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Instant Pot Chicken Enchiladas with Pumpkin Cream Sauce - Dump and Go Dinner

<p>This savory chicken enchilada dish is given a bit of a fall makeover with the addition of a delightfully rich pumpkin cream sauce. Yum!</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 cups cook and dice Chicken, Boneless Breasts
  • 2 1/4 cups dice Onion
  • 1/2 cups Pumpkin, Canned
  • 1/2 cups Heavy Whipping Cream
  • 1/2 cups Chicken Broth/Stock
  • 1/4 teaspoons Cinnamon
  • 1/4 teaspoons Nutmeg
  • 1/4 teaspoons Cumin
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 8 individual Corn Tortillas
  • 1 cup crumble Queso Fresco

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 enchiladas
  • 524 Calories
  • 23g Total Fat
  • 11g Sat Fat
  • 1g Trans Fat
  • 101mg Cholesterol
  • 636mg Sodium
  • 55g Total Carb
  • 1g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 26g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Combine chicken and onions.
  3. In a separate bowl, whisk together pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper and set aside.
  4. Spoon chicken mixture evenly into tortillas.
  5. Roll tortillas tightly, place seam side down in an oven-proof bowl.
  6. Pour pumpkin cream sauce over enchiladas, and crumble Queso fresco over top.
  7. Add 1 cup of water to the Instant Pot and place trivet inside. Form a foil sling to lower the bowl onto trivet.
  8. Lock lid into place and seal steam nozzle.
  9. Cook on high pressure for 10 minutes.
  10. Quick release pressure.

Freeze For Later Cooking Directions

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?

  1. Combine chicken and onions.
  2. In a separate bowl, whisk together pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper and set aside.
  3. Spoon chicken mixture evenly into tortillas.
  4. Roll tortillas tightly, place seam side down on parchment lined baking sheets.
  5. Flash freeze.
  6. Divide pumpkin cream among indicated number of quart freezer bags.
  7. Divide Queso Fresco among indicated number of pint freezer bags.
  8. Divide frozen enchiladas among indicated number of gallon bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place pint and quart bags in water to help thaw.
  4. Add 1 cup of water to the Instant Pot and place trivet inside.
  5. Place enchiladas in an oven-proof bowl. Place sauce on top then queso fresco.
  6. Form a foil sling to lower bowl onto trivet. Lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 10 minutes.
  8. Quick release pressure.

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