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    Home » Recipes » Main Dishes

    Instant Pot Chicken Enchiladas

    As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.

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    Instant Pot chicken enchiladas casserole is made by tenderizing the 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.

    Instant Pot Chicken Enchiladas

    While the name is Instant Pot Chicken Enchiladas, they do have to bake in the oven for 20 minutes after the chicken is pressure cooked.

    The tender chicken, green chiles, onion, and spices can easily be used like taco meat in a flour tortilla, corn taco shell, or a chicken enchilada rice bowl.

    Ingredients for Instant Pot Chicken Enchiladas

    • 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 Tortilla Shells

    Ingredients for Enchilada Sauce

    • Vegetable Oil
    • All-Purpose Flour
    • Chicken Broth
    • Tomato Paste
    • Chili Powder
    • Garlic Powder
    • Oregano
    • Cumin
    • Salt
    Instant Pot Chicken Enchiladas

    1. 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.

    2. How to Make Enchilada Sauce from Scratch

    • Heat a saucepan over medium-high heat and add oil. Once melted, whisk in flour.
    • Slowly add chicken broth while continuing to whisk. Add tomato paste, all seasonings, and bring to a simmer for 5 minutes.

    3. 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 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.

    Try these other delicious recipes!

    • Chicken Flautas
    • Chorizo Queso with Flour Tortilla Chips
    • Instant Pot Street-Style Beef Tacos
    • Mexican Black Beans
    • Mexican Street Corn in a Cup
    • Sheet Pan Chicken Fajitas
    Chicken Enchiladas

    Instant Pot Chicken Enchiladas

    Instant Pot chicken enchiladas casserole is made by tenderizing the 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.
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    Print Rate
    Course: Main Dishes
    Cuisine: Mexican
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Baking Time: 20 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 10 Enchiladas
    Author: Tiffany

    Ingredients

    Chicken Enchiladas

    • 1 lb Boneless Skinless Chicken Breasts
    • 4 oz can Diced Green Chiles
    • ½ cup Diced Onion
    • 1 cup Chicken Broth
    • 1 teaspoon Cumin
    • 2 teaspoon 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 tablespoon Vegetable Oil
    • ¼ cup All-Purpose Flour
    • 2 cups Chicken Broth
    • 2 tablespoon Tomato Paste
    • 4 tablespoon Chili Powder
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Oregano
    • ½ teaspoon Cumin
    • 1/ 2 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 chicken with a fork or Bear Claws 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.

    Recommended Products

    Rectangular Baking Dish, 13″ x 9″
    The Original Bear Paws Shredder Claws
    Instant Pot Pressure Cooker, 6 Quart
    Ninja Foodi 8-Quart 9-in-1 Deluxe XL

    As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.

    Nutrition

    Calories: 479 kcalCarbohydrates: 29 gProtein: 33 gFat: 27 gSaturated Fat: 10 gPolyunsaturated Fat: 14 gTrans Fat: 1 gCholesterol: 102 mgSodium: 1877 mgFiber: 6 gSugar: 4 g

    Want more Instant Pot recipes?

    • BBQ Pulled Pork
    • Beef Stew
    • Beef Stroganoff
    • Ginger Pepper Steak
    • Jambalaya
    • Korean BBQ Beef Short Ribs
    • Macaroni and Cheese
    • Mashed Potatoes
    • Penne Rustica
    • Philly Cheesesteak Sandwich
    • Pork Chops
    • Spaghetti
    • Street-Style Beef Tacos

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    • Steak Taco Cups
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    • Air Fryer Sweet Potatoes
      Air Fryer Sweet Potatoes (Baked Sweet Potatoes)
    • Smoked Salmon
      Smoked Salmon

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    Hi, I'm Tiffany! My love for cooking began in the kitchen with my grandmother at the age of 5. Some of the recipes have been passed down to me and others I create as I go. About Me →

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