Instant Pot Chicken Enchiladas

4.90 (17)
⏱ 85 mins 🍽 ['16', '16 enchiladas'] 🌶 american 🏷 Main course

This recipe for chicken enchiladas combines the speed of a pressure cooker with a final bake in the oven. Chicken breasts are seasoned and cooked under pressure, then shredded and mixed with cheese, green enchilada sauce, chillies, onion and jalapeños. The filling is rolled into softened corn tortillas, topped with a blend of green and red sauces and more cheese, then baked until bubbly. It yields a generous casserole perfect for feeding a crowd.

Instant Pot Chicken Enchiladas

Ingredients

  • 1.5 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1.5 pounds skinless, boneless chicken breasts, or more to taste
  • 0.5 cup chicken broth
  • 3 cups shredded Monterey Jack cheese, divided
  • 2 (10 ounce) cans green enchilada sauce, divided
  • 1 (4 ounce) can chopped green chilies
  • 0.5 cup chopped onion
  • 2 jalapeno peppers, chopped, or more to taste
  • olive oil
  • 16 corn tortillas, or more to taste
  • 1 (10 ounce) can enchilada sauce

Method

  1. Combine the chili powder, salt and ground cumin in a bowl. Rub this seasoning blend over the chicken breasts.
  2. Place the chicken broth into the Instant Pot. Set a rack inside and position the seasoned chicken on it. Secure the lid. Cook on high pressure for 5 minutes, allowing 10 to 15 minutes for the pressure to rise.
  3. While the chicken cooks, heat your oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
  4. Let the pressure release naturally for 5 minutes, then perform a quick release for about 5 more minutes to fully depressurise. Open the lid.
  5. As the chicken rests, mix 2 cups of the Monterey Jack cheese with one can of green enchilada sauce, the chopped green chillies, onion and jalapeños in a large bowl.
  6. Move the cooked chicken to a board and shred it into pieces. Add the chicken to the cheese mixture and stir to combine.
  7. Warm some olive oil in a skillet. Briefly dip each corn tortilla into the hot oil for 2 to 3 seconds per side to soften, then drain on paper towels.
  8. Spoon 2 to 3 tablespoons of the chicken filling onto each tortilla. Roll them up and arrange them seam-side down in your prepared dish.
  9. Mix the remaining can of green enchilada sauce with the can of red enchilada sauce. Pour this sauce over the enchiladas. Scatter the remaining 1 cup of cheese on top.
  10. Bake in your preheated oven for 20 to 25 minutes.

Nutrition (per serving)

Calories222 kcal
Fat10 g
Sugars1 g
Protein17 g
Sodium549 mg

Recipe details

CategoryMain course
Cuisineamerican
AuthorCarrie Bell