Ingredients and Weight: * 1 pound boneless, skinless chicken breasts * 1 cup shredded cheddar cheese * 1 cup shredded Monterey Jack cheese * 12 corn tortillas (6-inch) * 1 onion, chopped * 1 green bell pepper, chopped * 1 red bell pepper, chopped * 1 (15 ounce) can black beans, drained and rinsed * 1 (15 ounce) can corn, drained * 1 (10 ounce) can diced tomatoes with green chilies, undrained * 1 tablespoon chili powder * 1 teaspoon cumin * 1/2 teaspoon salt * 1/4 teaspoon black pepper * 1/4 cup chopped fresh cilantro * 1/2 cup sour cream (optional)
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty Level: 2 (Simple)
Preparation Method Steps: 1. Season chicken with salt and pepper. Place chicken in the Instant Pot. 2. In a bowl, combine onion, bell peppers, black beans, corn, tomatoes, chili powder, cumin, salt, and black pepper. Mix well. 3. Spread half of the vegetable mixture over the chicken. 4. Wrap each tortilla around about 1/2 cup of the remaining vegetable mixture. Place the tortillas over the vegetable layer. 5. Pour 1 cup of water into the Instant Pot. 6. Secure the lid and set the Instant Pot to "Manual" or "High Pressure" for 15 minutes. 7. Once the cooking time is complete, let the pressure release naturally for 10 minutes, then manually release any remaining pressure. 8. Remove the chicken from the Instant Pot and shred it with two forks. 9. Return the shredded chicken to the Instant Pot and stir to combine with the enchiladas. 10. Top with cheddar and Monterey Jack cheese.
Nutritional Information: (per serving) * Calories: 400-500 * Protein: 25-30 grams * Carbohydrates: 35-40 grams * Fat: 15-20 grams
Dish Characteristics: * Flavorful and satisfying * Easy to prepare * Family-friendly * A great way to use leftover chicken
User Comments: * "These enchiladas were a huge hit! The chicken was tender and juicy, and the filling was flavorful and cheesy." - Sarah * "I love how easy this recipe is. I always have everything I need on hand to make it." - Mary * "My kids love these enchiladas! They're a great way to get them to eat their vegetables." - Rachel * "These enchiladas are perfect for a weeknight dinner or a weekend gathering." - Jessica
Special Precautions and Tips: * Be sure to use boneless, skinless chicken breasts. * If you don't have an Instant Pot, you can cook the enchiladas in the oven at 350 degrees Fahrenheit for 20-25 minutes. * Serve the enchiladas with sour cream, guacamole, and salsa if desired.