Instant Pot Chicken Enchiladas

Name: Instant Pot Chicken Enchiladas
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Ingredients: 2 tbsp olive oil; 4 cloves garlic (minced); 1 onion (chopped); 1 jalapeno (minced); 1 cup chicken stock; 2 oz tomato sauce; 1 tbsp chili powder; 1 tbsp sugar; 2 tbsp cumin; Salt (to taste); 1 ½ lb chicken breast (boneless skinless ); 1 cup cheddar cheese (grated); 12 corn tortillas (for serving)

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It's time to "wow" your family and friends with these simple Instant Pot Chicken Enchiladas! They're fast, they're delicious, and they're about to make your weeknight dinner a breeze!

three enchiladas on a round white plate covered in enchilada sauce

Forget about trying to load the troops in the car to go out to eat and create your very own restaurant-quality dish right at home. This is a great way to save some cash AND have some for leftovers the next day!

All that you really need to do is get started because they'll be cooked and ready in no time!

I've been making these homemade enchiladas for years, and I haven't gotten tired of them yet. Not only is the recipe simple, but you can add toppings to change up the flavor every time.

Table of Contents

Why this recipe works
Recipe Video
Recipe Ingredients
How to make Instant Pot Chicken Enchiladas
Variations
Helpful Tips
How to serve
Recipe FAQs
Mexican Recipes
Instant Pot Chicken Enchiladas

Why this recipe works

I'm not kidding when I say that this recipe works every time. It's one of those foolproof recipes because it's just that good. Even if it's not perfectly done, it still turns out perfect. What more could you want in a hearty dinner?!

Makes a large portion to feed a crowd
Easy to make and full of flavor
Simple to change up the taste by adding a variety of toppings

Recipe Video

Recipe Ingredients

Instant Pot Chicken Enchiladas ingredients

Olive oil - You can use coconut oil or avocado oil as well.

Garlic cloves - Fresh garlic adds amazing flavor, but minced garlic or garlic powder will work in a pinch.

Onion - Dice up a sweet onion for a boost of taste.

Jalapeno - Fresh jalapenos can be really hot, so be aware that adding this will kick up the heat.

Chicken stock - This pairs well with the chicken meat, but vegetable stock is a great option, too.

Tomato sauce - Try my Instant Pot Tomato Sauce for a great homemade flavor.

Chili powder - This could be optional, but it's great for a boost of heat.

Sugar - A pinch of sugar is a great sweet and heat factor.

Cumin - Cumin is a warm spice that offers so many levels of flavor.

Salt - To taste.

Chicken breast - Use leftover chicken breast or add these Instant Pot Garlic Chicken Breasts.

Cheddar cheese - The more cheese, the better!

Corn tortillas - Corn tortillas pair well with this dish and are gluten-free!

How to make Instant Pot Chicken Enchiladas

Before starting, double-check that you have all the ingredients that you need.

Step One: Press "saute" and add oil to your Instant Pot.

Step Two: Add the chopped onions and minced garlic.

Step Three: If adding the jalapenos, add them and then saute all the ingredients for 2 minutes. Stir using a wooden spoon.

Step Four: Add the chicken stock after the saute time is up.

Step Five: Pour in the tomato sauce.

Step Six: Add chili powder, cumin, sugar and salt.

Step Seven: Stir all the ingredients and then add the chicken breast(s).

Step Eight: Close the lid and set the pot to high pressure for 10 minutes.

Step Nine: When cooking time is complete, wait for a natural pressure release (or for at least 20 minutes).

Step Ten: Open the lid, scoop out the sauce and shred the chicken breast.

Fill each tortilla with chicken, sauce and cheese and roll it.

Add sauce and cheese on top and serve. You can add your favorite toppings as well.

Variations

Change up the meat - You can use beef as well! See how simple it is with my Instant Pot Beef Enchiladas recipe.

Use rotisserie chicken - A fast and easy hack is to use leftover cooked chicken or even a rotisserie chicken from the store.

Use flour tortillas - If you want to add all the ingredients to flour tortillas, do so!

Make it low carb - You can eliminate the tortillas altogether and just make an enchilada bowl.

Add veggies - If you want to saute up some peppers and onions, that's always a great addition.

Use bone broth - Instead of using stock, using bone broth works really well.

Use a different cut of chicken - You could use any cut of chicken for this recipe, like these Instant Pot Chicken Leg Quarters.

Helpful Tips

The easiest way to shred your chicken is with two forks. Just pull it apart until it's in pieces.
To soften the corn tortillas, put them between two damp clean napkins and microwave them for 10-15 seconds.

How to serve

This is already a pretty hearty meal on its own, so here are some lighter side options to enjoy!

If you are looking for Mexican side dishes for a colorful meal, check out What to Serve With Chicken Enchiladas.

Recipe FAQs

What are good toppings for enchiladas?

There are so many great topping ideas for enchiladas! Some of my favorites are onions, diced tomatoes, shredded cheese, Instant Pot Tabasco Sauce, Instant Pot Salsa, fresh cilantro, and more!

Do you fry the tortillas for enchiladas?

If you want to fry the corn tortillas before adding the enchilada mixture, you can! This is a great way to keep them from getting soggy. Just add a little bit of oil to a pan and fry both sides of the tortilla.

How do you roll enchiladas?

The easiest way to roll enchiladas is to lay the tortilla flat and then add a scoop of the mixture. Roll it tightly and have the seam face down.

How do I store leftover chicken enchiladas?

To store leftovers, let the enchilada mixture cool down completely and then add them to an airtight container. The leftovers should stay fresh for up to 5 days.

How to reheat

The fastest way to reheat enchiladas is to add them to the microwave for about 20-30 seconds. Make sure that the mixture is headed all the way through.