ENCHILADAS MADE FROM INSTANT POT WHOLE CHICKEN ENJOY DAN:

  ENCHILADAS MADE FROM INSTANT POT WHOLE CHICKEN by CHEF DAN:

serves 8

INGREDIENTS:

2-tablespoons olive oil

1-(10 Oz) can mild enchilada sauce

2-cups Mexican- blend shredded cheese

1-onion, diced

1-1/2-pounds shredded meat form Instant pot whole chicken, or rotisserie chicken

1-(14 O) can diced green chilies

1-(15 Oz)) can black beans

1-cup frozen fire roasted corn, thawed

2-teaspoons cumin

8-large corn tortillas

lime wedges

Toppings diced avocado, Mexican sour cream, fresh cilantro, chopped red onion

DIRECTIONS: (PRE-HEAT OVEN TO 350 F)

1.   Add oil in a skillet over medium-high heat when sizzling.

2.   Add onion & sauté for 4 minutes.

3.   Add shredded chicken, green chilies & sauté for 6-8 minutes.

4.   Add black beans corn & cumin, stir to combine.

5.   Remove from heat & set aside.

ASSEMBLE:

1.   Set up an assembly line including tortillas, enchilada sauce, chicken mixture, bean mixture & cheese.

2.   Lay out a tortilla & spread 2 tablespoons of sauce over the tortilla.

3.   Add generous spoonful of the chicken mixture in a line down the center of the tortilla.

4.   Then sprinkle with 1/3-cup cheese.

5.   Roll up tortilla & place in prepared baking dish.

6.   Bake uncovered for 20 minutes or until slightly crispy.

7.   Remove from oven and serve while warm.

8.   Garnish your favorite topping.

9.   Serve with lime wedges.

ENJOY DAN:                                       DON’T EAT TO LIVE BUT LIVE TO EAT