Gosh!!! I was craving something of this sorts, and also trying to use up some stuff we already had in the pantry, and this was the result… and I’m so glad it happened so I can share it with you all. If you know me you know I’ve been on a Birria kick, and this isn’t the same as that… BUT, it helped a hankering. Using some of the Chile oil I had on hand I was able to make these tasty things. I will link the link that contains the video to make the Chile oil, below or you can watch it on the channel called Views on the Road, on YouTube. I hope you enjoy this super easy craving fix!
Xoxo,
Linds
Instant Pot Enchilada Chicken Quesadillas
Ingredients
- 2 Frozen Chicken Breasts
- 2 (15 oz) Can Red Enchilada Sauce
- 2 C Chicken Broth
- Corn Tortillas
- Shredded Mozzarella
- Diced White Onion
- Shredded Red Cabbage
- Green Onion or Cilantro, diced (I had green onion on hand so I used it! lol)
- Chile Oil (See link below in post)
Instructions
- In Instant Pot, add frozen chicken breasts, enchilada sauce, and chicken broth. Lock lid and seal the vent knob, and cook on high pressure for 25 minutes. When done, let naturally release for 5-10 minutes. (Save Sauce/Broth Liquid for later)
- Take chicken out and in a bowl, with two forks, shred all apart.
- Now in a large skillet, or griddle, heat to med-high heat. Drizzle chile oil on pan.
- Take two tortillas and deep each in the Enchilad Sauce/Broth Mix and put on pan. Add shredded chicken to one of the tortillas, followed by mozzarella and fixings listed above. Ladle a little more enchilada/broth mix if you wish. Flip other tortilla on top. Grill for 30 seconds, and drizzle more chile oil if desired. Flip over and grill another 30 seconds or so.
- Add sauce/broth mix into cup with diced onions and shredded cabbage to dip quesadillas.
- Enjoy!
