How to serve this recipe?

This recipe is best served hot and fresh out the oven! The cheese is melty, the tortillas are both soft and crispy, and the entire dish is just delicious. I recommend topping with sour cream, pico de gallo, fresh cilantro, and a squeeze of lime juice. You could pair with refried beans, rice, a veggie, or my personal favorite - a side salad!

How to store this recipe?

Store this recipe in an airtight container in the refrigerator. It will keep for about 5 days!

How to re-heat this recipe?

The re-heating instructions for this recipe depend on how much you are re-heating. For a single serving, just put on a plate and pop in the microwave for 30-60 seconds. But this is also a great recipe to prepare ahead of time and then re-heat the full dish. Simple follow the complete recipe instructions, allow to cool, cover with aluminum foil, and place in the fridge. When time to heat, just place in the oven at 350 degrees for about 20 minutes. Or until warmed through! It is absolutely perfect for the whole family on a busy night of the week. I recommend only preparing the day before or morning of serving for the best results.

Easy Instant Pot Chicken Enchiladas

Description

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!

Ingredients

Scale

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
8–10 flour tortillas, medium size
Fresh cilantro

Instructions

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.
Next add the diced onion and green chiles to the instant pot. Add salt and pepper. Sauté for a few minutes.
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.
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.
Shred the chicken with two forks and combine with cooking liquid. Then remove the shredded chicken and add to a large bowl.
Add another 1/4 cup enchilada sauce and 1/2 cup of Mexican cheese to the chicken. Combine thoroughly.
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.
Add about 2 scoops of the chicken mixture to each tortilla. Place at one end and then roll up tightly.
Then add a thin layer of enchilada sauce to the bottom of a large baking dish. Place the rolled enchiladas into the dish.
Cover the enchiladas with the remaining enchilada sauce. Add the remaining 1 cup of Mexican cheese on top.
Bake at 400 degrees for 20-25 minutes. Uncovered for a golden brown, crispy finish and covered for a more melty finish.
Top with sour cream, fresh cilantro, lime juice, and any other toppings you’d like.
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