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Chicken Enchilada Recipe

Posted by  ·  April 11, 2018  ·  Last Updated: September 19, 2018

This chicken enchilada recipe is a family favorite at our home.  The best part it is easy and I make the chicken filling in no time at all with the use of my Instant Pot. These chicken enchiladas are made with simple ingredients that you can keep in your pantry for anytime your family wants a Mexican feast.  We serve these enchiladas alongside Instant Pot Mexican Beans and Rice. YUM! If you prefer enchiladas in a white creamy sauce try my creamy chicken enchiladas.

chicken enchiladas

Chicken Enchiladas Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 2 cans (15 ounces each) enchilada sauce (or one large 28-ounce can)
  • 1 small can (about4 ounces) chopped green chilies
  • 16 corn or flour tortillas (6 inch size)
  • 3 cups shredded Mexican cheese blend
  • Sour cream, optional

How to make Chicken Enchiladas

Cut chicken into large chunks.  Combine the chicken, enchilada sauce, and chilies into the inner pot of the Instant Pot. Cook on high pressure for 12 minutes. Remove chicken and shred with about 1/2 cup sauce in the pressure cooker.  Save remaining sauce.  Place about 1/4 cup chicken and 1/8 cup shredded cheese inside each tortilla and roll, Note if using corn tortillas heat them first so they can be easily rolled. I make two pans. Spray pans with cooking spray. In each pan place 1 cup sauce, 8 rolled enchiladas. Pour remaining sauce. Sprinkle with remaining cheese.
Pour remaining reserved juices over top; sprinkle with cheese. Cover and bake the second dish at 350° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.  I cover the second pan and freeze for up to 3 months.  To use frozen enchiladas thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.  chicken enchilada recipe

Chicken Enchilada Recipe

 

chicken enchilada recipe
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Chicken Enchilada Recipe

Your Instant Pot helps make these delicious chicken enchiladas in minutes!

Course Main Course
Cuisine Mexican
Keyword easy dinner recipes, gluten free, instant pot
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Calories 393 kcal
Author Cindy

Ingredients

  • 2 pound boneless skinless chicken breasts
  • 2 15 ounce Enchilada Sauce or one 28 ounce can
  • 1 4 ounce Chopped Green Chilis
  • 16 corn or flour tortillas 6 inch size
  • 3 cups shredded Mexican cheese blend
  • Sour cream optional

Instructions

  1. Cut chicken into large chunks.  Combine the chicken, enchilada sauce, and chilies into the inner pot of the Instant Pot. Cook on high pressure for 12 minutes. Remove chicken and shred with about 1/2 cup sauce in the pressure cooker.  Save remaining sauce.  Place about 1/4 cup chicken and 1/8 cup shredded cheese inside each tortilla and roll, Note if using corn tortillas heat them first so they can be easily rolled. I make two pans. Spray pans with cooking spray. In each pan place 1 cup sauce, 8 rolled enchiladas. 

  2. Pour remaining reserved sauce over top; sprinkle with cheese. 

  3. Cover and bake the second dish at 350° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired. The second pan can be frozen for up to 3 months. To use frozen enchiladas thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.

Recipe Notes

I cover the second pan and freeze for up to 3 months. To use frozen enchiladas thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking.

Nutrition Facts
Chicken Enchilada Recipe
Amount Per Serving
Calories 393 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 112mg 37%
Sodium 449mg 19%
Potassium 551mg 16%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Protein 36g 72%
Vitamin A 6.2%
Vitamin C 1.6%
Calcium 32.5%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

Enchilada Recipe

I hope you give this chicken enchilada recipe a try!  It is a deliciously simple dinner that gets a head start in the Instant Pot. I have frozen these with great results!  Another tip is to always keep some frozen chicken in your freezer and the other canned goods in your pantry and you can have chicken enchiladas any time.  Just throw the frozen chicken into the Instant Pot with the other ingredients and add 10 minutes to the cook time.


Filed Under: Main Courses, Recipes

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