This is an Instant Pot chicken enchiladas recipe that is made with tender chicken in a pressure cooker with green chiles, onion, and spices and then wrapped in flour tortillas, topped with homemade enchilada sauce, and baked in the oven.
Looking for an easy dinner that the whole family will love? These Instant Pot chicken enchiladas with red sauce are a perfect solution.
Packed with juicy chicken and wrapped in soft tortillas, this chicken enchilada recipe delivers the rich, authentic flavors of Mexican food.
It’s a quick weeknight meal that's sure to become a family favorite. In just a fraction of the time it usually takes, you can whip up a delicious dinner that’s bursting with flavor and perfect for feeding a hungry crowd.
Whether it's a busy weeknight or a laid-back weekend, these enchiladas are a surefire hit.
While the name is Instant Pot chicken enchilada casserole, they do have to be baked in the oven for 20 minutes after the chicken is pressure cooked in your Instant Pot.
The great thing about this recipe is that you get shredded chicken a lot quicker than a slow cooker. However, if you have rotisserie chicken, you can skip the whole Instant Pot step and go straight to making the enchiladas for the casserole dish.
Ingredients for Instant Pot Enchilada Casserole
- Thawed Boneless Skinless Chicken Breasts (for frozen chicken follow this recipe for the Instant Pot directions.)
- Diced Green Chiles
- Diced Onion
- Chicken Broth
- Cumin
- Garlic Powder
- Salt
- Sour Cream
- Shredded Cheddar Cheese
- Crumbled Queso Fresco
- Flour or Corn Tortillas
Ingredients for Red Enchilada Sauce
- Vegetable Oil
- All-Purpose Flour
- Chicken Broth
- Tomato Paste
- Ground Chili Powder
- Garlic Powder
- Oregano
- Cumin
- Salt
How to Make Chicken Enchiladas in the Instant Pot
- Begin by adding thawed boneless skinless chicken breast, chicken broth, diced green chiles, diced onion, cumin, garlic powder, and salt to Instant Pot and set to Meat/Stew setting, on High, for 15 minutes.
- For larger chicken breasts they may need to go 20 minutes.
- Once done, quick release by opening the vent on the lid of the Instant Pot.
- Shred the chicken with a fork or Bear Claws and mix it with sour cream.
Tip: While the Instant Pot cooks the chicken, start making the enchilada sauce.
How to Make Enchilada Sauce from Scratch
- Heat a saucepan over medium-high heat on the stovetop and add oil. Once melted, whisk in flour.
- Slowly add chicken broth while continuing to whisk. Add tomato paste, and all seasonings, and bring to a simmer for 5 minutes.
Bake the Enchiladas
- Preheat the oven to 400 degrees Fahrenheit. In a 13″ x 9″ baking dish, spread an even layer of enchilada sauce.
- Make each enchilada by spreading a teaspoon of enchilada sauce in the center of each tortilla followed by approximately ¼ cup of cooked chicken mixture.
- Top with shredded cheddar cheese and queso fresco. Bake in the oven for 20 minutes.
- Spread enchilada sauce on top before serving.
What to Serve with Chicken Enchiladas
Chicken enchiladas are a versatile and flavorful dish that can be complemented by a variety of sides. Here are some ideas for what to serve with chicken enchiladas:
- Mexican Rice: A classic side dish that pairs perfectly with enchiladas. It’s typically made with tomatoes, onions, garlic, and spices.
- Pico de Gallo: This fresh salsa made with tomatoes, onions, cilantro, and lime juice adds a refreshing and tangy element to the meal.
- Refried Beans: Creamy and flavorful, refried beans are a traditional accompaniment to enchiladas.
- Mexican Street Corn (Elote): Corn on the cob slathered in mayonnaise, cheese, chili powder, and lime juice.
- Cilantro Lime Rice: Flavored with fresh lime juice and cilantro, this rice is light and refreshing.
- Black Beans: Simply seasoned black beans can add protein and fiber to your meal.
- Tortilla Chips and Salsa: Crunchy chips with black bean and corn salsa with a southwestern style.
- Blackberry Margaritas: For a beverage, a refreshing margarita or a non-alcoholic agua fresca can be a great way to complete the meal.
Storage Tips
If you know upfront that you will not be eating all of the enchiladas I recommend not adding the enchilada sauce to all of them to keep them from getting soggy in the fridge.
Leftover chicken enchiladas can last in the refrigerator for 3 to 4 days in an airtight container.
They can also be kept frozen for 2-3 months, with the sauce being kept in a separate freezer-safe container. The enchiladas can be sealed in a freezer-safe Ziploc bag.
Reheating Tips
- Preheat the Oven: Set your oven to 350°F.
- Prepare the Enchiladas: Place the leftover enchiladas in an oven-safe dish. If they were stored in the fridge, let them sit at room temperature for about 20 minutes to ensure even reheating.
- Cover the Dish: Cover the enchiladas with aluminum foil to prevent them from drying out.
- Reheat: Place the covered dish in the preheated oven. Reheat for about 20-25 minutes.
- From Frozen: If you are reheating from frozen, this might take 30-40 minutes.
Recommended Recipes
- Air Fryer Chicken Stuffed Poblano Peppers
- Chicken Flautas
- Chorizo Queso with Flour Tortilla Chips
- Instant Pot Street-Style Beef Tacos
- Mini Chicken Flautas
- Sheet Pan Chicken Fajitas
Instant Pot Chicken Enchiladas Casserole
Equipment
Ingredients
Chicken Enchiladas
- 1 pound Boneless Skinless Chicken Breasts
- 4 ounces Diced Green Chiles
- ½ cup Diced Onion
- 1 cup Chicken Broth
- 1 teaspoon Cumin
- 2 teaspoons Garlic Powder
- 1 teaspoon Salt
- ½ cup Sour Cream
- 1 cup Shredded Cheddar Cheese
- ½ cup Crumbled Queso Fresco
- 10 Flour Tortilla Shells
Enchilada Sauce
- 2 tablespoons Vegetable Oil
- ¼ cup All-Purpose Flour
- 2 cups Chicken Broth
- 2 tablespoons Tomato Paste
- 4 tablespoons Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Oregano
- ½ teaspoon Cumin
- ½ teaspoon Salt
Instructions
- Add chicken, chicken broth, green chiles, onion, cumin, garlic powder, and salt to Instant Pot and set to Meat/Stew setting, on 'more' (or high), for 15 minutes (For larger chicken breasts they may need to go 20 minutes.) Once done, quick release and shred the chicken with a fork and mix with sour cream.
- Meanwhile, make enchilada sauce in a saucepan over medium-high heat by adding vegetable oil and whisking in flour. Slowly add chicken broth while continuing to whisk. Add tomato paste, all seasonings, and bring to a simmer for 5 minutes.
- Preheat oven to 400 degrees Fahrenheit. In a 13" x 9" baking dish, spread an even layer of enchilada sauce. Make each enchilada by spreading a teaspoon of enchilada sauce in the center of each tortilla followed by approximately ¼ cup of chicken mixture. Top with shredded cheddar cheese and queso fresco.
- Bake in the oven for 20 minutes. Spread enchilada sauce on top prior to serving.
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