If you adore bold, satisfying Mexican flavors and want a shortcut to a dish that tastes like it simmered all day, this Instant Pot Chicken Enchiladas Recipe is about to become your new favorite. It combines tender, perfectly seasoned chicken with vibrant enchilada sauce and melty cheese, all wrapped in corn tortillas that turn gorgeously soft yet slightly crisp. The magic of the Instant Pot speeds up the cooking while keeping every bite juicy and flavorful. This recipe makes enough to feed a crowd and promises an unforgettable meal packed with warmth, zest, and comfort. Trust me, once you try these enchiladas, they’ll have a permanent spot in your weekly rotation.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the layers of rich flavor, texture, and color in this Instant Pot Chicken Enchiladas Recipe. Each component plays an important role, from the spices that bring warmth, to the creamy cheese that melts just right, to the fresh toppings that brighten every bite.
- Boneless skinless chicken breasts (1 ½ pounds): The lean protein backbone of the dish that absorbs all those delicious spices and sauces.
- Chili powder (1 ½ teaspoons): Adds a smoky heat that defines classic enchilada flavor.
- Ground cumin (1 teaspoon): Gives a warm, earthy depth to the seasoning mix.
- Kosher salt (1 teaspoon): Enhances all the flavors naturally without overwhelming.
- Ground black pepper (½ teaspoon): Offers a subtle bite that balances the spice.
- Extra virgin olive oil (1 tablespoon, divided): Used to sear the chicken and soften tortillas, creating layers of texture.
- Water (½ cup): Helps deglaze the Instant Pot and keeps the chicken moist during cooking.
- Red enchilada sauce (2 ½ cups homemade or canned): The heart of the dish, it’s rich, tangy, and full of depth.
- Corn tortillas (12): Naturally gluten-free, they become warm and pliable when toasted just right.
- Canola oil or nonstick cooking spray (3 tablespoons): Used to lightly crisp and warm the tortillas before filling.
- Green onions (1 small bunch, chopped and divided): Adds a fresh herbal bite and a pop of color.
- Nonfat plain Greek yogurt (½ cup plus extra for serving): Provides creaminess and a slight tang, perfect instead of sour cream.
- Shredded Monterey Jack or cheddar jack cheese (1 ½ cups, divided): Melts beautifully to ooze and bind the enchiladas together.
- Chopped fresh cilantro, sliced avocado, sliced jalapeno (for serving): Optional toppings that bring brightness, creaminess, and heat on top.
How to Make Instant Pot Chicken Enchiladas Recipe
Step 1: Season and Sear the Chicken
First, take your chicken breasts and coat them evenly with chili powder, ground cumin, kosher salt, and black pepper. This spice rub is what infuses the chicken with authentic Mexican flavor right from the start. Then switch your Instant Pot to the SAUTE setting, add some olive oil, and sear the chicken 2 to 3 minutes per side until it’s beautifully browned. Don’t worry about cooking it through here; browning develops flavor and locks in the juices.
Step 2: Deglaze and Pressure Cook
Turn the Instant Pot OFF and splash in the water to deglaze the pot, scraping up all those caramelized bits stuck to the bottom. These add umami depth to your sauce. Return the chicken to the pot and pour half of your enchilada sauce over the top. Seal the lid, set to high pressure for 8 minutes, then vent immediately once done. Your chicken should be perfectly cooked and tender, ready to shred.
Step 3: Thicken the Sauce
Remove the chicken and turn the Instant Pot back to SAUTE to let the remaining cooking liquid reduce by about half. This becomes a thick, flavorful sauce that will saturate your shredded chicken. It’s all about condensing those bold, tangy flavors for maximum impact.
Step 4: Shred the Chicken
Shred the chicken using two forks on a plate or toss the whole breasts back into the pot and use a hand mixer on low speed. This makes shredding quick and mess-free. Return the shredded chicken to the pot and stir it into the sauce, mixing in half the green onions, Greek yogurt, and half the shredded cheese. This creamy, cheesy filling is what makes these enchiladas so irresistible.
Step 5: Prepare the Tortillas
Preheat your oven to 350°F and place racks in the upper and lower thirds. Lightly brush or spray both sides of the corn tortillas with oil, then warm them on baking sheets just until they’re pliable. This step is crucial—it makes rolling the tortillas easy without cracking and adds a subtle crisp texture once baked.
Step 6: Assemble and Bake
Spread a thin layer of enchilada sauce in a 9-by-13-inch baking dish. Fill each tortilla with a generous scoop of the chicken filling, roll it up, and place them seam-side down in the dish. Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese. Bake until the enchiladas are heated through and the cheese is melted and bubbly, about 15 minutes. Finish with the remaining green onions for that fresh crunch.
How to Serve Instant Pot Chicken Enchiladas Recipe
Garnishes
Top your enchiladas with a dollop of creamy Greek yogurt or sour cream to balance the spice. Fresh cilantro brings a burst of herbaceous brightness, while sliced avocado cools things down with its buttery richness. For those who crave heat, thin slices of jalapeno are perfect. These simple additions transform the dish from great to unforgettable.
Side Dishes
This recipe pairs beautifully with classic sides like Mexican rice or refried beans to round out the meal. A fresh corn salad or crunchy jicama slaw provides a crisp contrast that keeps things light and vibrant. For a twist, serve with a zesty guacamole and warm tortilla chips to scoop up every last bit of that luscious sauce.
Creative Ways to Present
If you’re feeling fancy or want to impress guests, try layering the filling and sauce in individual mini casserole dishes or ramekins before baking. You can also transform the enchiladas into a casserole by shredding the mixture and layering it with extra cheese and tortillas for a deconstructed version. Either way, the presentation will wow everyone at your table.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken Enchiladas Recipe keeps beautifully in an airtight container in the fridge for 3 to 4 days. The flavors deepen overnight, making the next day’s meal even better. When storing, make sure the dish is completely cooled before sealing to prevent sogginess.
Freezing
You can freeze assembled but unbaked enchiladas by wrapping the baking dish tightly with plastic wrap and foil. They’ll keep well for up to 3 months. Thaw the night before in the fridge for best results, then bake as directed, adding a few extra minutes if needed.
Reheating
Reheat your enchiladas in the oven at 350°F until warmed through and the cheese is bubbling again, about 15 to 20 minutes. For quicker meals, microwave individual portions on medium power in short bursts to avoid drying out the chicken or tortilla. Adding a splash of sauce before reheating helps retain moisture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs will stay extra juicy and have a bit more flavor. Just adjust the pressure cooking time to around 10 minutes for best results.
Is it necessary to bake the enchiladas after assembling?
Baking melts the cheese properly and warms everything through, giving that classic enchilada finish. You can skip baking if short on time, but the texture and flavor won’t be quite the same.
Can I make my own enchilada sauce for this recipe?
Definitely! Making homemade red enchilada sauce allows you to customize spice levels and freshness. It also beautifully complements the Instant Pot Chicken Enchiladas Recipe, though store-bought is a convenient and tasty shortcut.
How do I keep the tortillas from tearing when rolling?
Warming the tortillas until soft and pliable is key, either by brief baking or quick frying. You can also dip tortillas in enchilada sauce before filling to help prevent cracking.
Can I prepare these enchiladas ahead of time and bake later?
Yes! Assemble the enchiladas and keep them covered in the fridge for up to 24 hours before baking. This allows flavors to meld and makes dinner prep a breeze on busy nights.
Final Thoughts
There is something incredibly satisfying about pulling a pan of piping hot, cheesy, saucy enchiladas out of the oven, especially when you know they came together so quickly thanks to your Instant Pot. This Instant Pot Chicken Enchiladas Recipe is a total game changer for busy weeknights or feeding a hungry crowd with minimal fuss. I encourage you to try it soon—your taste buds will thank you, and you’ll have a new classic in your culinary repertoire!
Print
Instant Pot Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mexican
Description
These Instant Pot Chicken Enchiladas combine tender, flavorful shredded chicken with a rich homemade red enchilada sauce, wrapped in warm, pliable corn tortillas, and topped with melted Monterey Jack cheese. This recipe uses the Instant Pot for quick pressure cooking, then finishes in the oven for a comforting Mexican-inspired casserole perfect for family dinners or gatherings.
Ingredients
Chicken and Seasoning
- 1 ½ pounds boneless skinless chicken breasts (about 3 breasts)
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil (divided)
- ½ cup water
Enchilada Sauce and Tortillas
- 2 ½ cups homemade red enchilada sauce (or 2 10-ounce cans enchilada sauce, divided)
- 12 corn tortillas
- 3 tablespoons canola oil or nonstick cooking spray
Cheese and Toppings
- 1 small bunch of green onions, chopped and divided
- ½ cup nonfat plain Greek yogurt (plus additional for serving)
- 1 ½ cups shredded Monterey Jack or cheddar jack cheese (divided)
- For serving: chopped fresh cilantro, sliced avocado, sliced jalapeno, or preferred toppings
Instructions
- Season the Chicken: Rub both sides of the chicken breasts evenly with chili powder, cumin, kosher salt, and ground black pepper to infuse flavor.
- Sear the Chicken: Turn the Instant Pot to SAUTE mode and heat ½ tablespoon of olive oil until shimmering. Add the chicken breasts in a single layer and sear for 2-3 minutes per side until browned but not cooked through. Remove chicken and set aside.
- Deglaze and Add Sauce: Turn the Instant Pot off, pour in ½ cup water, and scrape the bottom with a wooden spoon to loosen stuck bits. Return the chicken to the pot and pour about half of a 10-ounce enchilada sauce can (½ cup) over the chicken.
- Pressure Cook the Chicken: Lock the Instant Pot lid and cook on manual high pressure for 8 minutes. Quickly release the pressure when done, then check the chicken’s internal temperature to ensure it reads 165°F. If undercooked, reseal and cook another 1-2 minutes or rest covered until temperature reaches 165°F. Remove chicken to plate.
- Thicken Sauce: Switch Instant Pot back to SAUTE and simmer the cooking liquid, stirring occasionally, until it thickens and reduces by about half, approximately 5 minutes.
- Shred the Chicken: Shred the cooked chicken using two forks, or return the breasts to the Instant Pot and use a hand mixer on low speed to shred directly in the sauce.
- Prepare Tortillas: Preheat oven to 350°F and place racks in upper and lower thirds. Arrange tortillas on two baking sheets in a single layer. Brush both sides lightly with canola oil or spray with nonstick spray. Bake tortillas for about 3 minutes until warm and pliable, then stack and cover with foil to keep warm. Move a rack to the center position and keep oven heated.
- Mix Chicken Filling: Return shredded chicken to Instant Pot, stir to coat with sauce, then mix in half of the chopped green onions, Greek yogurt, and ¾ cup shredded Monterey Jack cheese.
- Assemble Enchiladas: Spread ½ cup of remaining enchilada sauce in a 9×13-inch baking dish. Fill each tortilla with about ¼ cup of chicken mixture, roll tightly, and place seam-side down in the dish. Continue with remaining tortillas, tucking extras along edges if needed. Pour remaining 1 ¼ cups of enchilada sauce over the rolled tortillas and sprinkle with the remaining ¾ cup cheese.
- Bake the Enchiladas: Bake in the preheated oven for about 15 minutes until heated through and cheese is melted and bubbly. Remove and sprinkle with the remaining green onions. Serve hot with additional Greek yogurt and desired toppings like cilantro, avocado, or jalapenos.
Notes
- Use homemade or store-bought red enchilada sauce depending on preference and time.
- To save time, use shredded rotisserie chicken instead of cooking raw chicken breasts.
- For spicier enchiladas, add diced jalapenos or hot sauce to the filling.
- If tortillas break easily, warming them before rolling improves pliability.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat in the oven for best texture.
