Turn your kitchen into a cantina with these easy and delicious Instant Pot Chicken Enchiladas
My love for Mexican food knows no bounds. Honestly, I’d eat it every day if I could, and the only reason I don’t is because I love too many other foods, too! But nothing makes me happier than tender shreds of chicken deliciously seasoned with chili powder and cumin, tossed with cheese and sauce, rolled in a tortilla, and then covered with more sauce and more cheese and baked to perfection. And when I can make the filling in my Instant Pot, I’m even happier.
Luckily, my family is also in love with these Instant Pot chicken enchiladas, so I can make them frequently. While that chicken cooks, my kitchen fills up with the most tempting smell—my mouth is watering just writing about it! And one of the things I love most about this recipe is that combo of Monterey Jack cheese and Greek yogurt that gets stirred into the meat: it brings a rich, tangy, savoriness and creamy texture that is, simply put, delicioso.
Cooking the chicken in the Instant Pot guarantees it will be luscious and tender, partly because of the way that device works but also because the chicken is cooked in the enchilada sauce. Take a taste of it when it’s done and you’ll see how it is just bursting with flavor. Another thing I love about this recipe is that the Instant Pot acts as a mixing bowl when you add the other filling ingredients to the shredded chicken—saves on clean up! And I always find rolling the enchiladas fun. If you happen to find yourself with extra filling, toss it with some hot pasta for lunch the next day!
While you can buy excellent sauce in the grocery store, I love this recipe for Enchilada Sauce; it’s tomato-based and wonderfully spiced and so perfect in this dish. But I also love to make Green Enchilada Sauce for serving.
Tips For Perfect Instant Pot Chicken Enchiladas
The first tip is to season the chicken on both sides to provide maximum flavor. Once the chicken is cooked (Step 4), let it cool a bit and then use two forks to shred it; alternatively, you can shred it with the paddle attachment in a stand mixer, but I like to do it right in the Instant Pot. When you fill the tortillas with the chicken mixture, place them seam side down in the baking dish. To prevent the tortillas from falling apart, make sure there is enough sauce in the chicken mix (add more, if it appears too dry). Since the chicken is already cooked, bake just until the cheese on top is golden and bubbly.
FAQs & Tips
How To Make Ahead And Store
Once cooked and cooled, Instant Pot chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months (thaw in fridge before reheating).
Will Chicken Thighs Work In This Recipe?
They certainly will (and lots of people prefer thighs for their flavor).
What’s The Difference Between Enchiladas And Burritos?
That’s a good question, since both are filled tortillas and have similar shapes. But, generally, enchiladas are made with corn tortillas and baked covered in sauce and cheese, whereas burritos are usually made with flour tortillas and not topped with sauce (which makes them easy to eat with your hands!).
Serving Suggestions
Let’s talk sauces. While these enchiladas are truly great on their own, they become even better topped with sauces, like spicy Ranchero or Chipotle or this Jalapeño Sauce, which brings the perfect kick. If you want something more traditional, you can’t go wrong serving Instant Pot chicken enchiladas with Salsa and a creamy, tangy Mexican Crema.
Now, let’s talk sides. These enchiladas pair so beautifully with Refried Beans or Pinto Beans or even this Black Bean Dip. And speaking of beans, something I love to serve with these enchiladas because of their terrific crunch are these Chalupas. And if you want crunch along with crispy fresh veggies, make some Chilindrinas to go with this meal.
Instant Pot Chicken Enchiladas
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup water
- 2 1/2 cups red enchilada sauce divided
- 12 corn tortillas
- 1 small bunch green onions chopped, divided
- 1/2 cup nonfat plain Greek yogurt plus more for serving
- 1 1/2 cups shredded Monterey Jack or cheddar jack cheese divided
- Fresh cilantro, avocado slices, jalapeño slices for serving (optional)
Instructions
- Season chicken with chili powder, cumin, salt, and pepper.
- Set Instant Pot to SAUTÉ mode and add olive oil. Sear chicken on both sides, then remove and set aside.
- Add water to Instant Pot, scrape up any bits, then return chicken to pot with 1/2 cup enchilada sauce.
- Cook chicken on manual high pressure for 8 minutes, then quick release and check for doneness.
- Shred chicken and reduce sauce in Instant Pot if needed.
- Warm tortillas in the oven, then keep them covered to stay pliable.
- Mix shredded chicken and the sauce in the Instant Pot with half of the green onions, the Greek yogurt, and half of the cheese.
- Spread 1/2 cup enchilada sauce in baking dish, fill tortillas with chicken mixture, roll and place seam-side down in dish.
- Top enchiladas with remaining sauce and cheese, then bake until cheese is bubbly.
- Garnish with remaining green onions and serve with optional toppings.
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