Instant Pot Chicken Enchiladas with Pumpkin Cream Sauce - Dump and Go Dinner
This chicken enchilada freezer recipe is fall ready with its rich, yummy pumpkin cream sauce. And with the Instant Pot it will be ready in a hurry!
Keywords
- instant pot
- chicken
- enchiladas
- pumpkin cream sauce
- dump and go dinner
- mexican food
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Cooking tools:
- Pressure cooker
- Trivet
- Mixing bowl
- Aluminum foil
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 ½ cups cook and dice Chicken, Boneless Breasts
- 2 ¼ cups dice Onion
- ½ cups Pumpkin, Canned
- ½ cups Heavy Whipping Cream
- ½ cups Chicken Broth/Stock
- ¼ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
- ¼ teaspoons Cumin
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 8 individual Corn Tortillas
- 1 cup crumble Queso Fresco
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