Can You Make Enchiladas in an Instant Pot or Crock-Pot?

Finding creative ways to prepare traditional Mexican dishes like enchiladas has become more accessible with modern kitchen appliances. But does the Instant Pot or Crock-Pot truly fit the bill? Here, we dive into whether these devices can be used for preparing authentic enchiladas and the best methods for each.

Can You Make the Filling in an Instant Pot?

The answer is yes, you can prepare the filling for enchiladas in an Instant Pot. However, the final steps—rolling, sauce preparation, and baking—will need to be done in a more conventional manner. Here’s a brief overview of how to do it:

Ingredients Required

Meat (e.g., shredded chicken, beef) Black beans Refried beans Cheese (shredded) Sauce Corn tortillas

Step-by-Step Guide

Prepare and sauté your meat (e.g., chicken or beef) using the sauté mode of the Instant Pot. Add in the onions and garlic, and sauté until the aromatics are fragrant and the meat is browned. Add the black beans and refried beans to the Instant Pot and combine with the meat. Pressure cook the mixture using the meat pressure cooking setting or high pressure mode. Once cooked, shred the meat and mix with the beans and other fillings (cheese and sauce). Line a baking dish or Crock-Pot with tortillas, adding layers of the filling, sauce, and cheese. Repeat until the dish is full. Bake in the oven at 375°F (190°C) for about 20-25 minutes or until the top is bubbly and the cheese is melted and golden.

While the Instant Pot can handle part of the preparation, the final rolling and baking steps require traditional methods to achieve the desired texture and consistency.

Using a Crock-Pot for Enchiladas

Giving that a Crock-Pot is primarily used for slow-cooking, it’s a reasonable hypothesis that you could prepare enchiladas using this appliance. Here’s a basic guide on how to do it:

Ingredients Required

Fillings: meat, cheese, sauce, and beans Corn tortillas

Step-by-Step Guide

Place sautéed meat and other fillings, beans, and sauce into the Crock-Pot. Heat the contents on high for about 15 minutes to ensure everything is warmed through. Roll the tortillas with the fillings and layer them in the Crock-Pot, alternating with layers of sauce and cheese. Turn the Crock-Pot to "keep warm" and let it sit for a few hours. Check and adjust the layers as needed to ensure everything is covered with sauce and cheese. Remove the cover, sprinkle with extra cheese, and keep warm in the Crock-Pot.

This method will produce a flavorful and comforting dish that fills the role of traditional enchiladas. However, it won't have the same crispiness and texture that comes from baking them in the oven.

Instant Pot versus Crock-Pot for Enchiladas

Both devices have their advantages. The Instant Pot is great for initial preparations such as sautéing and pressure cooking. However, it doesn't provide the same texture and crispiness as a traditional oven-baked dish. Here's a summary:

Instant Pot

Suitable for initial preparation Not ideal for final texture Quick and convenient for pressure cooking

Crock-Pot

Perfect for slow-cooking methods Convenient for setting and forgetting Likely to result in a more humid, less crispy final product

When it comes to the traditional enchilada experience, there’s something to be said for the crispiness and individuality of a baked pan of enchiladas. Yet, for a more relaxed and similar flavor, a lasagna-style enchilada casserole can be prepared in a Crock-Pot. This method involves layering the prepared filling and sauce in the appliance and cooking it until fully heated through and the cheese is melted.

Enchilada Casserole Recipe (Instant Pot Salsa Verde Chicken Enchilada Casserole)

Feel free to experiment with different fillings and sauces. For a unique and delicious twist, try making an Instant Pot Salsa Verde Chicken Enchilada Casserole as follows:

Ingredients

1 lb chicken breasts, boneless and skinless, cut into small pieces 1 can of black beans, rinsed and drained 1 can of refried beans, warmed 1 cup salsa verde 8-10 large tortillas, warmed in the microwave or on dry heat 1 1/2 cups shredded cheese, such as cheddar or Monterey Jack

Instructions

Place the chicken pieces in the Instant Pot and add enough water to cover. Secure the lid and pressure cook on high for 5-6 minutes. Allow the pressure to naturally release after cooking. Saute the chicken and meat, and mix with black beans, refried beans, and salsa verde in a pot on the stove. Transfer the mixture to a Crock-Pot and warm over low heat for 15 minutes. Line the Crock-Pot with tortillas, adding the chicken mixture, sauce, and cheese, one layer at a time. Repeat until the dish is full. Cover and cook on "keep warm" for a few hours to let the flavors meld. Top with extra cheese and serve warm.

In summary, you can make the filling for enchiladas in an Instant Pot or a Crock-Pot, but for the crispiness and texture of a traditional enchilada, a mix of both devices or a lasagna-style casserole is recommended.

Experiment and Find Your Favorite Method

The key to a satisfying enchilada is finding a balance between convenience and flavor. Whether you opt for the speed of an Instant Pot or the ease of a Crock-Pot, the best results come from a combination of innovative appliance use and traditional cooking methods. Experiment with different recipes and techniques to find what best suits your taste and lifestyle.