Instant Pot Corn and Poblano Enchiladas Verde with Chicken
These Instant Pot Chicken Enchiladas Verde are sweet, spicy and perfect for dinner. A lush mix of tomatillos, peppers and onion creates the best fresh verde sauce.
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Servings: 6
Equipment
- Instant Pot
- Immersion Blender or Regular Blender
Ingredients
- 1 lb chicken breast
- ½ lb tomatillos, husks removed and halved
- 1 Anaheim pepper, roughly chopped
- 1 jalapeno pepper, roughly chopped
- ½ red onion, roughly chopped
- ¼ cup cilantro
- 2 cloves garlic, minced
- 1 tablespoon cumin
- ½ teaspoon Mexican oregano
- ½ teaspoon salt
- juice from 2 limes
- 1 cup chicken broth or filtered water
- 1 tablespoon corn starch
- 6 medium sized flour tortillas
- 5 oz queso fresco
- 2 poblano peppers
- 2 ears of corn
- 2 cups pepper jack cheese
- cilantro and queso fresco, for garnish
Instructions
Chicken and Sauce
- Preheat the oven to 350°F. In the Instant Pot, add the chicken, tomatillos, Anaheim pepper, jalapeno pepper, onion, cilantro, garlic, Mexican oregano, salt, and juice from 1 lime. Pour the chicken broth or water over the contents and stir until the seasonings are mixed in.
- Set the Instant Pot to pressure cook and cook on high pressure for 20 minutes. When done release the steam completely (it will smell amazing!)
- Remove the chicken from the pot and set aside. Using an immersion blender, blend the tomatillo mixture that remains until smooth. If you don't have an immersion blender carefully pour the contents into a regular blender and blend until smooth. Once blended place back into the Instant Pot.
- Turn the Instant Pot to the saute function on medium heat. Add the corn starch and mix it in until incorporated. This will thicken the sauce slightly. Cook for 10 minutes, until sauce has slightly thickened. Set aside.
- Using 2 forks, shred the chicken. Add the chicken to a medium sized bowl. Set aside.
Enchilada Filling
- Using the grate of a gas stove, place the corn and poblano's on the grates over medium-low heat. Turning every couple of minutes, roast the poblanos and corn until charred. Remove from the heat and place the poblanos in a bowl. Cover the poblanos with plastic wrap for 5 minutes. This will make the charred skins easier to remove. Remove the corn from the cob and add to the bowl with the chicken. Remove the poblanos from the bowl. Using the back of a knife, remove the charred skins. Remove the seeds and chop the poblanos into small pieces. Add the poblano to the chicken mixture.
- Add the crumbled queso fresco and juice from 1 lime to the bowl. Mix until combined.
Assembling the Enchiladas
- To the bottom of a 9 x 13 baking dish, add a cup of the verde sauce. Place a tortilla in the sauce and add the chicken filling. Roll up the enchilada to the end of the dish, seam side down. Repeat the process until the dish is filled. Pour the sauce over the rest of the enchiladas. Depending on how saucy you want them, you might have a little extra sauce. Top with the shredded pepper jack cheese. Bake at 350° for 15 minutes until the cheese is melted and the sauce is bubbling. Garnish with cilantro and lime wedges. Enjoy!