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.
