Your Instant Pot helps make these delicious chicken enchiladas in minutes!
Prep Time10 minutesmins
Cook Time12 minutesmins
Total Time22 minutesmins
Course: Main Course
Keyword: easy dinner recipes, gluten free, instant pot
Author: Cindy Hopper
2poundboneless skinless chicken breasts
215 ounceEnchilada Sauceor one 28 ounce can
14 ounceChopped Green Chilis
16corn or flour tortillas6 inch size
3cupsshredded Mexican cheese blend
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 reserved 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. 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.
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.