These Instant Pot Chicken Enchiladas are packed with juicy and tender chicken, gooey cheese, and so much smoky, spicy flavor. Easy and delicious!
- Olive Oil – used to sauté the onion and pepper.
- Yellow Onion and Green Bell Pepper – adds slightly sweet flavors and color to the enchiladas.
- Chicken Broth – adds moisture and flavor to the chicken.
- Chicken Breast – use boneless and skinless chicken breasts.
- Taco Seasoning – you can use store-bought taco seasoning or whip up a homemade batch. If you’re using homemade, you’ll need three tablespoons for every one packet of store-bought.
- Canned Diced Green Chiles – adds subtly sweet, slightly smoky flavor.
- Sour Cream – gives the enchiladas a delicious creamy texture and tangy taste.
- Lime Juice – adds tangy flavor to cut the richness from the cheese.
- Salt – brings out flavor.
- Enchilada Sauce and Taco Sauce – enchilada sauce provides a sweet, smoky flavor while taco sauce adds a bit more spice.
- Corn Tortillas – corn tortillas hold up really nicely next to the moisture that comes from the sauce.
- Cheddar Cheese – I recommend shredding your own cheese so you don’t end up with that gritty texture that comes from the anti-caking agent in pre-shredded cheese.
- Guacamole, Pico de Gallo, Sour Cream, Salsa, etc. – for serving, if desired.
How to make
These instant pot chicken enchiladas are so easy to make and come together with just 15 minutes of prep.
- Hit SAUTE on your instant pot. Once it reads HOT, add in oil, onion, and bell pepper. Sauté until the pepper is tender then remove and set aside in a large bowl.
- Hit CANCEL on the instant pot, deglaze the bottom with chicken broth, then add in chicken breasts. Close and lock the lid and cook on HIGH pressure for 10 minutes. Once it’s done cooking, do a quick release of the pressure.
- Drain and discard the chicken broth, place the chicken onto a clean cutting board, and cut into bite sized pieces.
- Place the chicken into the bowl with the onion and peppers then add in taco seasoning, green chiles, sour cream, and lime juice. Stir to combine.
- In a medium sized bowl whisk together the enchilada sauce and taco sauce.
- Pour 1 cup of cold water into the bottom of your instant pot then pour 1/4 cup of the enchilada sauce mixture into a greased 7 inch round cake pan.
- Top with half the chicken mixture, half the tortillas, 1/2 cup enchilada sauce, and 1/2 the cheese. Repeat the layers.
- Cover the pan with greased tin foil, place it onto the instant pot trivet and lower it into the instant pot. Cover and lock the lid then cook on HIGH pressure for 20 minutes.
- Flip the valve to release the pressure, use a dish towel to lift the trivet out of the instant pot, and remove the foil.
- Let the pan sit for 10 minutes then scoop and serve with your favorite fixings.
What tortillas to use
I recommend using corn tortillas since they’re the classic enchilada tortilla. Their firmer texture also holds up better in the instant pot.
You may be able to use flour tortillas but they will likely be much chewier than corn tortillas will.
Can you make chicken enchiladas without an instant pot?
Can you make instant pot chicken enchiladas vegetarian?
Absolutely! To make vegetarian enchiladas in the instant pot, you can sauté the veggies as directed, skip steps 5-12, then proceed from step 13 without the chicken.
You will need to make sure you add the taco seasoning, green chiles, sour cream, and lime juice to the veggie mixture instead.
What to serve with instant pot chicken enchiladas
Enchiladas are a well-rounded meal on their own but you can definitely bulk the meal up with a couple of classic side dishes!
How to store
Leftover chicken enchiladas will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
To reheat, thaw in the fridge if frozen then microwave or bake at 350ºF until warmed through.
Instant Pot Chicken Enchiladas
Equipment for this recipe
- 1 tablespoon olive oil
- 1/2 large yellow onion diced
- 1 green bell pepper diced
- 1 cup chicken broth
- 2 (8 oz) boneless skinless chicken breasts
- 1 (1 oz) packet taco seasoning
- 1 (4 oz) can diced green chiles
- 1/2 cup sour cream
- 1 tablespoon lime juice
- Salt to taste, if necessary
- 1 (10 oz) can enchilada sauce
- 1/2 cup
- 10 corn tortillas cut into 8ths
- 1 (8 oz) block cheddar cheese shredded
- Guacamole, pico de gallo, sour cream, salsa, etc. for serving, if desired
- Hit SAUTE on your 6 quart Instant Pot.
- Once it reads HOT, add in oil, onion, and bell pepper.
- Saute, stirring regularly, until the pepper is tender, about 10 minutes.
- Remove from the Instant Pot and set aside in a large bowl.
- Hit CANCEL on the Instant Pot, then deglaze the bottom by pouring in the chicken broth - be sure to scrape up any brown bits from the bottom to avoid a BURN reading.
- Add in chicken breasts, then close and lock the lid - be sure the pressure valve is pointed toward SEALING.
- Cook on HIGH pressure for 10 minutes, then flip the valve for a quick release.
- Drain and discard the chicken broth and place the chicken onto a clean cutting board.
- Cut the chicken into bite sized pieces, then place into the bowl with the peppers and onion.
- Add in taco seasoning, green chiles, sour cream, and lime juice.
- Stir to combine, then taste and re-season, if necessary. Set aside.
- In a medium sized bowl, whisk together the enchilada sauce and taco sauce until combined.
- Pour 1 cup cold water into the bottom of a 6 quart Instant Pot and grease a non-stick round 7 inch cake pan (7.7 x 7.7 x 2.75 inches)* with cooking spray.
- Before placing the pan in the Instant Pot, pour 1/4 cup of the enchilada sauce mixture into the bottom of the prepared pan.
- Top with half the chicken, half the tortillas, 1/2 cup enchilada sauce, and 1/2 the cheese.
- Repeat the layers: chicken, tortillas, enchilada sauce, cheese.
- Cover the pan with tin foil that’s been sprayed with cooking spray (this prevents the cheese from sticking to the foil).
- Place the pan onto the instant pot trivet and lower it into the prepared Instant Pot.
- Cover and lock the lid - make sure the valve is pointing to “SEALING.”
- Cook on HIGH pressure for 20 minutes, then flip the valve to release the pressure.
- Use a dish towel to carefully lift the trivet up and out of the Instant Pot.
- Carefully remove the foil (you don’t want the condensation dripping onto the enchiladas).
- Let set for 10 minutes, then scoop and serve with your favorite enchilada fixings!
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*Note: Nutrition information is estimated and varies based on products used.