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A round white plate with chicken enchiladas next to a yellow bowl of red enchilada sauce and white rectangular casserole dish with cooked chicken enchiladas and a green bowl of rice.

Instant Pot Chicken Enchiladas Casserole

Tiffany
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.
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Prep Time 30 minutes
Cook Time 25 minutes
Baking Time 20 minutes
Total Time 1 hour 15 minutes
Course Main Dishes
Cuisine Mexican
Servings 10 Enchiladas
Calories 293 kcal

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.

Nutrition

Calories: 293kcalCarbohydrates: 24gProtein: 19gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 51mgSodium: 763mgPotassium: 417mgFiber: 3gSugar: 3gVitamin A: 1247IUVitamin C: 3mgCalcium: 195mgIron: 3mg