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white plate with two instant pot chicken enchiladas on it.

Instant Pot Chicken Enchiladas


  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 12 enchiladas 1x
Scale

Ingredients

  • 1 tablespoon of vegetable oil
  • 1 /4 cup of finely diced onion
  • 2 cloves of garlic minced
  • 1 jalapeno seeds removed, minced
  • 1 cup chicken broth
  • 2 (8 oz) cans tomato sauce
  • 2 tablespoons of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon of sugar
  • 1 1/2 pounds of boneless, skinless chicken breasts ( about 3 medium sized breasts)
  • 2 tablespoons of chopped fresh cilantro plus more for garnish
  • 12 corn or flour tortillas (*see note)
  • 2 cups grated cheddar cheese (sharp cheddar is also really good)
  • 2 cups grated Monterey jack cheese

Instructions

  1. Set Instant Pot to Saute and add 1 tablespoon of oil.
  2. Saute onions, garlic and jalapeño until onions start to soften and turn translucent, 2-3 minutes. Hit cancel to turn off the saute mode.  Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to Instant Pot and stir to combine.  Add chicken breasts to Instant Pot and nestle into the sauce. Close lid and set Instant Pot to manual high pressure for 10 minutes.
  3. When time is up, let it do a natural release for 5 minutes. Carefully turn pressure release valve to release remaining steam. Open lid and remove chicken breasts and set aside to cool for about 5 to 10 minutes, then shred.
  4. Spray a 9×13 baking dish with non stick cooking spray.
  5. Stir 2 tablespoons of chopped fresh cilantro into enchilada sauce in your Instant Pot. Spread about 1/4 cup of the enchilada sauce from the Instant Pot on the bottom of your sprayed baking dish.
  6. In a large bowl, toss together the shredded chicken, 1/2 of the remaining enchilada sauce and 1/2 of the shredded cheese. Mix until well combined. Fill the 12 tortillas with the chicken mixture and roll each one up placing seam side down into the prepared baking dish.
  7. Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
  8. Cover dish with foil and bake at 375 degrees for 20-30 minutes, or until heated through and hot and bubbly.  Remove from oven, take off foil and sprinkle with additional cilantro if desired. Serve with sour cream
  9. Sprinkle with additional fresh cilantro and serve with sour cream.

Notes

  • If using corn tortillas warm a few at a time in the microwave so they are more pliable. I love corn tortillas, but most of the time I use flour when making enchiladas because they hold up so much better and are easier to roll. It’s definitely a personal preference here. Use whatever you like best.
  • Instant Pot will take about 10 minutes to come to pressure.
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