Name: Instant Pot Zesty Buffalo Chicken Enchiladas
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1/4 tsp garlic powder; 1/4 cup hot sauce; 8 flour tortillas; 3 green onions, diced; 1/2 tsp salt; 1/4 cup ranch dressing; 4 oz cream cheese; 1 1/2 cups shredded cheddar cheese; 1/2 cup chicken broth; 2 chicken breasts, cut in half; 1/2 cup ranch dressing; 1/4 tsp pepper; 4 oz cream cheese; 1/4 cup hot sauce

Chicken Enchiladas

What kind of tortillas are best for chicken enchiladas?

What can I add to chicken enchiladas for more flavor or texture?

How long will the chicken enchiladas keep in the fridge or freezer?

Juicy, buffalo-infused shredded chicken wrapped in soft tortillas, smothered with a creamy, spicy enchilada sauce, topped with melted cheddar cheese and sprinkled with green onions. This crowd-pleasing dish is sure to become your go-to dinner favorite!

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Wheat

Seasonings

gram

garlic powder

Condiments

milliliter

hot sauce

Tortillas & Wraps

flour tortilla

Fresh Vegetables

green onion

salt

Salad Dressings

ranch dressing

Cheese

cream cheese

shredded cheddar cheese

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chicken broth

Poultry

chicken breast

black pepper

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Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Niacin (B3)

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Instant Pot Zesty Buffalo Chicken Enchiladas

Baking Goods

Condiment & Toppings

Bakery

Produce

Dairy

Meal

Meat & Seafood

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Add the chicken breasts, chicken broth, salt, pepper, and garlic powder to the Instant Pot. Seal the pot and set to high pressure for 15 minutes. Once cooked, do a quick release, remove the chicken and shred it.

While the chicken is cooking, in a small saucepan add cream cheese, ranch dressing, and hot sauce. Cook over low heat until the cream cheese melts. Stir well to remove lumps.

Preheat the oven to 400 degrees. Spoon some chicken and shredded cheese into each tortilla. Roll tightly and place in a casserole dish.

Combine remaining cream cheese, ranch dressing, and hot sauce to the enchilada sauce. Mix well and pour over the prepared tortillas.

Bake for 15 minutes or until sauce thickens and is bubbling. Sprinkle with green onions before serving.

Instant Pot Zesty Buffalo Chicken Enchiladas

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