How to Make Instant Pot Chicken Enchiladas - A Step-by-Step Guide

Chicken enchiladas are a classic Mexican dish that is loved by many. They are typically made by filling tortillas with a savory chicken mixture and topping them with a zesty enchilada sauce and cheese. This Instant Pot recipe takes the traditional dish and makes it even easier to prepare, as the Instant Pot cuts down on cooking time and ensures that the flavors meld together perfectly.

Using an Instant Pot for this recipe allows the chicken to be cooked quickly and efficiently, result...

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Ingredients

  • 1 ½ teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 ½ pounds skinless, boneless chicken breasts, or more to taste
  • ½ 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
  • ½ cup chopped onion
  • 2 jalapeño peppers, chopped, or more to taste
  • 1 tablespoon olive oil
  • 16 corn tortillas, or more to taste
  • 1 (10 ounce) can red enchilada sauce

Information

  • Prep Time: 35 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 16
  • Yield: 16 enchiladas

  • Mix chili powder, salt, and cumin together in a bowl. Rub mixture all over chicken.
  • Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Release the pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then release the remaining pressure using the quick-release method, about 5 more minutes. Unlock and remove the lid.
  • Meanwhile, stir 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapeños together in a large mixing bowl to thoroughly blend.
  • Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add chicken to the mixing bowl and stir until blended with cheese mixture.
  • Heat olive oil in a skillet. Soften tortillas, one at a time, by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
  • Spoon 2 to 3 tablespoons chicken mixture onto each tortilla, then roll up and place seam-side down into the prepared baking dish.
  • Combine remaining green enchilada sauce with red enchilada sauce in a bowl; pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese over top.
  • Bake in the preheated oven for 20 to 25 minutes.
  • Nutrition

    222 cal.

    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 43mg
    • Sodium: 549mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 17g
    • Vitamin C: 10mg
    • Calcium: 200mg
    • Iron: 2mg
    • Potassium: 316mg