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Instant Pot Pressure Cooker Chicken Enchiladas

March 20, 2017 by Melissa 30 Comments

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Instant Pot Pressure Cooker Chicken Enchiladas

 

 

 

 

These homemade Instant Pot Chicken Enchiladas are so delicious and thanks to the Instant Pot, a snap to make. The chicken and homemade enchilada sauce are prepared in the Instant Pot, then the enchiladas are assembled and baked in the oven. One of the features I love on my Instant Pot is the sauté feature. It’s so convenient to sauté the garlic, onion and jalapeño right in the pot, then add the chicken broth, tomato sauce, spices and chicken to cook. Once the chicken is cooked, remove and shred and you have all the ingredients to assemble the best chicken enchiladas you have ever had. So easy, you will never go back to store bought enchilada sauce again. This enchilada sauce tastes so fresh and flavorful next to canned enchilada sauce, there is really no comparison! I’ve also included a note in the recipe to convert these to slow cooker chicken enchiladas if you prefer.

Instant Pot Pressure Cooker Chicken Enchiladas

Start by sautéing the onions, garlic and jalapeño in the Instant Pot. Next, add the chicken broth, tomato sauce, spice, salt and pepper, and a small amount of sugar to brighten the flavor of the tomato sauce along with the chicken breast. Cook chicken breasts and sauce for 10 minutes on high pressure, then Quick Release the pressure.

Instant Pot Pressure Cooker Chicken Enchiladas

Carefully remove lid and chicken breasts and set aside to cool. Once the chicken has cooled it will shred easily to assemble enchiladas.

Instant Pot Pressure Cooker Chicken Enchiladas

Assemble the enchiladas with shredded chicken, cheese and sauce.

Instant Pot Pressure Cooker Chicken Enchiladas

Then cover with remaining enchilada sauce.

Instant Pot Pressure Cooker Chicken Enchiladas

Top with shredded cheese and bake covered for 20-30 minutes.

Instant Pot Pressure Cooker Chicken Enchiladas

I like my cheese to be super melty and soft, so I don’t bake them uncovered. If you prefer the cheese to toast slightly, remove the foil for the last 5-10 minutes of baking.

Instant Pot Pressure Cooker Chicken Enchiladas

Homemade chicken enchiladas, these are seriously so delicious!

Instant Pot Pressure Cooker Chicken Enchiladas

5 from 11 votes
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Instant Pot Pressure Cooker Chicken Enchiladas
Prep Time
20 mins
Cook Time
20 mins
Bake
20 mins
Total Time
1 hr
 
Servings: 12 enchiladas
Ingredients
  • 1 tablespoon of vegetable oil plus additional for toasting tortillas
  • 1 cup of finely diced onion
  • 4 cloves of garlic minced
  • 1 jalapeno seeds removed, minced
  • 1 cup of low-sodium chicken broth
  • 2 8 oz cans of good quality tomato sauce
  • 2 tablespoons of chili powder
  • 1 tablespoon of sugar
  • 1 teaspoon of cumin
  • 1 teaspoon of kosher salt and several turns of freshly ground pepper
  • 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 tortillas
  • 8 oz of sharp cheddar cheese shredded
  • 8 oz of monterey jack cheese shredded
  • sour cream for serving
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.
  3. Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to Instant Pot and stir to combine.
  4. Add chicken breasts to Instant Pot, close lid and set pressure release valve to Sealing.
  5. Set Instant Pot to High Pressure via Manual Mode for 10 minutes.
  6. Instant Pot will take about 10 minutes to come to pressure, then will countdown from 10 minutes.
  7. While chicken breasts and sauce are cooking, shred cheese and combine and prepare tortillas.
  8. To prepare tortillas, preheat oven to 400 degrees.
  9. Brush tortillas lightly with vegetable oil, spread on a baking sheet and heat in oven for about 5 minutes, just until soft and pliable.
  10. Once Instant Pot has completed 10 minute countdown, it will beep and switch to Keep Warm function.
  11. Carefully turn preesure release valve to venting to Quick Release pressure.
  12. Remove chicken breasts and set aside to cool, then shred.
  13. Stir 2 tablespoons of chopped fresh cilantro into enchilada sauce.
  14. Spray a 9x13 baking dish with non stick cookings spray.
  15. Use 1/4 cup of enchilada sauce from the Instant Pot to spread on bottom of baking dish.
  16. To assemble enchiladas, evenly divide 1/2 of enchiladas sauce, 1/2 of shredded cheese and all of the shredded chicken among the 12 corn tortillas, roll and place seam side down in baking dish.
  17. Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese.
  18. Cover dish with foil and bake at 400 degrees for 20-30 minutes, or until heated through and hot and bubbly.
  19. Sprinkle with additional fresh cilantro and serve with sour cream.
Recipe Notes

To convert recipe to slow cooker, sauté onions, garlic and jalapeño on stove top, then transfer to slow cooker. Add chicken broth, tomato sauce and spices along with chicken breasts to slow cooker and cook on high 3-4 hours. Follow assembly instructions above.

Instant Pot Pressure Cooker Chicken Enchiladas

Instant Pot Pressure Cooker Chicken Enchiladas
This post contains Amazon Affiliate links. 

 

For even more dinner ideas, check out these easy dinner recipes!

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Instant Pot Pressure Cooker Chicken Enchiladas

 

 

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Instant Pot Macaroni and Cheese 

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Filed Under: chicken, Dinner, Instant Pot, Instant Pot/Pressure Cooker, Mexican, Recipes

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Reader Interactions

Comments

  1. Alvina

    January 31, 2018 at 1:00 pm

    Is the chicken all cooked after the initial 10 minutes on manual mode?

    Reply
    • Melissa

      January 31, 2018 at 4:25 pm

      Yes, you can use a meat thermometer to confirm chicken has reached 165.

      Reply
  2. Robin

    February 7, 2018 at 11:12 am

    This was great! I wasn’t sure not using enchilada sauce but my husband and I loved this. I used low carb flour tortillas and they came out perfect. Thank you!

    Reply
  3. Eric

    February 20, 2018 at 10:22 am

    This recipe has so far ruined my pressure cooker experience. This was the first recipe that I made and I have not had a better dish since. Chicken Enchiladas are my go-to whenever we dine out so I had to try this and I can tell you this was fantastic – better than any restaurant. Thank you for sharing!

    Reply
  4. Stephanie

    February 23, 2018 at 4:49 pm

    Rarely do any recipes I try ever turn out as planned, but this was fantastic. I managed to pull it off while juggling a toddler with the flu and his big sister while their dad was working late. Thank you for such a wonderful and easy dish that even my 6-year-old devoured. It turned out perfect.

    Reply
  5. Karina

    March 1, 2018 at 4:08 am

    I tried this last night and it was gorgeous! I used frozen chicken and put it on the Chicken mode for 25 minutes – SO YUM! Thank you!

    Reply
  6. Ryan Henson Creighton

    March 2, 2018 at 6:39 am

    Very, very good. Took a while to make, tbh, and the tortillas are a little tough to roll when they’re slightly toasty (i didn’t want to go nuts with the oil), but my family quite enjoyed the results. This is about the third enchiladas recipe i’ve followed, and i think they all like this one the best.

    (We skipped the cilantro, because that stuff is unmitigated trash 😉 )

    Reply
  7. Suzanne

    April 24, 2018 at 7:13 am


    We made this last night and it was AWESOME! The chicken breasts I had were huge so I added 5 minutes to the cook time and they were perfect. My husband asked if I could make more lol. Thanks for a great recipe!

    Reply
    • Melissa

      April 24, 2018 at 11:48 am

      I’m so glad! Thank you!

      Reply
  8. Diana

    May 3, 2018 at 1:44 pm


    I love how this cooks my chicken and makes a delicious sauce. Saves a bit of time and money. You can’t get away from rolling the filling in the tortillas, but that effort is worth the final result. Thank you for the recipe!

    Reply
    • Lolly

      May 30, 2018 at 7:06 am

      I grew tired of rolling my enchiladas….and now I layer my sauce, tortillas, and filling like I would layer a lasagna. It’s my lazy version of enchiladas. Lol!

      Reply
      • Melissa

        May 31, 2018 at 2:47 pm

        Awesome! Love this tip. Thank you!

        Reply
      • Linda

        June 2, 2018 at 10:52 am

        Or you can tear the tortillas up in bite size pieces for an enchilada casserole.

        Reply
        • Melissa

          June 2, 2018 at 1:36 pm

          Sounds great too!

          Reply
      • Rebecca Deryckx

        October 19, 2018 at 9:42 pm

        Lollly- how many tortillas do you use? 12 like recipe or more?

        Reply
  9. Nicole Rall

    May 12, 2018 at 6:18 pm

    This was fantastic. Excellent flavor and I am hard to please! Nicely done!

    Reply
  10. Sally

    May 29, 2018 at 8:43 am

    Can you make these beef instead? I love these chicken enchiladas though, serious comfort food craving satisfied.

    Reply
    • Melissa

      May 31, 2018 at 2:51 pm

      Beef sounds great! You would just need to adjust the cooking time depending on what kind of cut you are using.

      Reply
  11. Libby Spence

    July 18, 2018 at 1:17 pm


    Probably a crazy question but I would love to make the Chicken Enchiladas and I’m unable to have spicy foods..I don’t want to mess the recipe up for my family ..But could I use half the jalapeno and half the chili powder..Or do you have any suggestions as to a substitute that would still make the recipe work?
    THANK YOU!!

    Reply
    • Melissa

      July 18, 2018 at 4:38 pm

      Hi Libby!

      I think you could skip the jalapeños or just use half and cut the chili powder in half and still have good flavor. I hope that helps!

      Reply
  12. Jennifer

    July 19, 2018 at 7:43 pm


    So good! I think we will use habaneros next time as we like it extra spicy but even right out of the oven without hot sauce or sour cream it was delicious.

    Reply
  13. Carla

    July 23, 2018 at 8:45 am

    Excited to try this! Do you think it would be OK to prepare and refergierate it to be baked later? I wanted to pre-prep a few meals.

    Reply
    • Melissa

      July 23, 2018 at 5:06 pm

      Yes! That would be fine!

      Reply
  14. Diane Z.

    July 28, 2018 at 5:03 pm


    This is by far the best recipe for Enchilada’s! So happy I don’t have to buy the canned sauce anymore! I follow your recipe exactly, except that my son like dark meat chicken & I used a few slices of the jarred jalapeno’s. I just made it tonight for the second time!! Will have to try some of your other recipes also.

    Reply
  15. steph

    July 31, 2018 at 4:11 am


    This was SO good for how easy it was. My other enchilada recipe takes way longer and more ingredients, but this was actually tastier and super easy! Only changes I made were doubled seeded jalepeno for spice and used flour tortillas (skip tortilla steps). Thanks!

    Reply
  16. Audrey

    August 29, 2018 at 8:36 pm


    Omg this was SO a good!!! We had these tonight for dinner and they are the best homemade enchiladas EVER! And SO EASY too! Thank you so much for sharing this!

    Reply
  17. Nora

    September 11, 2018 at 9:20 am


    These are THE BEST enchiladas. The sauce is so amazing, I could practically drink it. Better enchiladas than I have gotten in any restaurants too.
    Thinking of doubling recipe for a group of family coming for a visit. Would I just double all ingredients and keep same timing?
    Love your recipes. Lots of flavor and quite easy. Thank you!

    Reply
  18. Julie

    September 17, 2018 at 6:38 am


    Thank you for that recipe, it was a huge success ! We had some chicken leftover for lungh the day after and I skipped the process of preheating the tortillas. It was as good as the night before. Next time, because there will be a next time :-), I think we will skirt some fresh lime juice just before servng, along with the fresh cilantro. Thanks again !!

    Reply
  19. Olivia

    October 7, 2018 at 3:53 pm


    These were to die for! Seriously such good flavor in the sauce and everything meshed so well together! Thank you for such a good recipe! I’ll definitely be making it again!

    Reply
  20. Kristin Binder

    October 22, 2018 at 6:24 pm


    I just got my instant pot the other day, and was intimidated by the settings and directions. This was my first recipe to attempt, and it was delicious! This will be going in our regular dinner rotation for sure.

    Reply

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