Instant Pot Chicken Enchiladas

Instant Pot Chicken Enchiladas– The perfect dish for the family. You can use your oven or slow cooker to prepare this dish too! This recipe is so easy, and you’ll want it every night of the week. The best part about this dish is that it’s done in less than 30 minutes and can be made with ingredients you already have at home. Who doesn’t love an easy meal? Give these Instant Pot Chicken Enchiladas a try tonight!

Do you love Mexican food but are short on time? This Instant Pot Chicken Enchiladas recipe will be perfect for you! With just a few ingredients, this dish is sure to become one of your favorites. It’s easy to make and can be made in an hour or less. Give it a try today!

Some people have strong opinions about what makes the best chicken enchilada. For me, it has got to have lots of cheese and sauce, not too much spice so I can give my kids some without them getting upset, but enough so that they know there is something different than their typical macaroni and cheese dinner. Plus, I have found that cooking with an instant pot me.

If you have been looking for some great and easy Instant Pot Recipes, some of my favorites are INSTANT POT VEGETARIAN CHILI, HOW TO COOK A WHOLE BUTTERNUT SQUASH IN THE PRESSURE COOKER, INSTANT POT MAC AND CHEESE, and INSTANT POT SLOPPY JOES.

Ingredients Needed For Instant Pot Chicken Enchiladas

Here are the simple ingredients, you will need:

• Chicken Breast
• Enchiladas Sauce
• Tortillas
• Shredded Cheese
• Assorted Toppings: Sour Cream, Guacamole, Salsa, Pico De Gallo, Cilantro, Red Onion, Black Olives, and Diced Jalapeno Peppers

How To Make Instant Pot Chicken Enchiladas

Add the chicken and enchilada sauce to the Instant Pot Bowl, Place the lid onto the Instant Pot, and set manual high pressure for 10 minutes. When the time is up, do a quick release. Use a couple of forks to shred the meat.

Mix the chicken with the cheese, olives, diced jalapenos, and red onions in a bowl. Mix well.

Add the chicken mixture to the tortillas, and wrap. Serve with toppings of sour cream, guacamole, salsa, pico de gallo, and cilantro on top.

Recipe Variations For Instant Pot Chicken Enchiladas

Instant Pot Chicken Enchiladas Verde: We used a simple red enchilada sauce today. You can easily make this with green enchilada sauce.

Instant Pot Chicken Enchilada Filling Recipe Tips

This post will show you how to use the Instant Pot Enchilada Chicken in various ways. First, we’ll make a simple chicken salad sandwich for lunch. Next, we’ll create a flavorful enchilada skillet dinner that includes rice and beans with corn tortillas for an easy weeknight meal. Lastly, we’ll whip up some creamy avocado soup with this tasty chicken as the main ingredient! You can use this recipe in many different ways, so it’s perfect when you don’t have time to cook or feel uninspired.

Instant Pot Chicken Enchiladas Recipe Tips

• Use Boneless, Skinless Chicken Breasts or Thighs: These cook quickly and shred easily, making them perfect for enchiladas.
• Sauté Onions and Garlic: Before adding the chicken, sauté some diced onions and garlic in the Instant Pot to add depth of flavor.
• Use a Flavorful Liquid: Cook the chicken in a mixture of chicken broth, enchilada sauce, and spices for extra flavor. Consider adding some lime juice for a tangy kick.
• Natural Pressure Release: Allow the Instant Pot to naturally release pressure for a few minutes before performing a quick release. This helps keep the chicken tender and juicy.
• Shred the Chicken: After cooking, shred the chicken using two forks or a hand mixer for a finer texture.
• Warm the Tortillas: To prevent the tortillas from cracking, warm them in the microwave or on a skillet before filling them with the chicken mixture.
• Assemble with Layers of Sauce: Spread a layer of enchilada sauce on the bottom of the baking dish, then layer the filled tortillas, and top with more sauce and cheese.
• Use a Good Cheese: A mix of cheddar and Monterey Jack cheese melts beautifully and adds a nice flavor. You can also use a Mexican cheese blend.
• Bake Until Bubbly: After assembling, bake the enchiladas in a preheated oven until the cheese is melted and bubbly.
• Garnish: Top the enchiladas with fresh cilantro, sliced avocado, sour cream, and a squeeze of lime juice for a burst of freshness.
• Leftovers: These enchiladas make great leftovers. Store them in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Instant Pot Chicken Enchiladas Recipe Faqs

• Store: Add any leftovers to an airtight container and place the container into the refrigerator. They will last for about three days.
• Freeze: Let the enchiladas cool to room temperature and then place them into a freezer container. They will keep well in the freezer for 2 to 3 months. For best results, thaw in the refrigerator overnight.
• How To Make Ahead: These enchiladas can be assembled and stored unbaked in the refrigerator for up to 1 day or frozen for three months. Add red sauce right before baking so they don’t become mushy. If you’re freezing them, make sure that all of your toppings are added at once, thawed.
• To Reheat: Add your Instant Pot Chicken Enchiladas, place them on a microwave-safe plate, and heat them until warmed through.

More Instant Pot Recipes

• INSTANT POT BBQ BABY BACK RIBS
• INSTANT POT SWEDISH MEATBALLS AND EGG NOODLES
• EASY INSTANT POT EASTER RICE KRISPIE TREATS
• INSTANT POT HOMEMADE GHEE
• INSTANT POT CHICKEN BROCCOLI AND RICE
• EASY INSTANT POT ELDERBERRY SYRUP

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