Ingredients
Units
Scale
- Instant Pot Taco Chicken
- 1–2 cups sour cream, plus more for serving
- 3 to 4 cups shredded Mexican cheese blend, divided
- 1 can black beans, drained and rinsed (or refried beans)
- Large burrito-sized tortilla shells
- Large can Enchilada sauce
- Cooking spray
- Taco sauce, for serving
- Guacamole, for serving
Instructions
- Preheat Oven: Set your oven to preheat at 350°F (175°C).
- Mix Filling: In a large mixing bowl, combine the shredded Instant Pot Taco Chicken, sour cream, the shredded Mexican cheese blend (reserve the rest for topping), and the can of black beans. Mix well. If the mixture seems too thick, adjust by adding a little more sour cream or cheese to reach a good consistency.
- Prepare Tortillas: Lay out the large burrito-sized tortilla shells and spoon the chicken mixture onto each, dividing it evenly.
- Roll Tortillas: Roll the tortillas, tucking the ends in to fully enclose the filling.
- Prepare Baking Dish: Spray a baking dish with cooking spray and spread a thin layer of enchilada sauce on the bottom.
- Assemble Enchiladas: Place the rolled tortillas seam side down in the baking dish. Pour the remaining enchilada sauce over the top, ensuring all the tortillas are covered.
- Add Cheese: Sprinkle the remaining shredded Mexican cheese blend over the top of the sauced enchiladas.
- Bake: Cover the baking dish with foil and bake in the preheated oven until everything is hot and bubbly, about 20-30 minutes depending on the size and depth of your dish.
- Broil: Remove the foil and switch the oven to broil. Watch closely and broil just until the cheese turns a golden brown.
- Serve: Let the enchiladas cool for a few minutes, then serve hot with additional sour cream, taco sauce, and guacamole on the side.
Notes
This recipe is pretty versatile. Have a half jar of salsa or queso that needs used? Add i to the mix.
