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Instant Pot Chicken Enchiladas Recipe Instant Pot Chicken Enchiladas Recipe


Instant Pot Chicken Enchiladas Recipe

Written by: Emily Smith

Whipped up some zesty Instant Pot Chicken Enchiladas tonight. Tender chicken, tangy sauce, and melted cheese all wrapped up in warm tortillas. A quick, hearty meal that's a real crowd-pleaser!

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Alright, let me paint you a picture. Imagine coming home after a long day, your belly is rumbling, and you're craving comfort. That's where this instant pot chicken enchiladas recipe comes into play. It's quick, it's easy, and oh boy, it's going to make your taste buds dance with joy. Trust me, give this a whirl and watch as the delicious aromas fill your kitchen. Soon, you'll be spooning up pure heaven in a bowl. Hang tight, we're about to embark on a culinary adventure!

Ingredients for Instant Pot Chicken Enchiladas

  • Chicken breast: Lean protein source that adds flavor and texture to the enchiladas, making them hearty and satisfying.
  • Red enchilada sauce: Signature sauce that infuses the dish with rich, tangy flavors, essential for authentic enchiladas.
  • Green chilies: Adds a mild heat and depth of flavor to the filling, balancing the richness of the other ingredients.
  • Shredded cheese: Melts beautifully over the enchiladas, creating a gooey, savory topping that enhances the overall dish.
  • Corn tortillas: Traditional base of the enchiladas, softening in the sauce to create a comforting, flavorful wrap for the filling.
  • Chicken broth: Adds moisture and depth to the dish, infusing the enchiladas with savory flavor during the cooking process.
  • Chili powder: Provides a warm, earthy spice to the filling, adding complexity and depth to the overall flavor profile.
  • Cumin: Aromatic spice that enhances the savory notes in the dish, adding a warm, smoky flavor to the enchiladas.

Essential Tools for Making This Delicious Recipe

  • Instant Pot: Essential for pressure cooking the enchiladas quickly and efficiently.
  • Mixing bowl: Used to combine and season the shredded chicken for the enchilada filling.
  • Baking dish: To hold and cook the enchiladas in the Instant Pot with the enchilada sauce and chicken broth.

Instant Pot Chicken Enchiladas Recipe

This Instant Pot Chicken Enchiladas Recipe is a quick and delicious meal that serves 4 people. With a preparation time of 15 minutes and a cooking time of 20 minutes, you can have this meal ready in just 35 minutes. Enjoy the flavorful combination of shredded chicken, enchilada sauce, green chilies, and cheese, all wrapped in corn tortillas and cooked to perfection in your Instant Pot.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 380 kcal


  • Instant Pot
  • Mixing bowl


Main Ingredients

  • 1 pound chicken breast cooked and shredded
  • 10 oz red enchilada sauce
  • 4 oz diced green chilies
  • 1 cup shredded cheese
  • 8 small corn tortillas
  • 0.5 cup chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste


  • In a bowl, mix the shredded chicken with half of the enchilada sauce, green chilies, half of the cheese, chili powder, cumin, salt, and pepper.
  • Place a tortilla on a flat surface, spoon some of the chicken mixture onto it, and roll it up. Repeat with the remaining tortillas.
  • Pour the chicken broth and remaining enchilada sauce into the Instant Pot. Place the rolled enchiladas in the pot.
  • Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
  • Once done, do a quick pressure release and carefully open the lid. Sprinkle the remaining cheese on top.
  • Serve the enchiladas hot with your favorite toppings.


Feel free to customize the enchiladas with your favorite toppings such as sour cream, avocado, or fresh cilantro.


Calories: 380kcalCarbohydrates: 25gProtein: 30gFat: 16gSaturated Fat: 7gCholesterol: 90mgSodium: 820mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg
Keyword Chicken Enchiladas, Easy Dinner, Instant Pot
Tried this recipe?Let us know how it was!

Tips for Making Instant Pot Chicken Enchiladas Ahead of Time

Make Ahead Instructions

  • Prepare the chicken enchiladas as directed but do not cook them in the instant pot.
  • Cover the enchiladas tightly with foil or plastic wrap and refrigerate for up to 24 hours.
  • When ready to cook, follow the cooking instructions in the recipe.

Freezing Instructions

  • Assemble the enchiladas but do not cook them.
  • Wrap the dish tightly in foil and place it in the freezer.
  • To reheat, thaw overnight in the refrigerator and cook in the instant pot as directed.

When making these instant pot chicken enchiladas, try using a mix of different cheeses like Monterey Jack and cheddar for added flavor and gooey texture.

Common Questions About This Instant Pot Recipe

Can I use a different type of meat for these enchiladas?
Yes, you can substitute the chicken with cooked and shredded beef, pork, or even beans for a vegetarian option.
How spicy are these enchiladas?
The spice level can be adjusted based on the type of enchilada sauce and green chilies you use. Feel free to customize it to your preference.
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and refrigerate them until you're ready to cook them in the Instant Pot.
What toppings go well with these enchiladas?
Popular toppings include sour cream, diced tomatoes, avocado slices, chopped cilantro, and a squeeze of lime juice.
How long do leftovers last?
Leftover enchiladas can be stored in the refrigerator for up to 3-4 days. Simply reheat them in the microwave or oven before enjoying.

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