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–+ servings

Chicken Enchiladas

Tom Jeanette
This recipe uses a Ninja Foodi for cooking the chicken, and a conventional stove and oven for the sauce and enchiladas.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 Pieces

Ingredients
  

Chicken

  • 2 cups Chicken broth
  • 2 each Boneless Skinless chicken breasts

Enchiladas

  • 6 each 10-inch White flour tortillas
  • 2 cups Mexican shredded cheese
  • 8 oz Canned whole kernel corn
  • 4.5 oz Canned green chiles

Sauce

  • 1/4 cup Canola or grapeseed oil
  • 4 tbsp All-Purpose flour
  • 2 tbsp Chili powder
  • 1/4 cup Water
  • 8 oz Tomato sauce
  • 2 cups Chicken broth
  • 2 tsp Ground cumin
  • 1 tbsp Minced garlic
  • 1/2 tsp Onion powder
  • 1/2 tsp Salt
  • 1 tsp Paprika

Instructions
 

Chicken

  • Set up your Ninja Foodi to pressure cook. In the ceramic pot add 2 cups of chicken broth, place a low wire rack in the pot, and place the chicken breasts on the rack.
  • Attach and latch the pressure cooking lid. Set the VENT/SEAL knob to the SEAL position. On the front panel set the unit for PRESSURE COOK, 10 minutes, and HI. Then press START.
  • When the timer expires, allow the KEEP WARM cycle to continue for 10 minutes. Then carefully turn the VENT/SEAL knob to VENT and wait until the pressure is completely released.
  • Remove the chicken from the Foodi.  Check the internal temperature of the chicken.  If less than 165, cover the breasts with wax paper and heat in the microwave in 90 second intervals until the desired temperature is reached.
  • Allow the chicken to rest for 3 minutes, then using two forks, shred the chicken.

Prepare the Sauce

  • Add the canola oil, flour, and chili powder to a sauce pan on medium heat. Stir until the mixture starts to boil.
  • Add the other Sauce ingredients to the sauce pan until fully mixed.  Cook the mixture for 8 - 10 minutes.

Assemble the Enchiladas

  • Thinly coat the bottom of the baking pan with sauce. The rest of the sauce will be used later in and on the enchiladas.
  • Lightly coat each flour tortilla with sauce. Fill each tortilla with shredded chicken, green chiles, corn, a tablespoon of sauce, and a sprinkling of cheese, saving some cheese later for the topping. Roll each tortilla and place in the baking pan, seam down. 
  • Spread the remaining sauce on the tortillas in the baking pan, then top with the remaining cheese.

Baking

  • Pre-heat oven to 350 degrees. 
  • Bake the enchiladas for 15 minutes.
  • Allow the enchiladas to cool for 5 minutes, then serve.
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