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; 8 flour tortillas; 1/4 cup hot sauce; 3 green onions, diced; 1/2 tsp salt; 4 oz cream cheese; 1/4 cup ranch dressing; 1 1/2 cups shredded cheddar cheese; 1/2 cup chicken broth; 2 chicken breasts, cut in half; 1/4 tsp pepper; 4 oz cream cheese; 1/2 cup ranch dressing; 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!

Milk

Eggs

Wheat

Seasonings

gram

garlic powder

Tortillas & Wraps

flour tortilla

Condiments

milliliter

hot sauce

Fresh Vegetables

green onion

salt

Cheese

cream cheese

Salad Dressings

ranch dressing

shredded cheddar cheese

Stocks & Broths

chicken broth

Poultry

chicken breast

black pepper

Trans fatty acids

Water

Calories

Carbohydrates

Protein

Calcium

Minerals

Vitamin K

Vitamins

Vitamin E

Folic Acid (B9)

Alpha-carotene

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Beta-cryptoxanthin

Lycopene

Lactose

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Manganese

Selenium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Dietary Folate Equivalents

Copper

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Niacin (B3)

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Swiss-Style Chicken Enchiladas

Instant Pot Zesty Buffalo Chicken Enchiladas

Baking Goods

Bakery

Condiment & Toppings

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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