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Easy Instant Pot Chicken Enchiladas garnished with jalapeños, green onions and cilantro.

Easy Instant Pot Chicken Enchiladas

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  • Author: Bailey Sissom
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 43 minutes
  • Yield: 16 servings 1x
  • Category: Freezer
  • Method: Instant Pot
  • Cuisine: Mexican


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.


  • 1.5 lbs. boneless skinless chicken breasts
  • salt/pepper (for seasoning chicken)
  • 3 Tbs. Taco Seasoning
  • Cooking spray
  • 3/4 cup chicken broth
  • 2 (10 oz.) cans red enchilada sauce, divided
  • 2 Tbs cornstarch
  • 2 cups shredded Monterey jack cheese, divided
  • 1/2 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!


  1. Season chicken breasts liberally with salt and pepper. Rub taco seasoning to coat on both sides of the chicken breasts.
  2. Spray the Instant Pot insert with non-stick spray. Place the seasoned chicken breasts into the IP. Add chicken broth and  3/4 of a can of enchilada sauce over the top of the chicken.
  3. 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. 
  4. 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 1/2 cup of cheese and 1/4 cup of chopped green onions. Stir to combine.
  5. Spoon about 1/3 cup of enchilada sauce into a 9" x 13" baking dish and spread into a thin layer.
  6. Fill each tortillas with  1/2 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.
  7. 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. 
  8. 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!


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.