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Homemade Instant Pot Chicken Enchiladas photo

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!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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!