clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Instant Pot Chicken Enchiladas

  • Author: Kayla Berman
  • Prep Time: 30 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 50 minutes
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Cuisine: Tex-Mex


Instant Pot Chicken Enchiladas are an easy and delicious dinner recipe for the whole family! Made with juicy shredded chicken, enchilada sauce, flour tortillas, and Mexican cheese … this Tex-Mex recipe is cheesy, saucy, flavorful, and baked in the oven to perfection. Great for a busy weeknight dinner!


  • 1 tbsp avocado oil, (or other neutral / high smoke point oil)
  • 1.5 lb chicken breasts
  • 1 yellow onion, finely diced
  • 4 oz can green chiles
  • 1/2 cup chicken broth
  • 19 oz can mild enchilada sauce, red
  • 1 1/2 cup Mexican cheese
  • 810 flour tortillas, medium size
  • Fresh cilantro


  1. Start by cooking the chicken. First set the instant pot to the sauté feature.  Add the avocado oil and allow it to heat up.  Season the chicken with salt and pepper.  Sear on both sides.  Then remove from the pot.
  2. Next add the diced onion and green chiles to the instant pot.  Add salt and pepper.  Sauté for a few minutes.
  3. Add the chicken back into the pot.  Add the chicken broth and 1/2 cup enchilada sauce.  Combine the ingredients and coat the chicken as best as possible.
  4. Place the lid on and move the valve to sealing.  Pressure cook on high for 8 minutes.  When the cook time is done, turn the instant pot off. Use quick release or naturally release the pressure.  Then carefully remove the lid.
  5. Shred the chicken with two forks and combine with cooking liquid.  Then remove the shredded chicken and add to a large bowl.
  6. Add another 1/4 cup enchilada sauce and 1/2 cup of Mexican cheese to the chicken.  Combine thoroughly.
  7. Next heat up the tortillas in the microwave to make for easy rolling.  Simply place on a plate, top with a paper towel, and heat for 30-45 seconds. You can use 8-10 tortillas depending on how much chicken filling you want in each enchilada.
  8. Add about 2 scoops of the chicken mixture to each tortilla.  Place at one end and then roll up tightly.
  9. Then add a thin layer of enchilada sauce to the bottom of a large baking dish.  Place the rolled enchiladas into the dish.
  10. Cover the enchiladas with the remaining enchilada sauce.  Add the remaining 1 cup of Mexican cheese on top.
  11. Bake at 400 degrees for 20-25 minutes.  Uncovered for a golden brown, crispy finish and covered for a more melty finish.
  12. Top with sour cream, fresh cilantro, lime juice, and any other toppings you’d like.
  13. Serve and enjoy!

Keywords: instant pot chicken enchiladas, chicken enchiladas instant pot, instant pot chicken enchilada, chicken enchilada instant pot, instant pot enchilada chicken, instant pot shredded chicken for enchiladas