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Chicken Enchiladas Instant Pot – Easy Delicious

This Mexican inspired Chicken Enchilada Recipe is absolutely the BEST! Enchiladas are easier than you think – flour tortillas filled with juicy chicken in the most delicious homemade enchilada sauce, loaded with cheese!

instant pot chicken enchiladas baked

Chicken Enchiladas – Instant Pot Recipe

Chicken Enchiladas made from scratch – juicy, cheesy and full of flavor! There’s a few components to homemade enchiladas, but it is so worth the effort with flavor you can never achieve with store bought packet spice mixes and bottled enchilada sauce.

I want the filling to be JUICY and full of flavor, rather than dry and crumbly inside. I also want saucy enchiladas covered in cheese and baked until golden brown and bubbly!

If this sounds like your kind of Chicken Enchiladas, then this recipe is for you!

What is in Chicken Enchiladas?

ingredients to make instant pot chicken enchiladas baked

Star Ingredients

  • What really makes homemade enchiladas is the homemade sauce. There is nothing quite like a homemade sauce rather than using store bought canned sauce and a store bought spice mix. Enchilada sauce is actually very easy to make! Just tomato sauce, chicken broth, onions, garlic, jalapeno (optional) and a few spices.

How to Make Chicken Enchiladas

steps to make instant pot chicken enchiladas baked

Full Printable Recipe Below

Check out my short TikTok video tutorial here

Chicken Filling

1 Add tomato sauce, chicken broth, diced onion, garlic, jalapeno, the spices and chicken to the Instant Pot and stir to combine.

2 Close lid and set pressure release valve to sealing. Set Instant Pot to High Pressure for 10 minutes (using Manual Mode or Meat Mode).

3 Once Instant Pot has completed the 10 minute cooking time allow it to Natural Release for 10 minutes. Then carefully turn the pressure release valve to venting to Quick Release the remaining pressure.

4 Remove chicken breasts and set aside. Shred once cooled and easy to handle.

5 Optional: use an immersion blender or blender to puree the enchilada sauce.

6 Stir in 3-4 tablespoons of the enchilada sauce from the Instant Pot to the shredded chicken to moisten.

Enchiladas

7 Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.

8 Spread 1/2 cup of the enchilada sauce from the Instant Pot on bottom of baking dish.

9 To assemble enchiladas, fill each tortilla with shredded chicken and top with shredded cheese. Roll the tortillas (do not need to tuck the ends in) and place seam side down in the baking dish.

10 Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.

11 Cover with foil and bake for 20-30 minutes, or until heated through and the cheese melts.

instant pot chicken enchiladas baked

What to Serve with Enchiladas?

You can serve the enchiladas just as they come out of the oven or you can also add personalized toppings. Here are some of the most popular toppings to serve with enchiladas:

  • Sour cream
  • Avocado
  • Red onion
  • Homemade guacamole
  • Lettuce
  • Tomatoes
  • Pico de Gallo (diced tomato, onion, parsley/cilantro, salt, jalapeno – optional)
  • Jalapenos, fresh or jarred

I hope these homemade enchiladas become a family favorite. I especially love that you can add the toppings buffet style and allow everyone to create their own flavor combinations!

instant pot chicken enchiladas baked

Looking for More QUICK Dinner Ideas?

Check out my collection of Dinner recipes here

Enjoy!

– Sab

instant pot chicken enchiladas baked

Instant Pot Chicken Enchiladas

This Mexican inspired. Chicken Enchilada Recipe is absolutely the BEST! Enchiladas are easier than you think – flour tortillas filled with juicy tasty chicken in the most delicious homemade enchilada sauce, loaded with cheese.
4.55 from 48 votes
Prep Time 10 mins
Cook Time 20 mins
Pressurizing Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 6
Calories 509 kcal

Ingredients
 
 

Enchilada Sauce

  • 2 onions, small diced
  • 6 cloves garlic , minced
  • 1 jalapeno , seeds removed, minced, optional
  • 1 cup chicken broth
  • 2 cups tomato sauce
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon Mexican oregano, dried or dried oregano
  • ½ teaspoon cayenne pepper

Enchiladas

  • 2 pounds boneless skinless chicken breasts , about 4 medium sized breasts
  • 12 tortillas, medium sized, flour or corn
  • 2 cups shredded cheese, marble, cheddar, Monterey jack or mix of choice

Accompaniments

  • sour cream
  • guacamole
  • salsa
  • pico de gallo
  • cilantro
  • red onion
  • jalapeno, slices fresh or pickled

Instructions
 

Chicken Filling

  • Add all sauce ingredients to the Instant Pot and stir to combine.
  • Add chicken breasts to the Instant Pot and toss to coat in sauce.
  • Close lid and set pressure release valve to sealing.
  • Set Instant Pot to High Pressure for 10 minutes (using Manual Mode or Meat Mode).
  • The Instant Pot will take about 10 minutes to come to pressure.
  • Once Instant Pot has completed the 10 minute cooking time, it will beep and switch to Keep Warm function.
  • Carefully turn pressure release valve to venting to Quick Release the remaining pressure.
  • Remove chicken breasts and set aside. Shred once cooled and easy to handle.
  • Optional: use an immersion blender or blender to puree the enchilada sauce.
  • Stir in 3-4 tablespoons of the enchilada sauce from the Instant Pot to the shredded chicken to moisten.

Enchiladas

  • Preheat oven to 350°F.
  • Spray a 9×13 baking dish with nonstick cooking spray or brush with oil
  • Spread 1/2 cup of the enchilada sauce from the Instant Pot on bottom of baking dish.
  • To assemble enchiladas, fill each tortilla with shredded chicken and top with shredded cheese.
  • Roll the tortillas (do not need to tuck the ends in) and place seam side down in the baking dish.
  • Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
  • Cover with foil and bake at 350°F for 20-30 minutes, or until heated through and the cheese melts. During the last 5 minutes of cooking remove the foil to brown the tops of the enchiladas, or broil on high for 2-3 minutes.
  • Serve topped with sour cream, salsa and guacamole and enjoy!

Video

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NUTRITION

Calories: 509kcalCarbohydrates: 41gProtein: 47gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 126mgSodium: 1788mgPotassium: 1071mgFiber: 4gSugar: 8gVitamin A: 854IUVitamin C: 17mgCalcium: 294mgIron: 4mg
This nutrition information is an estimate provided by an online nutrition calculator. See our full nutrition disclosure here.

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Recipe Rating




Tuesday 1st of March 2022

Great recipe thank you for sharing! I followed the instructions as stated and it turned out great for me. I definitely recommend!

Elisa

Friday 14th of January 2022

When do you take foil off to brown there top?

fedbysab

Saturday 15th of January 2022

In the last 5 minutes of cooking you can remove the foil to brown the tops of the enchiladas.

Ana

Monday 1st of March 2021

This recipe was so easy to follow with the step by step instructions and pictures. It turned out perfect and tasted delicious. Thank you for sharing. Can’t wait to make it again!