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.
- 6908149 Upgrade to a paid membership 95105 to unlock all instructions 31083
- 5334000 Upgrade to a paid membership 92901 to unlock all instructions 41919
- 9430266 Upgrade to a paid membership 69913 to unlock all instructions 76757
- 247409 Upgrade to a paid membership 17218 to unlock all instructions 47321
- 7948561 Upgrade to a paid membership 1538 to unlock all instructions 23344
- 1189099 Upgrade to a paid membership 40086 to unlock all instructions 37817
- 7148416 Upgrade to a paid membership 59990 to unlock all instructions 42678
Upgrade to a paid membership to unlock all recipe instructions
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
- 4044233 Upgrade to a paid membership 95737 to unlock all instructions 66854
- 366873 Upgrade to a paid membership 15496 to unlock all instructions 54942
- 4479451 Upgrade to a paid membership 53389 to unlock all instructions 36760
- 686028 Upgrade to a paid membership 42939 to unlock all instructions 58873
- 888728 Upgrade to a paid membership 92168 to unlock all instructions 66780
- 9730233 Upgrade to a paid membership 90070 to unlock all instructions 55622
- 8828818 Upgrade to a paid membership 65564 to unlock all instructions 58043
Upgrade to a paid membership to unlock all recipe instructions
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.