Cooking at Home Instant Pot Mens Room Mangia Chicken

April 1, 2020

Holaaa! 

And welcome back to Mens Room Mangia. This is a delicious, safe space where we can admit to one another that yes, we've been getting creative in the kitchen. We've also been churning out every possible form of Peanut Butter & Jelly you can imagine. There's balance in the world, after all.

This time, we rode the Instant Pot magic carpet all the way to Mexican cantina perfection.

 

Shredded Chicken Enchiladas are on the menu today!

Here's all you'll need:

Instant pot
Thinly sliced chicken breasts
4-5 chicken thighs

Cumin
Celery salt
Pepper
Cayenne
Chili powder
Paprika
Garlic powder
Onion powder
Olive oil
Cup 1/2 broth or stock (Both work great. ​​​Chicken or beef, bouillon or liquid.)

 

  • Coat bottom of pan with oil
  • Drop in your chicken
  • Add spices
  • Mix up chicken with tongs to coat all with spices
  • Add broth/stock

 

Set pressure cook to High, set timer for 45 minutes.

Go get in an episode of Tiger King, recount your TP inventory or put away some dishes. (Whoever you're quarantining with will thank you.)

When timer beeps, let sit for 10 minutes, then release steam.

 

Stir chicken with tongs to pull all chicken apart, should take no effort at all.

Turn off Instant Pot. Then hit the Sauté setting on for about 10 minutes to allow the liquid to cook down. Stir occasionally.

Turn off Instant Pot once enough liquid has cooked down to a minimal amount. This will keep your chicken from being soupy and will have more of a sauce.

 

Preheat your oven to 375.

You can strain your pulled chicken now.

Add cup of Enchilada sauce to chicken (if you don’t have any on hand, you can make some pretty easy with the recipe HERE)

 

Place tortillas (or steamed cabbage leaves if you're hoping to avoid the evil Quarantine 15) into greased 9x13 glass pan.

Get saucy!

Get chicken into tortillas and add shredded cheese on top of each pile of chicken (Sharp Cheddar or a Mexican Shredded Cheese blend works perfect)

Roll tortillas so the seam faces down, top all with remaining enchilada sauce. Top all with cheese.

Green onion to top too if you’re feeling really ambitious. (Chop some. Don't act like you don't have the time.)

Cheesy AF

 

Place in oven for 25 minutes or until all cheese is melted to perfection.

 

You can add cilantro, sour cream or crema to top. Enjoy!

 

Now go be a hero and STAY HOME! Stay healthy. Stay connected together.

 

 

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