/2 teaspoon ground black pepper
14 g	1 tablespoon extra virgin olive oil (divided)
118 g	1/2 cup water
284 g	2 1/2 cups homemade red enchilada sauce (or 2 10-ounce cans enchilada sauce, divided)
	12 corn tortillas
41 g	3 tablespoons canola oil or nonstick cooking spray
150 g	1 small bunch of green onions (chopped, divided)
122 g	1/2 cup nonfat plain Greek yogurt (plus additional for serving)
170 g	1 1/2 cups shredded Monterey Jack or cheddar jack cheese (divided)
	For serving: chopped fresh cilantro (sliced avocado, sliced jalapeno, anything you like!)

Method: 9 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this last night and I'm having the leftovers tonight. I had to adjust mine slightly due to the ingredients I had on hand (flour tortillas instead of corn, sour cream instead of Greek yogurt), but I don't think that hurt anything. This recipe is a keeper” — a cook, 5.0★

“My family loves these enchiladas!!!!!!!!!!! Looking forward to making more of these in the future. They are so good that you don't even need sour cream with it. Thank you so so much Erin Clarke for this amazing recipe.” — a cook, 5.0★