EASY and Delicious Chicken Enchilada Recipe {INSTANT POT}

This chicken enchilada recipe is a family favorite at our home.  The best part is the recipe is easy and I make the chicken filling quickly 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.

Easy dinners are a must at our at house, and we serve these Instant Pot chicken enchiladas alongside Instant Pot Mexican Beans and Rice. My family prefers this combination to the usual refried beans. If you like enchiladas in a white creamy sauce, you’ll love my creamy chicken enchiladas.

Enchilada 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 and use the quick release to release the pressure. 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, roll and place seam side down in the baking dish.  Note if using corn tortillas heat them first so they can be easily rolled.

I usually make two pans so I can freeze one. Spray pans with cooking spray. In each pan place 1 cup sauce, 8 rolled enchiladas. You can always use one large baking dish.

Preheat oven to 350 degrees.

Pour remaining reserved juices/sauce 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. These instant pot enchiladas freeze great!  To use frozen enchiladas thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. 

What are some delicious chicken enchiladas recipes?

This is a delicious chicken enchilada recipe with shredded chicken and red enchilada sauce. If you love enchiladas with a creamy chicken mixture. My creamy enchiladas have a green chiles white sauce. It is a great recipe and they don’t use canned soup. If you want a beef mixture, these beef enchiladas won’t disappoint. Can you tell we eat a lot of Mexican food at our house?

Try this 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 cooking time.

pressure cooker chicken enchiladas

People often ask me if this recipe can be done in the slow cooker. Absolutely! It just takes a bit longer. I usually cook my chicken breasts (with the sauce) for about 1 1/2-2 hours on my crockpot’s low setting. This may vary with slow cookers, but the key is not letting the chicken dry out. If you are avoiding an Instant Pot because you are unsure of how pressure cooks, let me assure you, it is super easy and a must-have in a busy family’s kitchen!