Chicken Enchilada Chili
Equipment
- pressure cooker
Ingredients
- 1 lb chicken breast
- 15 oz black beans drained and rinsed
- 3 cups frozen corn
- 15 oz enchilada sauce red or green
- 8 oz diced green chili can
- 1 medium jalapeno diced
- ⅓ cup dried onion bits
- 2 tbsp Tajin seasoning
- 4 oz Velveeta cheese
- 32 oz chicken stock
- ¼ cup heavy whipping cream
Toppings
- shredded cheese
- green onions
- olives
- sour cream
Instructions
- Place chicken breasts in the pressure cooker with 1/2 cup of water. Pressure cook on high for 15 minutes. Once complete, rapid release pressure until the lid unlocks. Take out chicken and shred apart. Drain and wipe down the inside of the pressure cooker.
- Add the shredded chicken back into the pressure cooker. Also add in the dried onion bits, jalapeno, enchilada sauce, black beans, corn, Tajin seasoning, and green chilis. Stir to combine, then pour in half of the chicken stock. Pressure cook on high for another 5 minutes to allow all of the ingredients to warm through.
- Once finished pressure cooking for the second time, let stand for 10 minutes and then rapid release the pressure inside. Remove the lid and add the rest of the chicken stock, the heavy whipping cream, and the Velveeta cheese. Stir continuously until the cheese has melted.
- Serve alone, or over corn chips and extra toppings.
Nutrition
Serving: 1servingCalories: 330kcalCarbohydrates: 41gProtein: 26gFat: 8gSaturated Fat: 4gCholesterol: 56mgSodium: 1126mgPotassium: 824mgFiber: 8gSugar: 7gVitamin A: 675IUVitamin C: 20mgCalcium: 125mgIron: 3mg
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