Instant Pot Chicken Enchiladas

Instant Pot Chicken Enchiladas
  • PREP TIME
    35 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    16 People
  • VIEWS
    52

Elevate your weeknight dinner with these Instant Pot Chicken Enchiladas! Tender, perfectly seasoned chicken combined with a creamy, cheesy filling, all wrapped in warm tortillas and smothered in a vibrant enchilada sauce. This streamlined recipe brings a comforting classic to your table with minimal effort and maximum flavor.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Cholesterol
    43 mg
  • Fiber
    3 g
  • Protein
    17 g
  • Saturated Fat
    5 g
  • Sodium
    549 mg
  • Sugar
    1 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a small bowl, combine the chili powder, salt, and cumin. Rub this spice mixture generously all over the chicken breasts. (2 minutes)

02

Step

Pour the chicken broth into the Instant Pot. Place a trivet or rack at the bottom of the pot and arrange the seasoned chicken breasts on top. Secure the lid, ensuring the valve is set to the sealing position. Select high pressure and set the timer for 5 minutes. Allow 10-15 minutes for the pressure to build. (17 minutes)

03

Step

While the chicken is cooking, preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. (2 minutes)

04

Step

Once the Instant Pot timer goes off, allow for a natural pressure release for 5 minutes. After 5 minutes, carefully release any remaining pressure using the quick-release method. Unlock and remove the lid. (10 minutes)

05

Step

In a large mixing bowl, combine 2 cups of the shredded Monterey Jack cheese, one can of green enchilada sauce, chopped green chilies, chopped onion, and jalapeños. Mix well to ensure all ingredients are thoroughly blended. (5 minutes)

06

Step

Transfer the cooked chicken breasts to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Add the shredded chicken to the cheese mixture in the bowl and stir to combine. (5 minutes)

07

Step

Heat a small amount of olive oil in a skillet over medium heat. Soften the corn tortillas by briefly dipping them into the hot oil for 2-3 seconds per side. This will make them pliable and prevent cracking. Drain the softened tortillas on paper towels. (15 minutes)

08

Step

Spoon 2-3 tablespoons of the chicken mixture onto each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. (15 minutes)

09

Step

In a separate bowl, combine the remaining green enchilada sauce with the can of red enchilada sauce. Pour this mixture evenly over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top. (5 minutes)

10

Step

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let stand for a few minutes before serving. (25 minutes)

For a spicier kick, add more jalapeños or a pinch of cayenne pepper to the chicken mixture.
If you don't have an Instant Pot, you can bake the chicken breasts in the oven until cooked through, then shred and proceed with the recipe.
Feel free to substitute the Monterey Jack cheese with cheddar, Colby Jack, or a Mexican cheese blend.
To make ahead, assemble the enchiladas and refrigerate them unbaked. Add about 10 minutes to the baking time if baking from cold.
Serve with your favorite toppings such as sour cream, guacamole, salsa, or chopped cilantro.

Conor Morissette

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 17 Ratings)
Total Reviews: (8)
  • Petra Bogisich

    I love the blend of flavors in this recipe! The spice combination is just right."

  • Bernadine Murazik

    I added black beans and it was a hit! Thanks for the great recipe.

  • Caesar Mraz

    The red and green enchilada sauce combination is genius!

  • Nicole Stanton

    My family devoured these. The Instant Pot makes the chicken so tender!

  • Athena Deckow

    Easy to follow and delicious. Will definitely make again.

  • Hassie Halvorson

    The instructions are very clear, the dish turned out delicious even though it was my first time making enchiladas."

  • Leatha Abshire

    This recipe is a game-changer! So much faster than traditional enchiladas.

  • Grady Greenfelder

    These were amazing! I will definitely be making them again for my family."

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