Easy Cinco De Mayo Chicken Enchiladas

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“This is the best chicken enchilada recipe! So Easy! Will be my go-to from now on!"

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1 cup Pepper Jack cheese ¼ cup pico de gallo 10 oz. red enchilada sauce 2 chicken breasts 1 ear fresh corn 1 tsp. olive oil ¼ cup tequila salsa 4 flour tortillas ¾ cups water garlic powder chipotle chili powder onion powder smoked paprika

INGREDIENTS Get the full recipe!

Easy Cinco De Mayo Chicken Enchiladas

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[{"selector":"#anim-745cded6-6371-4e4a-b58f-60e63f31d7ef","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Add chicken breasts and ¾ cups water to an Instant Pot. Give them a nice sprinkle of spices. If you don’t have an Instant Pot, simply boil chicken breasts until a meat thermometer shows 165 F. 1.

[{"selector":"#anim-8a01ef83-b579-4e23-bd15-be6313e7eeb1","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Close the lid and make sure the steam release valve is DISENGAGED , so that it does not release steam as it cooks. Set the Instant Pot to PRESSURE COOK for 15 minutes . 2.

[{"selector":"#anim-e190dfe7-556a-4ace-8230-02af5b3724ed","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 3. Cut the kernels off of 1 fresh ear of corn , and sauté kernels over HIGH heat. Don’t move the corn at all for about 3 minutes. Then, mix it in the pan and sauté for 2-3 minutes more.

[{"selector":"#anim-b8b36db4-450f-4ffc-9306-2629b916a245","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 4. Grate 1 cup of Monterey Pepper Jack cheese and set aside.

[{"selector":"#anim-819c9aa4-cb92-4c01-828a-a7d1e5acb239","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Once the chicken is done, carefully press the release valve and allow pot to de-pressurize and release steam. 5.

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[{"selector":"#anim-c9533152-dea6-4a22-abb2-d4b9d1fea940","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 7. Pour out the water in the pot, and place the chicken back in. Give it another nice sprinkle with spices and mix.

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[{"selector":"#anim-ff5971e0-82f3-4a16-8f6b-ed8a6fb69696","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 9. Preheat oven to 350 F. (175 C.) Grease an 8” x 8” pyrex dish and lay 1 tortilla on a surface. Add the chicken mixture in the center with a little sprinkle of cheese. Tightly roll the enchilada.

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