Instant Pot Chicken Enchiladas

Whether you’re a busy parent, a meal prep enthusiast, or simply someone who loves a hearty, comforting dish, these Instant Pot Chicken Enchiladas are here to save the day. Packed with flavor and made with tender shredded chicken enveloped in warm tortillas and smothered in rich enchilada sauce, this recipe is a game-changer for your weeknight dinners. Plus, the Instant Pot makes the process quick and easy—what’s not to love?

Why This Recipe Works

The beauty of this Instant Pot Chicken Enchiladas recipe lies in its simplicity and the layers of flavor that develop during the cooking process. The Instant Pot ensures that the chicken cooks to perfection, resulting in tender, juicy meat that shreds easily. The combination of spices, homemade or store-bought enchilada sauce, and toppings allows you to customize the dish to your liking. Not to mention, the whole dish comes together in a flash, making it perfect for busy nights!

Your Shopping Guide

For the best Instant Pot Chicken Enchiladas, make sure to gather the following ingredients:

• 1.5 pounds boneless skinless chicken breasts (about 3 breasts)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil, divided
• 1 cup water
• 2 cups homemade red enchilada sauce or 2 10-ounce cans enchilada sauce, divided
• 12 corn tortillas
• 3 tablespoons canola oil or nonstick cooking spray
• 1 small bunch of green onions, chopped, divided
• 1 cup nonfat plain Greek yogurt plus additional for serving
• 1 cup shredded Monterey Jack or cheddar jack cheese, divided
• For serving: chopped fresh cilantro, sliced avocado, sliced jalapeno, anything you like!

Before You Start: Equipment

To make your cooking experience smooth, ensure you have the following equipment:

• Instant Pot: The star of the show, perfect for quick cooking.
• Cutting board and knife: For prepping your ingredients.
• Mixing bowl: To combine your spices and chicken.
• Measuring cups and spoons: Precision is key in cooking!
• Serving platter: To display your delicious enchiladas.

Instant Pot Chicken Enchiladas, Made Easy

Let’s dive into the step-by-step process to create these mouthwatering Instant Pot Chicken Enchiladas!

Step 1: Prepare the Chicken

Start by seasoning the chicken breasts with chili powder, ground cumin, kosher salt, and black pepper. Make sure to coat them evenly for maximum flavor.

Step 2: Sauté the Chicken

Set your Instant Pot to the sauté function and heat 1 tablespoon of olive oil. Once hot, add the seasoned chicken breasts and sear them for about 3-4 minutes on each side until golden brown. This step is crucial as it enhances the flavor of the chicken.

Step 3: Pressure Cook

Add 1 cup of water to the pot, ensuring it’s deglazed from the bottom. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Once the cooking time is up, allow for a natural pressure release for about 5 minutes before performing a quick release.

Step 4: Shred the Chicken

Carefully remove the chicken from the pot and shred it using two forks. It should fall apart easily. Mix half of the enchilada sauce with the shredded chicken and set aside.

Step 5: Prepare the Tortillas

In a skillet, heat 3 tablespoons of canola oil over medium heat. Lightly fry each corn tortilla for about 30 seconds on each side until they are pliable but not crispy. Alternatively, you can spray them with nonstick cooking spray and microwave them for a few seconds.

Step 6: Assemble the Enchiladas

Spread a little enchilada sauce in the bottom of a baking dish. Take a tortilla, fill it with the chicken mixture, and roll it tightly. Place seam-side down in the dish. Repeat until all tortillas are filled.

Step 7: Top with Sauce and Cheese

Pour the remaining enchilada sauce over the assembled enchiladas and sprinkle with shredded cheese. If you like extra cheese (who doesn’t?), feel free to add more!

Step 8: Bake

Preheat your oven to 350°F (175°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 9: Serve

Garnish your Instant Pot Chicken Enchiladas with chopped green onions, Greek yogurt, and any additional toppings you like—cilantro, sliced avocado, or jalapenos work beautifully!

International Equivalents

If you’re cooking from different regions, here are some equivalents that might help:

• 1 pound = 0.45 kilograms
• 1 cup = 240 milliliters
• 1 tablespoon = 15 milliliters
• 1 teaspoon = 5 milliliters

Method to the Madness

Creating the perfect Instant Pot Chicken Enchiladas is all about balancing flavors and textures. Here’s a little more insight into the methodology:

• Seasoning is key: Don’t skimp on spices—they elevate the dish!
• Use fresh ingredients whenever possible: Fresh herbs and vegetables can make a significant difference in flavor.
• Experiment with sauces: While homemade enchilada sauce is preferred, store-bought options can save time without sacrificing taste.
• Don’t rush the cooking process: Allowing the chicken to cook properly in the Instant Pot ensures the best texture.

Save for Later: Storage Tips

You might not finish all your Instant Pot Chicken Enchiladas in one sitting, and that’s okay! Here’s how to store them:

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Place enchiladas in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Microwave or bake in the oven until heated through.

Instant Pot Chicken Enchiladas FAQs

Can I use frozen chicken breasts for this recipe?

Yes! You can use frozen chicken breasts, but increase the cooking time to 15 minutes and ensure a natural pressure release for 10 minutes.

What if I don’t have enchilada sauce?

You can easily make your own enchilada sauce using canned tomato sauce, chili powder, cumin, garlic powder, and onion powder. Just simmer the ingredients together until thickened.

Can I make this recipe gluten-free?

Absolutely! Just use gluten-free corn tortillas, and you’re good to go.

What toppings pair well with enchiladas?

Chopped cilantro, sliced avocado, jalapenos, and Greek yogurt are all fantastic additions. You can also try adding fresh lime juice for a zesty kick!

Next Up in Your Queue

If you love these Instant Pot Chicken Enchiladas, you might also enjoy:

• Instant Pot Beef Tacos
• Creamy Chicken Quesadillas
• Vegetarian Stuffed Peppers
• Easy One-Pot Chicken Fajitas

Time to Try It

Now that you have all the tools and tips, it’s time to whip up your own batch of Instant Pot Chicken Enchiladas. This recipe is not only delicious but also versatile enough to cater to your personal taste. Whether you’re serving it for a family dinner, meal prepping for the week, or hosting friends, these enchiladas are sure to impress. Happy cooking!

Instant Pot Chicken Enchiladas

This Instant Pot Chicken Enchiladas recipe is a game-changer for busy nights! Flavorful, tender chicken wrapped in tortillas and smothered in rich sauce!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

For the Enchiladas:

• 1.5 pounds boneless skinless chicken breasts (about 3 breasts)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil (divided)
• 1 cup water
• 2 cups red enchilada sauce (homemade or 2 10-ounce cans, divided)
• 3 tablespoons canola oil (or nonstick cooking spray)
• 1 small bunch green onions (chopped, divided)
• 1 cup nonfat plain Greek yogurt (plus additional for serving)
• 1 cup shredded Monterey Jack or cheddar jack cheese (divided)
• chopped fresh cilantro, sliced avocado, sliced jalapeno (for serving)

Equipment

• Instant Pot
• Cutting board and knife
• Mixing Bowl
• Measuring cups and spoons
• Serving Platter

Method

 

Instructions:

1. Step 1: Prepare the Chicken - Season the chicken breasts with chili powder, ground cumin, kosher salt, and black pepper. Ensure even coating for maximum flavor.
2. Step 2: Sauté the Chicken - Set your Instant Pot to the sauté function and heat 1 tablespoon of olive oil. Add the seasoned chicken breasts and sear for about 3-4 minutes on each side until golden brown.
3. Step 3: Pressure Cook - Add 1 cup of water to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow for a natural pressure release for about 5 minutes before performing a quick release.
4. Step 4: Shred the Chicken - Remove the chicken from the pot and shred using two forks. Mix half of the enchilada sauce with the shredded chicken and set aside.
5. Step 5: Prepare the Tortillas - Heat 3 tablespoons of canola oil over medium heat. Lightly fry each tortilla for about 30 seconds on each side until pliable, or spray with nonstick cooking spray and microwave briefly.
6. Step 6: Assemble the Enchiladas - Spread a little enchilada sauce in the bottom of a baking dish. Fill each tortilla with the chicken mixture and roll tightly, placing seam-side down in the dish.
7. Step 7: Top with Sauce and Cheese - Pour the remaining enchilada sauce over the assembled enchiladas and sprinkle with shredded cheese. Add more cheese if desired!
8. Step 8: Bake - Preheat your oven to 350°F (175°C). Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and bubbly.
9. Step 9: Serve - Garnish with chopped green onions, Greek yogurt, and any additional toppings like cilantro, sliced avocado, or jalapenos.

Notes

• Store leftovers in an airtight container for up to 3 days.
• Freeze enchiladas in a freezer-safe container for up to 2 months; thaw before reheating.
• Experiment with toppings to customize your enchiladas!