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Instant Pot chicken enchiladas topped with melted cheese, sour cream, and fresh cilantro in a baking dish

Instant Pot Chicken Enchiladas

5 from 6 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 Servings

Description

Easy Instant Pot chicken enchiladas made with juicy shredded chicken, red enchilada sauce, and melty cheese, then baked until bubbly. A fast, family-friendly Mexican-style dinner — with oven and slow cooker options too.

Ingredients 

  • 1 pound boneless, skinless chicken breasts
  • 3 cups red enchilada sauce, homemade or store-bought (divided)
  • 6 corn tortillas, or flour tortillas
  • 2 cups shredded Mexican cheese blend, divided
  • Optional mix-ins: diced red onion, black olives, diced jalapeños
  • Assorted toppings: sour cream, guacamole, salsa, pico de gallo, cilantro

Instructions

  • Add the chicken breasts and 1 cup of the enchilada sauce to the Instant Pot. Lock the lid, set the valve to sealing, and cook on Manual/High Pressure for 10 minutes.
  • Let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Remove the chicken and shred it with two forks.
  • Mix the shredded chicken with about 1 cup of cheese and any optional mix-ins (onion, olives, jalapeños).
  • Warm the tortillas so they don't crack. Spread a thin layer of enchilada sauce in the bottom of a baking dish. Spoon the chicken mixture into each tortilla, roll up, and place seam-side down in the dish.
  • Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese. Bake at 375°F (190°C) for about 15 minutes, until melted and bubbly.
  • Garnish with sour cream, guacamole, salsa, pico de gallo, and cilantro. Serve and enjoy!

Equipment

  • Instant Pot (electric pressure cooker)
  • Baking Dish
  • Cooking Spray

Notes

  • Slow cooker: Cook chicken in sauce on low 4–6 hours, then shred, roll, and bake.
  • No Instant Pot: Use rotisserie or baked/poached chicken and start at the filling step.
  • Make ahead: Assemble without the top sauce, refrigerate up to 1 day, and add sauce just before baking.
  • Store: Airtight container in the fridge up to 3 days; freeze 2–3 months.

Nutrition

Serving: 1ServingCalories: 444kcalCarbohydrates: 34gProtein: 43gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 107mgSodium: 2144mgPotassium: 544mgFiber: 6gSugar: 13gVitamin A: 1564IUVitamin C: 5mgCalcium: 681mgIron: 2mg