Easy Instant Pot Chicken Enchiladas are simple to make requiring basic ingredients and about 15 minutes hands on prep. Freezer friendly and perfect for a quick weeknight meal.
I'm new to using my Instant Pot, but this recipe has made me a fan! It came together quickly and my family LOVED it! We had some extra chicken filling that made great lunch leftovers for the week. Will definitely make this one again!
-Katie
Hey friends, it's me! Still making dinner, still photographing my food, STILL TRYING TO MAKE TASTY MEALS WHILE PUTTING IN THE LEAST AMOUNT OF EFFORT POSSIBLE.
Enter Easy Instant Pot Chicken Enchiladas!
Traditionally enchiladas are made with lightly fried corn tortillas dipped in a chili sauce and then filled with a variety of fillings including meat, cheese and veggies. The filled tortillas are then rolled up and served with ALL. THE. TOPPINGS.
We're skipping dipping and frying because, well.. EASY WEEKNIGHT DINNER lover here.
This version is absolutely my new go-to for a quick Mexican situation. It's a simplified version of traditional enchiladas (hello Instant Pot) that doesn't sacrifice the juicy chicken, Mexican spices, saucy-topping OR the golden bubbly cheese that we NEED from this dish.
It has all the components we require of weeknight wonder!
- Freezer-friendly. Double the recipe and freeze some enchiladas for later.
- Fast + filling. No side dishes required.
- Mindlessly easy. sauce + chicken comes together like magic in the Instant Pot.
- Customizable. Serve the toppings buffet style SO everyone gets what they like!
Jump to:
Ingredients
- Chicken breasts
- Taco seasoning
- Enchilada sauce
- Tortillas
- Cilantro
- Green onions
- Monterrey Jack cheese
- Chicken stock
- Toppings
See recipe card for quantities.
Instructions
Step 1: Season chicken breasts liberally with taco seasoning (check out my homemade version HERE).
Step 2: Add chicken broth and enchilada sauce to the Instant Pot. Seal and cook at high pressure for 8 minutes. Perform a 5 minute natural release prior to removing the lid.
Step 3: Remove and shred the chicken. Thicken sauce by adding a cornstarch slurry. Add shredded chicken and ½ cup of Monterrey Jack cheese back to the Instant Pot. Stir.
Step 4: Scoop about ½ cup of the chicken mixture onto the center of each tortilla. Roll tightly. Place seam side down in a baking dish with enchilada sauce smeared across the bottom.
Step 5: Pour the remaining enchilada sauce over the top of the rolled tortillas.
Step 6: Top with extra cheese and bake at 350F for 20 minutes or until cheese is golden and bubbly.
Hint: Use a stand mixer to shred your chicken effortlessly. Use the paddle attachment, and set the speed to a low. Shred the chicken until desired consistency is achieved, about 30 seconds to 1 minute mixing time.
Substitutions
- Corn Tortillas can be swapped for the flour Corn is actually a more traditional choice, but my family prefers the taste of flour. I also find flour tortillas to be less likely to crack/split when I'm assembling the enchiladas.
- Chicken. Feel free to swap the chicken breast for chicken thighs. You will need to reduce the Instant Pot cook time 6 minutes instead of 8.
- Monterrey Jack Cheese can be swapped for Cheddar Jack to up the heat for this recipe. You could also select a dairy-free cheese option, but these typically don't melt as well.
Variations
Gluten-Free. Use a gluten-free tortilla option. Siete brand has some great options.
Salsa Verde Chicken Enchiladas - Swap out the red enchilada sauce for its green counterpart and throw in a small can of green chilis for a fun twist on this recipe.
See this 4-ingredient Salsa Verde Chicken Instant Pot Recipe on my website for an alternate filling inspiration.
Equipment
Instant Pot - I own both a 6 qt. and an 8qt. Both work for this recipe. I prefer the 6 qt. because I get less "burn" warnings. I only use the 8qt. if I'm making enough food that it is necessary.
Storage
TO STORE: Place leftover chicken enchiladas in an airtight container. Store for up to 3 days in the refrigerator.
TO REHEAT: Reheat enchiladas in a baking dish in an oven set to 350 degrees F. until warmed through (BEST OPTION). Alternatively, you can reheat leftovers in the microwave.
TO FREEZE: Store leftover enchiladas in an airtight bag or container for up to 3 months.
TO MAKE AHEAD: The enchiladas can be assembled and stored UNBAKED in the refrigerator for up to 24 hours or the freezer for up to 3 months. DO NOT add the enchilada sauce and cheese topping until just before baking so that your enchiladas don't become soggy. If freezing, wrap tightly with both a layer of plastic wrapped topped with a layer of foil to prevent freezer burn.
Top Tip
To avoid soggy enchiladas, cook your tortillas in hot oil for a few seconds before filling and rolling them. As a result, a barrier between the sauce and the tortilla forms. This stops excess liquid from being absorbed and breaking down the tortilla.
NOTE: This extra step takes these enchiladas up a notch, but isn't included in the recipe because the enchiladas still taste great even if you skip this step and EASY is always the goal around here.
Frequently Asked Questions:
I typically use Old El Paso Mild Red. Mild makes the recipe kid-friendly and adults can add additional spice by topping enchiladas with pico, hot sauce and jalapeños.
Traditionally enchiladas are made with corn tortillas, but flour tortillas also work well. Size is important as you want your tortillas to fit in your baking dish when rolled.
Coconut Rice
Refried Beans
Jalapeno Ranch
Mexican Street Corn Salad
Enchilada Chicken Rice Bowls - Spoon enchilada filling over white or brown rice. Top with beans, red peppers, sautéed onion, salsa and avocado.
Quesadillas - this is one of my favorite ways to use up extra filling.
📖 Recipe
Easy Instant Pot Chicken Enchiladas
- Total Time: 43 minutes
- Yield: 16 servings 1x
Description
Easy Instant Pot Chicken Enchiladas are simple to make requiring basic ingredients and about 20 minutes hands on prep. Freezer friendly and perfect for a quick weeknight meal.
Ingredients
- 1.5 lbs. boneless skinless chicken breasts
- salt/pepper (for seasoning chicken)
- 3 Tbs. Taco Seasoning
- Cooking spray
- ¾ cup chicken broth
- 2 (10 oz.) cans red enchilada sauce, divided
- 2 Tbs cornstarch
- 2 cups shredded Monterey jack cheese, divided
- ½ cup chopped green onions
- 8 flour tortillas (taco size)
- For Serving: fresh cilantro, sour cream, salsa, tomatoes, green onions, pico, lettuce, jalapeño OR anything else you like!
Instructions
- Season chicken breasts liberally with salt and pepper. Rub taco seasoning to coat on both sides of the chicken breasts.
- Spray the Instant Pot insert with non-stick spray. Place the seasoned chicken breasts into the IP. Add chicken broth and ¾ of a can of enchilada sauce over the top of the chicken.
- Lock the IP lid and seal the valve. Cook on manual high pressure for 8 minutes, then perform a natural release for 5 minutes. After 5 minutes, unseal the valve and remove the lid. Place cooked chicken onto a plate and use 2 forks to shred.
- Turn the Instant Pot to sauté and add a cornstarch slurry to the liquid (2 Tbs. cornstarch + 2 Tbs. water mixed). Whisk frequently until liquid thickens, about 5 minutes. Turn off Instant Pot. Add the shredded chicken back into the Instant Pot and dump in ½ cup of cheese and ¼ cup of chopped green onions. Stir to combine.
- Spoon about ⅓ cup of enchilada sauce into a 9" x 13" baking dish and spread into a thin layer.
- Fill each tortillas with ½ cup of the chicken filling, roll to close, then place into the baking dish seam side down. Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle with remaining Monterey Jack cheese.
- Bake the enchiladas in a 350 degree oven until warmed through and the cheese is bubbly, about 17 minutes. Do not cover as this can cause soggy enchiladas.
- Serve enchiladas with sour cream, salsa, guacamole, onion, lettuce, tomato, jalapeño and/or pico. Buffet style is the way to go so that everyone gets their perfect plate!
Notes
TO STORE: Place leftover chicken enchiladas in an airtight container. Store for up to 3 days in the refrigerator.
TO REHEAT: Reheat enchiladas in a baking dish in an oven set to 350 degrees F. until warmed through (BEST OPTION). Alternatively, you can reheat leftovers in the microwave.
TO FREEZE: Store leftover enchiladas in an airtight bag or container for up to 3 months.
TO MAKE AHEAD: The enchiladas can be assembled and stored UNBAKED in the refrigerator for up to 24 hours or the freezer for up to 3 months. DO NOT add the enchilada sauce and cheese topping until just before baking so that your enchiladas don't become soggy. If freezing, wrap tightly with both a layer of plastic wrapped topped with a layer of foil to prevent freezer burn.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Freezer
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: ½ enchilada
- Calories: 211
- Sugar: 2.4 g
- Sodium: 663.7 mg
- Fat: 8.7 g
- Carbohydrates: 16.1 g
- Protein: 16.6 g
- Cholesterol: 46 mg
Jessica
What enchilada sauce do you use? I haven’t found a canned sauce that I really like. Thanks!
Katie
I'm new to using my Instant Pot, but this recipe has made me a fan! It came together quickly and my family LOVED it! We had some extra chicken filling that made great lunch leftovers for the week. Will definitely make this one again!
JRo
Made this last night. Subbed can of green chilies for green onions (didn’t have any). Used hand mixer to shred chicken- sooo easy! We used corn tortillas (personal preference). Family raved about how good it was- just like our favorite Mexican restaurant! I also had some queso fresco for topping - delish! Thank you for the great recipe!