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 K.
Bailey's Thoughts ...
There's no soaking, no frying, no fuss. Just really good Instant Pot Chicken Enchiladas that deliver saucy, melty, weeknight comfort without a lot of ceremony.
We're talking tender shredded chicken folded into a rich enchilada sauce, tucked into soft flour tortillas, topped with sauce and cheese, and baked until golden brown. Thanks to the manual high pressure magic of the Instant Pot, the chicken cooks in minutes, and the whole thing comes out tasting like a family favorite you have been making for years.
Here's what matters: season your chicken breasts well, don't skimp on cheese, and use what you have. Rotisserie chicken works, corn tortillas work, and the toppings bar is non-negotiable. Want to get ahead? Assemble, wrap in plastic wrap and aluminum foil, and stash an extra in the freezer.
-Bailey
P.S. If you love these, you should absolutely try my 4-Ingredient Salsa Verde Chicken. Same vibe, but with a fresh green sauce and a little kick of lime juice.
Ingredients
Chicken breasts: Tender, lean protein that cooks quickly in the IP. Substitution: Use chicken thighs for juicier meat or rotisserie chicken to save time.
Taco seasoning: Adds a classic Tex-Mex flavor. Substitution: Use 1 tablespoon chili powder, 1 teaspoon cumin, and ½ teaspoon paprika if you're out.
Chicken broth: Provides moisture for pressure cooking. Substitution: Use ¾ cup water with 1 teaspoon bouillon paste or cube.
Red enchilada sauce: Forms the base of the sauce and adds flavor to both the filling and topping. Substitution: Use green enchilada sauce or homemade enchilada sauce.
Cornstarch: Thickens the cooking liquid into a rich sauce. Substitution: Use arrowroot powder or tapioca starch the same way. Flour can work in a pinch, but it must be whisked directly into the hot liquid on sauté mode and cooked a few minutes to thicken.
Monterey Jack cheese: Melts smoothly and makes the filling creamy. Substitution: Cheddar cheese or a Mexican cheese blend works well.
Green onions: Adds a mild, fresh bite to the filling. Substitution: Use diced white onion or red onion.
Flour tortillas: Soft taco size rolls easily and fits in the baking dish. Substitution: Corn tortillas work, though they may tear more easily.
See recipe card for quantities.
Instructions
- Season the chicken. Coat the chicken breasts evenly with taco seasoning.
- Cook in the Instant Pot. Add broth and enchilada sauce to the IP. Seal and cook, then allow a brief natural release before removing the lid.
- Shred the chicken and finish filling. Remove the chicken and shred with two forks. Whisk together a cornstarch slurry, stir it into the cooking liquid on sauté mode until thickened, then return the shredded chicken and some of the cheese to the pot.
- Fill and roll the tortillas. Spread enchilada sauce in the bottom of a baking dish. Place chicken mixture in the center of each tortilla, roll tightly, and arrange seam-side down in the dish.
- Add sauce. Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Top and bake. Sprinkle with the remaining cheese and bake until golden brown and bubbly.
Top Tip
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.
Variations
Gluten-Free: Use certified gluten-free corn tortillas instead of flour tortillas.
Nut-Free: Already is!
Dairy-Free: Use dairy-free cheese alternatives or omit the cheese. Swap sour cream for a dairy-free version.
High Protein: Add black beans to the filling or swap part of the Monterrey Jack cheese for cottage cheese mixed into the chicken filling.
Low-Carb: Use low-carb tortillas.
Make-Ahead: Assemble the enchiladas up to 24 hours in advance, cover tightly with plastic wrap and aluminum foil, and refrigerate until ready to bake.
Equipment
Instant Pot - A 6-quart or 8-quart Instant Pot both work for this recipe. The 6-quart is preferred since it’s less prone to “burn” warnings, while the 8-quart is best if you’re doubling the recipe or cooking larger batches.
Storage
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Let the enchiladas cool completely, then wrap the dish tightly in plastic wrap and aluminum foil or transfer individual portions to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: For best results, reheat in the oven at 350°F until warmed through and hot and bubbly. Individual portions can be reheated in the microwave, though the tortillas may soften more.
FAQ's:
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.
Related
Looking for other recipes like this? Try these:
Pairing
Recipes to serve with Chicken Enchiladas.
Recipe
Easy Instant Pot Chicken Enchiladas
- Total Time: 43 minutes
- Yield: 16 servings
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
-
Chicken breasts (1.5 lbs | 680g)
-
Salt and pepper (to taste)
-
Taco seasoning (3 tablespoon | 24g)
-
Cooking spray (as needed)
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Chicken broth (¾ cup | 180ml)
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Red enchilada sauce (2 cans, 10 oz each | 567g total, divided — ¾ can for cooking, ⅓ cup for baking dish, remainder for topping)
-
Cornstarch (2 tablespoon | 16g)
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Monterey Jack cheese (2 cups shredded | 226g, divided — ½ cup for filling, 1½ cups for topping)
-
Green onions (½ cup chopped | 50g)
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Flour tortillas (8, taco size | about 240g)
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Fresh cilantro, sour cream, pico de gallo, salsa, lettuce, tomato, jalapeño (for serving, optional)
Instructions
- Coat chicken breasts (1.5 lbs | 680g) with taco seasoning (3 tablespoon | 24g), salt, and pepper.
- Spray the Instant Pot insert with cooking spray and add the seasoned chicken. Pour in chicken broth (¾ cup | 180ml) and red enchilada sauce (¾ can, 10 oz) . Seal the lid and cook on manual high pressure for 8 minutes, followed by a 5-minute natural release.
- Remove the cooked chicken and shred with two forks. In a small bowl, whisk cornstarch (2 tablespoon | 16g) with 2 tablespoons water to make a slurry. Set the Instant Pot to sauté mode and stir in the slurry until the sauce thickens. Return the shredded chicken to the pot along with Monterey Jack cheese (½ cup | 57g) and green onions (¼ cup | 25g). Stir to combine.
- Spread red enchilada sauce (¼ cup | 60g) across the bottom of a 9x13-inch baking dish. Place about ½ cup of the chicken mixture in the center of each flour tortilla (8, taco size), roll tightly, and place seam-side down in the dish.
- Pour the remaining red enchilada sauce (1 can) evenly over the rolled tortillas.
- Sprinkle with the remaining Monterey Jack cheese (1½ cups). Bake at 350°F for 20 minutes, or until the cheese is melted and golden brown.
- Serve hot with your favorite toppings.
Notes
Freezer Tip: Assemble fully, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Bake from thawed for best texture.
Make-Ahead: Enchiladas can be assembled up to 24 hours ahead. Cover tightly and refrigerate until ready to bake.
Refrigerate & Reheat: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through and the cheese is melted. For quicker reheating, individual portions can be microwaved, though the tortillas may soften more.
- 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!