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!

Instant Pot Chicken Enchiladas
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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.

What Are Chicken Enchiladas?

Chicken enchiladas are Mexican dishes that involve wrapping fried or baked chicken strips in corn tortillas, then smothering them in salsa verde and baking them. They are usually filled with cheese, onions, beans, peppers, and tomatoes. It is essential to make sure the ingredients are chopped finely to distribute them evenly throughout the tortilla. One key ingredient is sliced olives which provide an exciting crunch when added to the mixture. The type of meat used depends on what region you’re in, but most people in Mexico use shredded cooked chicken breast meat for their filling.

Other typical fillings include ground beef or pork seasoned with oregano, cumin, and garlic.

However you make them, the Instant Pot is the perfect place to cook them up perfectly!

Ingredients Needed For Instant Pot Chicken Enchiladas

Ingredients Needed For Instant Pot Chicken Enchiladas
  • 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

Instant Pot Chicken Enchiladas Shredded Chicken in Bowl

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.

Instant Pot Chicken Enchiladas

Recipe Variations

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

More Ways to Use Instant Pot Enchilada Chicken

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.

Make Ahead and Storage Tips

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 Chicken Enchiladas (Copy)

Instant Pot Chicken Enchiladas

5 from 6 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
20 minutes
Total Time: 50 minutes
Servings: 4 Servings

Description

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!

Ingredients 

  • 1 pound boneless, skinless chicken breast
  • 3 cups enchillada sauce, homeamde or store-bought
  • 6 corn or flour tortillas
  • 1 cup shreddeded Mexican Cheese
  • Assorted Toppings: Sour Cream, Guacamole, Salsa, Pico De Gallo, Cilantro, Red Onion, Black Olives, and Diced Jalapeno Peppers

Instructions

  • 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, (and other filling ingredients such as olives, diced jalapenos, and diced 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.
  • Plate, serve, and enjoy!

Equipment

  • Instant Pot

Nutrition

Calories: 367kcalCarbohydrates: 23gProtein: 34gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 99mgSodium: 633mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 219IUVitamin C: 1mgCalcium: 256mgIron: 2mg

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Instant Pot Chicken Enchiladas