Instant Pot Chicken Enchiladas Recipe

Our Instant Pot chicken Enchiladas recipe recreates the rich, meaty rolls and cuts away half of the waiting time. The result is both delicious and healthy.

cook TIME 30 mins
prep TIME 5 mins
total TIME 35 mins

Course: Main CourseCuisine: Mexican

Keyword: Instant Pot Chicken Enchiladas, Instant Pot Chicken Enchiladas Recipe

Servings: 4 servings

Calories: 503 kcal

Ingredients (22)

18 oz skinless boneless chicken breasts each sliced lengthwise into 4 pieces
8 6-inch corn tortilla
2.5 oz cheddar shredded
2 oz mozzarella shredded
1 oz onions about 1/4 medium, chopped
1/2 cup unsalted chicken broth
2 tsp all-purpose flour
1 cup homemade tomato sauce
1/2 tbsp olive oil
0.5 oz jalapeño finely chopped
1 tbsp lime juice
1 tsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp chili powder
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp oregano
1/2 tsp cumin
2 tbsp scallion chopped
2 tbsp parsley chopped

INSTRUCTIONS

Preheat the oven to 400 degrees F. Select 'sauté' on your Instant Pot and heat 1/2 tbsp olive oil. Add 1 oz chopped onions and stir to cook for about 30 seconds/

1 Saute the aromatics instant pot chicken enchiladas

Add 18 oz chicken along with the seasonings: 1 tbsp lime juice, 2 tsp flour, 1 tsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp chili powder, 1/2 tsp pepper, 1/2 tsp salt, 1/2 tsp oregano, and 1/2 tsp cumin. Stir to incorporate, then leave it to sear for 4 minutes (2 on each side).

2 Sear the chicken with the seasonings enchiladas

Pour in 1 cup tomato sauce, 1/2 cup unsalted chicken broth, and close the lid. Seal the steaming vent, select 'stew/meat', adjust the timer to 7 minutes, and let the machine run.

3 Pressure cook the chicken with the sauce and broth enchiladas

When it beeps, place a kitchen rug onto the steam handle, turn it to 'venting', and wait for the steam to completely escape. Open the lid, take the chicken out, shred it with two forks, then add it back into the pot and stir well.

4 Shred the chicken and mix with the sauce enchiladas

Mix the cheeses together (2.5 oz cheddar and 2 oz mozzarella) in a bowl, and save about 1 oz of the mixture for sprinkling on top. Divide the remaining cheese and the cooked chicken (leave excess sauce behind) into 8 parts. Place each part in the middle of each tortilla, spread it out on the middle line, roll tightly, and arrange all seam-side down into a fitting baking dish.

5 Make the rolls instant pot chicken enchiladas

There should be sauce left in the pot; collect it and pour it on top. Brush it evenly across the surface, then sprinkle the remaining cheese on top. Bake in the preheated oven for 10 minutes.

6 Arrange them into a baking dish and bake enchiladas

Arrange 0.5 oz jalapeño and sprinkle 2 tbsp parsley, 2 tbsp scallion on top. Let cool and enjoy.

7 Garnish and enjoy instant pot chicken enchiladas

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