Instant Pot Chicken Enchiladas

Are you craving authentic Mexican flavors but short on time? These Instant Pot Chicken Enchiladas might just become your new weeknight hero.

By using your pressure cooker to prepare the chicken, you’ll cut your cooking time in half while maximizing flavor.

Perfect for busy parents, meal preppers, or anyone who loves good food without the wait!

What You’ll Learn in This Post

• How to make tender, flavorful chicken for enchiladas in your Instant Pot
• Time-saving tips that don’t sacrifice taste
• Simple ways to customize enchiladas for picky eaters
• Meal prep options to make weeknight dinners even easier

Why Make Chicken Enchiladas in an Instant Pot?

If you’ve tried making enchiladas before, you know the traditional method requires boiling or baking chicken before shredding it. The Instant Pot changes everything.

Your pressure cooker infuses chicken with flavor while cooking it to perfect tenderness in just 8 minutes. Plus, you’ll have one less pot to clean!

The real magic happens when the pressure-cooked chicken absorbs all those Mexican spices. The result? Chicken that’s more flavorful than what you’d get from boiling, and faster than what you’d get from baking.

What You’ll Need

For the Chicken Filling:

• 1.5 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup chicken broth
• 4 oz can diced green chilies (optional)

For the Enchiladas:

• 8-10 corn tortillas (6-inch)
• 2 cups red enchilada sauce (store-bought or homemade)
• 2 cups shredded Mexican cheese blend
• ¼ cup chopped fresh cilantro
• Sour cream for serving
• Sliced avocado for serving

Step-by-Step Instructions

Preparing the Chicken Filling

1. Season and sauté: Turn your Instant Pot to sauté mode and add olive oil. While it heats up, mix your spices (chili powder, cumin, paprika, salt, and pepper) and sprinkle over both sides of the chicken breasts.
   
2. Brown the chicken: Once the oil is hot, add chicken and brown for 2 minutes per side. Don’t worry about cooking it through – you just want that golden color for extra flavor.
   
3. Add aromatics: Remove chicken temporarily and add diced onion to the pot. Sauté for 2-3 minutes until softened, then add garlic and cook for another 30 seconds.
   
4. Deglaze the pot: Pour in chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. This step is important as it adds flavor and prevents the “burn” notice on your Instant Pot.
   
5. Pressure cook: Return chicken to the pot, close the lid, set valve to “sealing,” and cook on high pressure for 8 minutes. When done, quick release the pressure.
   
6. Shred the chicken: Remove chicken to a plate and shred with two forks. It should pull apart easily! Return shredded chicken to the pot and stir to soak up the remaining liquid and flavors.
   

Assembling and Baking the Enchiladas

1. Preheat your oven to 375°F.
   
2. Prepare tortillas: Warm corn tortillas to make them pliable. You can do this by wrapping them in damp paper towels and microwaving for 30 seconds, or heating them one at a time in a dry skillet.
   
3. Set up assembly station: Spread ½ cup enchilada sauce on the bottom of a 9×13 baking dish. Place warmed tortillas, shredded chicken, remaining sauce, and cheese nearby.
   
4. Roll enchiladas: Place about ⅓ cup chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
   
5. Add sauce and cheese: Pour remaining enchilada sauce over the rolled tortillas, making sure to cover all exposed areas. Sprinkle cheese evenly over the top.
   
6. Bake: Cover dish with foil and bake for 15 minutes. Remove foil and bake another 5-10 minutes until cheese is bubbly and edges begin to crisp.
   
7. Garnish and serve: Sprinkle with fresh cilantro and serve with sour cream and sliced avocado.
   

Helpful Tips for Perfect Enchiladas

Common Issue	Solution
Tortillas cracking	Make sure to warm them properly before rolling
Dry chicken	Add a splash of the cooking liquid when shredding
Too spicy	Reduce chili powder and serve with extra sour cream
Not spicy enough	Add a diced jalapeño to the filling or serve with hot sauce
Soggy bottom	Pre-bake tortillas for 2-3 minutes before filling

Pro tip: Don’t overfill your tortillas! About ⅓ cup of filling is perfect for 6-inch tortillas. Too much filling makes them hard to roll and more likely to tear.

Make it Your Own: Variation Ideas

• Creamy version: Mix 4 oz cream cheese or ½ cup sour cream into the shredded chicken
• Extra veggies: Add corn, diced bell peppers, or black beans to the filling
• Green enchiladas: Swap red enchilada sauce for green (salsa verde)
• Cheese options: Try Monterey Jack, pepper jack, or a mixture of cheeses

Meal Prep and Storage Tips

These enchiladas are perfect for meal prep! Here’s how to make them work for your busy schedule:

• Prepare ahead: Make the chicken filling up to 3 days in advance and store in the refrigerator
• Freeze option: Assemble enchiladas but don’t bake them. Cover tightly and freeze for up to 3 months. When ready to eat, thaw in refrigerator overnight and bake as directed (adding 10-15 minutes to the baking time)
• Leftovers: Store baked enchiladas in an airtight container in the refrigerator for up to 4 days
• Reheating: For best results, reheat in a 350°F oven for 15-20 minutes or until heated through

What to Serve with Your Enchiladas

Complete your Mexican feast with these simple sides:

• Mexican rice
• Black beans
• Simple green salad with lime dressing
• Corn on the cob with chili-lime butter

Frequently Asked Questions

Can I use chicken thighs instead of breasts? Yes! Boneless, skinless chicken thighs work beautifully in this recipe. Keep the same cooking time.

What if I don’t have an Instant Pot? You can make the chicken filling in a slow cooker (4 hours on low) or simmer it in a covered pot on the stove for about 25 minutes.

Can I make these gluten-free? They already are! Just double-check that your enchilada sauce doesn’t contain gluten.

How can I make this recipe healthier? Use low-fat cheese, Greek yogurt instead of sour cream, and add extra vegetables to the filling.

Ready to Try More Instant Pot Mexican Recipes?

Once you’ve mastered these enchiladas, your Instant Pot can help you create a whole Mexican menu:

• Instant Pot Carnitas
• Pressure Cooker Mexican Rice
• Quick Instant Pot Refried Beans
• Instant Pot Chicken Tortilla Soup

Conclusion

Instant Pot Chicken Enchiladas bring authentic Mexican flavor to your table in a fraction of the time. With just 15 minutes of hands-on preparation and 8 minutes of pressure cooking, you can have a delicious dinner that tastes like it simmered all day.

Whether you’re feeding a family, meal prepping for the week, or just looking for a tasty new recipe for your Instant Pot, these enchiladas deliver amazing flavor with minimal effort.