When you want a dinner that will keep your family coming back for more, try these Instant Pot Chicken Enchiladas! They’re one flavorful meal!
I know that making enchiladas can sound like a time-consuming process, but hear me out on this – Instant Pot chicken enchiladas are easier to make than you think. After a quick sear in the bottom of the Instant Pot, cook the chicken in the sauce for less than 15 minutes. Next, shred the chicken, and mix with green onions, cheese, Greek yogurt and the reduced sauce before filling your tortillas, topping them and baking them.
There may be a few more steps than some of the other recipes on this site, but it will be worth it. Besides, the total prep and cooking time is only 1 hour. And, if you’re like me, you double the recipe (or triple it) to make extra batches to freeze for other meals.
A Meal Bursting With Flavor…
Instant Pot chicken enchiladas are bursting with flavor, thanks to chili powder, cumin, pepper, enchilada sauce, and plenty of ooey, gooey, melty cheese. The chicken and spices will make your whole house smell so good that mouths will water before you even get the meal on the table.
Enchiladas are big in my home. There isn’t much I won’t try stuffing in a tortilla. While this recipe uses the traditional corn tortillas found in most enchilada dishes, you can also substitute flour tortillas if that’s what your family prefers. I have also made enchiladas with almond flour tortillas (my favorite) with great success.
Sear the Chicken First to Lock in That Flavor
Setting your Instant Pot to sauté lets you sear the chicken, browning it and locking in the flavor from the spices. It also helps it cook faster once you add the sauce since it is partially cooked. Remember that you only add half a cup of the sauce – not all of it to the Instant Pot. The rest goes on top of the enchiladas.
Letting the sauce simmer a bit longer after the chicken is done helps it thicken, enhancing the flavor. Mix all that yumminess with the prepared filling, and the magic begins.
How to Make Ahead and Store
Like many dishes, Instant Pot chicken enchiladas improve with age. No, that doesn’t mean making them days ahead, but if you prepare your dish one day before, those flavors will have plenty of time to meld together. Assemble the enchiladas, but wait until baking to add the sauce and cheese topping. Cover them and place them in the refrigerator until ready to bake the next day. You can also freeze them at this point in an airtight freezer container for up to 3 months, allowing them to thaw overnight in the refrigerator before topping and baking.
Serving Suggestions
Instant Pot chicken enchiladas go great with a mouth-watering platter of Sopapillas for dessert. These fried delicacies are sumptuous with powdered sugar, chocolate sauce, maple syrup, cinnamon and sugar, or honey.
If you want a similar flavor to these chicken enchiladas but without all the fuss, try this Chicken Enchilada Soup recipe. Everything cooks in the slow cooker, so you have an easy and tummy-warming meal.
Instant Pot Chicken Enchiladas
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup water
- 2 1/2 cups red enchilada sauce
- 1 cup green onions finely chopped
- 1/2 cup plain Greek yogurt plus more for serving
- 2 cups Cheddar Jack cheese shredded
- 12 corn tortillas
- Fresh cilantro, sliced jalapeño and avocado for serving optional
Instructions
- Season chicken with cumin, chili powder, salt, and pepper.
- Set Instant Pot to SAUTE and add olive oil. Sear chicken on both sides, then remove and set aside.
- Turn off Instant Pot, add water, and deglaze the pot. Return chicken to the pot and add 1/2 cup enchilada sauce.
- Lock lid, cook on high pressure for 8 minutes, then quick release. Check chicken for doneness, then remove and shred.
- Reduce sauce in Instant Pot by simmering for about 5 minutes.
- Preheat oven to 350 degrees F. Warm tortillas in the oven until pliable.
- Mix shredded chicken with reduced sauce, half the green onions, Greek yogurt, and 3/4 cup cheese.
- Spread 1/2 cup enchilada sauce in a baking dish. Fill tortillas with chicken mixture, roll, and place seam-side down in the dish.
- Top with remaining enchilada sauce and cheese. Bake until cheese is melted, about 15 minutes.
- Garnish with remaining green onions and optional toppings.
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