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
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Chicken breasts (1.5 lbs | 680g)
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Salt and pepper (to taste)
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Taco seasoning (3 tbsp | 24g)
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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)
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Cornstarch (2 tbsp | 16g)
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Monterey Jack cheese (2 cups shredded | 226g, divided — ½ cup for filling, 1½ cups for topping)
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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 tbsp | 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 (3/4 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 tbsp | 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: 1/2 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
