BBQ Chicken Enchiladas
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This is more than just playing with meat. Its brains and beauty combined with a bit of whiskey fueled sass combined to deliver the best content for aspiring BBQ junkies and meat addicts across the globe. Kita Roberts is a meat maven who’s not afraid to get a little grit under her nails and get wild with food and dive deep into the relationships that get it from pasture to plate.
1 Tbsp. olive oil
½ onion, diced
1.2-2 pounds boneless skinless chicken breast
Salt and pepper
1 Tbsp. chicken seasoning
1 C. Head Country Original Bar-B-Q sauce
1 C. chicken broth
16 oz. pasta
2 C. chicken broth
Water, if needed
3 Tbsp. butter
1 Tbsp. dijon mustard
1 tsp. salt
½ tsp. garlic powder
½ C. milk
8 oz. aged cheddar, shredded
4 oz. habanero cheddar, shredded
12 oz. Monterey Jack, shredded
½ jalapeno seeded, stemmed, and minced
Fresh cilantro
Jalapeno
Scallions
Additional BBQ Sauce
Manual on pressure cooker
20 mins
Set the Instant Pot to saute. Add the olive oil to the pot and, using a spatula, swirl to coat. Add the onion and saute 5 minutes.
Pat the chicken dry and trim any excess fat. Season with salt, pepper, and seasoning on both sides. Place the chicken in the Instant Pot and saute both sides until brown, about 3 to 4 minutes per side. Work in batches if necessary to not over crowd the pressure cooker.
Baste the chicken with the BBQ sauce. Gently add the chicken broth, pouring along the side to not disrupt the sauce on the chicken. Cover and seal the pressure cooker. Set the pressure cooker to 13 to 15 minutes.
Once the Instant Pot comes to pressure and cooks, allow the steam to release naturally for 10 minutes. Then, carefully open the lid. Carefully remove the chicken from the Instant Pot and set it aside.
Add the pasta to 2 C. of the broth leftover from the chicken from the pressure cooker. Add the chicken broth and additional water if needed to just cover the pasta. Place the lid on the Instant Pot and seal. Set cooker to 4 minutes to cook. Once the IP comes to pressure and cooks, immediately release the steam manually.
Stir in the butter, dijon mustard, salt, and garlic powder. Add milk. Add the cheese in batches, stirring to melt completely until all the cheese is added. Fold in the minced jalapeno.
Shred the chicken with 2 forks. Stir the shredded chicken into the macaroni and cheese to combine.
Spoon out portions onto plates or bowls. Top with additional bbq chicken, scallions, cilantro, and sliced jalapeno if desired. Enjoy!
