These Instant Pot Chicken Enchiladas are cheesy and flavorful, the perfect savory and spicy 30 minute dinner. Add all your favorite toppings to this creamy, cheesy Mexican-inspired dish.
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Why this Instant Pot Chicken Enchiladas Recipe is a Keeper
These creamy chicken enchiladas are a great use for leftover rotisserie chicken and are topped with homemade enchilada sauce. Use an instant pot pressure cooker to make a delicious enchilada casserole, perfect for an easy weeknight meal. Here are a few reasons why you’ll absolutely love this recipe for a simple instant pot dinner:
- 30 Minute Meal: Have these easy chicken enchiladas ready in just 30 minutes, with a prep time of 5 minutes and a cook time of 25 minutes.
- Easy Ingredients: All of the ingredients for these juicy chicken and cheese enchiladas can be found in your kitchen or local grocery store.
- Adaptable: Enchiladas are one of the most versatile recipes you can make in the instant pot. Add in or change anything you’d like to this chicken enchilada casserole, such as toppings, spices, and proteins.
If you’re looking for more great recipes inspired by Mexican cuisine, try these: Restaurant Style Black Beans, Cilantro Lime Rice, and Chipotle Lime Aioli.
Can I Bake the Enchiladas After Cooking in the Instant Pot?
Yes; you can bake this chicken enchilada recipe after cooking. Bake for about 20 minutes at 350 degrees Fahrenheit.
Ingredient Notes for this Instant Pot Recipe
- Chicken Breasts: Use two boneless skinless chicken breasts to make the best chicken enchiladas ever. You can also use chicken thighs. If using frozen chicken, make sure to thaw.
- Sauce and Chicken: To make the enchilada sauce, try using our recipe. This is great for traditional enchiladas.
- Shredded Cheese: Use Monterey jack cheese to make this instant pot enchilada recipe, or use any kind of cheese you want.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for this Enchilada Casserole
- Jar Sauce: To cut back on time, use sauce from a jar to make salsa verde chicken enchiladas.
- Red Enchilada Sauce: Make red sauce instead of green sauce by using red chili peppers.
Special Equipment Needed to Make Chicken Enchiladas
- Instant Pot: Add in the chicken to an instant pot pressure cooker to easily make this recipe. You can also make enchiladas in a baking dish.
Pro Tip
Use a mixer to shred your chicken easily.
How to Make Easy Instant Pot Chicken Enchiladas
These pressure cooker chicken enchiladas made with your own enchilada sauce and cheese are an easy dinner that comes together in just half an hour. Add your favorite toppings on top of the chicken to make this recipe to your liking. Read on to learn how to make these white chicken enchiladas in just a few simple steps.
These are the basic steps for making chicken enchiladas. Refer to the full, printable recipe card below for detailed instructions.
1. Pressure Cook the Chicken
Pour the salsa verde and enchilada sauce into your instant pot. Add the chicken breast on top of the liquid. Then, close your instant pot lid. Close the valve by pushing it away from you. Turn the instant pot to high pressure for 10 minutes to cook chicken breasts. Afterwards, allow your instant pot to naturally release for about 10 more minutes to make sure both sides of the chicken are cooked. Once that is complete, manually release by pulling the valve towards you to open the pressure. Make sure to use a towel or hot pad to protect your hands from steam.
2. Shred Chicken and Add Cheese and Tortillas
Using two forks, or a hand mixer, shred the chicken inside your instant pot with the liquid. Add half of the cheese (1 cup) to the instant pot and stir to combine. Then, add the tortillas. Mix well, and add a cup of the remaining enchilada cheese to the chicken mixture to make the enchiladas.
3. Melt the Cheese
With your instant pot remaining warm, lock the lid in place and allow it to sit for about five minutes. This will allow the remaining cheese to melt, as well as the tortillas to take on the flavors of the casserole.
4. Top and Serve
Open your instant pot and give it one more good stir, then remove the chicken filling. Enchiladas can be assembled on a plate or in a bowl. Top a cup of the chicken filling with sour cream, cilantro, avocado chunks, more cheese, extra chicken on top, jalapeños, hot sauce, etc.! Enjoy!
Instant Pot Enchilada Recipe FAQs
Store the enchiladas in an airtight container or foil in the refrigerator. Reheat enchiladas in a baking dish, or place the chicken enchiladas in the microwave.
You can freeze this recipe for up to 6 months.
If rubbery, you may need to cook your chicken longer. Add chicken back into the instant pot and cook for a few extra minutes. Add chicken broth if dry.
Expert Tips for Making This Creamy Instant Pot Chicken Enchiladas Recipe
- Meat: Use different meat instead of chicken, such as beef or pork.
- Spices and Chicken: Make this recipe spicier by mixing in chili powder or cayenne pepper for easy seasoned chicken.
- Enchilada Sauce: You can divide the cup of enchilada sauce throughout this recipe. Mix half of it into the chicken, then top the enchiladas with the remaining enchilada sauce.
- Tortilla Strips: Top with crushed tortilla strips for some crunch. You can even add shredded chicken back on top for another layer.
- Avocado: Try topping this dish with crema and avocado, or thicken with cream cheese.
- Lime Wedges: A squirt of lime juice will enhance the flavor.
What to Serve with Shredded Chicken Enchiladas
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Instant Pot Chicken Enchiladas
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Ingredients
- 2 Chicken Breasts
- 2 cups Salsa Verde
- 1 cup Green Enchilada Sauce
- 2 cups Shredded Cheese, divided into 1 cup
- 10 White Corn Tortillas, cut into strips
Instructions
- Pour the salsa verde and enchilada sauce into your instant pot. Placed your chicken breast on top of the liquid.
- Close your instant pot lid. Close the valve by pushing it away from you. Set your instant pot to high-pressure for 10 minutes. Once the 10 minutes is done, allow your instant pot to naturally release for about 10 more minutes. Once that is complete, manually release by pulling the valve towards you to open the pressure. Make sure to use a towel or hot pad to protect your hands from steam.
- Using two forks, or a hand mixer, shred your chicken inside your instant pot with the liquid.
- Add to your instant pot half of your cheese (1 cup). Mix well.
- Add to your instant pot your tortillas. Mix well.
- Finish by adding the remaining cheese to your instant pot.
- With your instant pot remaining on warm, lock the lid in place and allow it to sit for about five minutes. This will allow the remaining cheese to melt, as well as the tortillas to take on the flavors of the casserole.
- Open your instant pot and give it one more good stir. You can serve on a plate, or in a bowl. Top with sour cream, cilantro, avocado chunks, more cheese, jalapeños, hot sauce, etc.! Enjoy!
Christina’s Notes
- Meat: Use different meat instead of chicken, such as beef or pork.
- Spices and Chicken: Make this recipe spicier by mixing in chili powder or cayenne pepper for easy seasoned chicken.
- Enchilada Sauce: You can divide the cup of enchilada sauce throughout this recipe. Mix half of it into the chicken, then top the enchiladas with the remaining enchilada sauce.
- Tortilla Strips: Top with crushed tortilla strips for some crunch. You can even add shredded chicken back on top for another layer.
- Avocado: Try topping this dish with crema and avocado, or thicken with cream cheese.
- Lime Wedges: A squirt of lime juice will enhance the flavor.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
FYI: I forgot to add the rating — so here it is . . .
Also, I am 3 hours behind you — so it will be right on time for dinner at 6:45pm
I love chicken enchilada casserole with green enchilada sauce. But layering the tortillas, then the chicken, then the cheese, some olives, and cilantro; and then starting the layering all over again got to be more work than I wanted to do. So, here you come with an even more efficient way to make my beloved green salsa enchilada casserole! YOU, get a gold star!!!
And, BTW — Thanks!!! I’m going to get up and start it now!! It should be done in less than 30 minutes (since I am going to use roasted chicken — YEAH)!!!
Thanks for the inspiration, Christina!!
I’ve already made this recipe three times. I absolutely love how easy it is, especially with me having a three-month-old baby. I don’t have too much time to throw something together, and this recipe is extremely fast and easy to make. Thank you so much!
A great recipe for chicken enchilada but in casserole form. Glad to have another IP recipe that the family loves.
We love enchiladas! Thanks for a great recipe.
I love the green sauce with this chicken casserole. So good!
Such a simple recipe! It was so easy for a busy Wednesday night and the kids loved it. Thanks so much for the recipe!
This is such an easy & delicious weeknight meal!
What a hit! We’re definitely adding this one to our dinner rotation. Thank you so much for sharing!
So simple!! Love that there are not complicated ingredients.
What a tasty looking dish! I pinned it.