Instant Pot Chicken Enchiladas with Pumpkin Cream Sauce - Dump and Go Dinner
4
Servings
12
Ingredients
0
Comments
This savory chicken enchilada dish is given a bit of a fall makeover with the addition of a delightfully rich pumpkin cream sauce. Yum!
4
Servings
12
Ingredients
0
Comments
Ingredients
- 1 ½ cups cook and dice Chicken, Boneless Breasts
- 2 ¼ cups dice Onion
- ½ cups Pumpkin, Canned
- ½ cups Heavy Whipping Cream
- ½ cups Chicken Broth/Stock
- ¼ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Cumin
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 8 individual Corn Tortillas
- 1 cup crumble Queso Fresco
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine chicken and onions.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Combine chicken and onions.
- In a separate bowl, whisk together pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper and set aside.
- Spoon chicken mixture evenly into tortillas.
- Roll tortillas tightly, place seam side down in an oven-proof bowl.
- Pour pumpkin cream sauce over enchiladas, and crumble Queso fresco over top.
- Add 1 cup of water to the Instant Pot and place trivet inside. Form a foil sling to lower the bowl onto trivet.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Quick release pressure.