Easy InstaPot Chicken Enchiladas Recipe

This Instant Pot chicken enchiladas recipe features shredded chicken in a rich enchilada sauce and cheese wrapped up in flour tortillas and topped with more shredded cheese. Serve with your favorite toppings buffet style. I top mine with shredded lettuce, sour cream, jalapeños, and chopped green onions.

Print

With ImageWithout Image

Instapot Chicken Enchiladas

Yield: 8

Author: Sage & Sesame

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This Instant Pot chicken enchiladas recipe features shredded chicken combined with a rich homemade enchilada sauce and cheese wrapped up in flour tortillas. Serve with your favorite toppings taco bar style. I top mine with shredded lettuce, sour cream, jalapeños, chopped green onions and fresh cilantro.

Ingredients

Ingredients

• 1 tablespoon of Extra Virgin Olive Oil
• 1 yellow onion diced
• 5 minced garlic cloves
• 2 jalapeño or Serrano pepper (seeds removed if you like it milder)
• 2 cans of rotel or tomatoes with green chilies
• 2 tablespoons of chili powder
• 1 teaspoon of cumin
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1 teaspoon of paprika
• 1 teaspoon of dried oregano or 10 fresh oregano leaves
• The leaves of 10 fresh cilantro stems
• The juice of 1 large lime
• 3/4 cup of chicken broth
• 1 pound of boneless skinless chicken thighs
• 8 flour tortillas
• 1 8 oz block of sharp cheddar cheese shredded
• 1 8 oz block of pepper jack cheese shredded

Garnish

• Sour cream
• Fresh cilantro
• Shredded lettuce
• Sliced jalapeño
• Shredded Cheddar Cheese
• Diced tomatoes Or fresh Pico de Gallo

Aldi Grocery List

• This Aldi grocery list contains all the ingredients for this recipe. Add the items you don't have on hand to your cart and have instacart shop them for you. You can choose to have them delivered to you or you can pick them up for a 5% discount on your order! **Please note that the lists don’t allow us to add a quantity so make sure to add 2 cans of diced tomatoes with green chiles**

Instructions

1. Turn your instant pot on to the sauté mode.
2. Add 1 tablespoon of olive oil to the pot and let it heat up
3. Remove the skin from your white onion and cut it into quarters and place it in your ninja express chopper or similar food processor
4. Remove the skin from your garlic cloves and place them in the chopper as well
5. Cut the stem off of your jalapeño or Serrano pepper and cut it in half. Remove the seeds if you like a milder dish. Keep the seeds if you like it spicy! Place the spicy peppers in the chopper
6. Pulse the chopper until your veggies are diced, then place them in the instant pot.
7. Sauté for about 4 minutes, stirring occasionaly until the onions start to become translucent.
8. Add 2 cans of rotel (or tomatoes with green chilies) to the instant pot
9. Add 1 can of green chiles to the Instant Pot
10. Add 2 tablespoons of chili powder to the Instant Pot
11. Add 1 teaspoon of cumin, 1/4 teaspoon of salt, 1/4 teaspoon of pepper and 1 teaspoon of paprika to the instant pot
12. Add 1 teaspoon of dried oregano or 10 fresh oregano leaves to the instant pot.
13. Add the leaves of 10 fresh cilantro stems to the pot
14. Add the juice of 1 large lime to the pot
15. Add 1 pound of boneless skinless chicken thighs to the pot
16. Cover the pot and set the instant pot to pressure cook on high and set the instant pot cook time to 25 minutes
17. While the chicken and your enchilada sauce are cooking, shred your cheese and start preparing your garnish items. You can use this time to shred your lettuce if you bought it un-shredded, slice a jalapeño, remove the leaves from your cilantro stems, etc.
18. Once the rest of your ingredients are prepped, pre-heat the oven to 375 degrees and spray a large baking dish or rectangular cake pan with nonstick cooking spray.
19. When the pressure cooking cycle is over, do a quick release and remove the lid of your instant pot.
20. Remove the tender chicken thighs from the pot and place them on a plate.
21. Use your Vitamix or similar blender to purée the sauce in your pot until smooth. You can also use an immersion blender to purée the sauce, but I find it comes out much silkier and smooth using the vitamix.
22. Once smooth, return only half of the the sauce to your instant pot and reserve the other half for later.
23. Place the chicken thighs back in the pot and shred with a fork. If the chicken isn’t shredding easily, turn the sauté function on and let the chicken cook for another few minutes uncovered. Try shredding again in 3 minutes. Repeat this process until the chicken shreds easily. If you are in a hurry, you can place the chicken in your Ninja Expess Chopper in batches and pulse to shred to your desired consistency.
24. Once the chicken is shredded to your liking you will move on to assembling your enchiladas.
25. Pour enough of your reserved enchilada sauce in your baking dish to cover the bottom.
26. Divide your shredded chicken mixture into 8 equal portions and your pepper jack cheese into 8 equal portions.
27. Fill each tortilla with 1/8 of the chicken mixture and 1/8 of the pepper jack cheese. Roll up your tortilla and place the tortillas seam side down in your baking dish.
28. Once all 8 tortillas are filled, pour the remaining enchilada sauce over the top of the tortillas.
29. Top the tortillas with about 3/4 of the shredded cheddar cheese, reserving some for a final garnish after cooking.
30. Place your baking dish in the oven for 20 minutes at 375 degrees until the cheese has melted and is starting to brown.
31. Garnish with sour cream, sliced jalapeños, fresh cilantro and shredded lettuce and enjoy your homemade enchiladas!
32. Don’t skimp on the sour cream or shredded lettuce. They really bring this dish together!

Nutrition Facts

Calories

456.64

Fat

26.75 g

Sat. Fat

13.49 g

Carbs

25.44 g

Fiber

4.96 g

Net carbs

20.49 g

Sugar

5.38 g

Protein

28.79 g

Sodium

1109.29 mg

Cholesterol

112.52 mg

This nutritional information has been calculated by a 3rd party and has not been verified

https://sageandsesame.com/blog/instapot-chicken-enchiladas-recipe

All Rights Reserved by SageandSesame

Mexican dinner, Mexican meal, Mexican enchiladas, enchiladas, Instapot chicken enchiladas, instant pot chicken enchiladas, chicken enchiladas, chicken enchiladas homemade sauce

Dinner

Mexican

When I first wanted an Instant Pot I thought it was called an Instapot. This name has stuck in my house. Everyone still lovingly calls it the “Instapot” even though they know the technical name is Instant Pot. This is my daughter Marly’s favorite dish in the Instant Pot, so we call this Instapot chicken Enchiladas for her!

How to Make Easy Instant Pot Chicken Enchiladas

This instant pot chicken enchiladas recipe is so easy because we are going to make our homemade enchilada sauce and cook our chicken at the same time in the instant pot. Once the pressure cook cycle is complete we will assemble our enchiladas and bake them in the oven in a glass baking dish.

I make my instant pot chicken enchiladas with flour tortillas, but these can also be made with corn tortillas. This is all just personal preference. The texture of the corn tortillas is a bit crunchier when used in this recipe.

What to serve with Instant Pot Chicken Enchiladas

There are so many great side dishes to serve with instant pot chicken enchiladas. I like to serve them with rice and beans and a side salad. If I’m making these for a get together I serve them with nachos as an appetizer.

Can I use canned sauce for this recipe?

Sure! Using store bought enchilada sauce is some times easier on a busy week night. If you use canned sauce then you do not need to add the tomatoes or the dried seasonings. You also won’t need to do the purée step.

I like Green enchilada sauce better than Red enchilada sauce

Check out our Salsa Verde Chicken Enchiladas Recipe for our “green” version of these delicious chicken enchiladas!

Leftover Chicken Enchiladas

Store leftover enchiladas in a glass pan so that you can heat them up for lunch tomorrow!

Can these be made in a Slow Cooker?

You can absolutely make these instant pot enchiladas in the slow cooker or using the slow cooker setting on your Instant Pot. Use the same recipe, but cook on low for 6 hours while you are at work. Then just assemble when you get home!

Chicken Breast vs Thighs

I prefer the texture of chicken thighs in the instant pot but you can certainly use boneless skinless chicken breasts in this recipe if you prefer all white meat.

Why Pepper Jack Cheese and not Monterey jack cheese?

I love all cheese. You can use any kind of cheese that you like including monterey jack cheese. I do recommend you use two different types of cheese in this recipe, so if you are going to add in monterey jack cheese then you might want to swap it for the Pepper Jack Cheese or the cheddar cheese, or mix all three!

This post may contain affiliate links. We may earn a small commission when you make a purchase through links on our site at no additional cost to you.