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chicken enchilada recipe
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5 from 7 votes

Chicken Enchilada Recipe

Your Instant Pot helps make these delicious chicken enchiladas in minutes!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course
Cuisine: Mexican
Keyword: easy dinner recipes, gluten free, instant pot
Servings: 8
Calories: 393kcal
Author: Cindy Hopper

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

  • 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.

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

Calories: 393kcal | Carbohydrates: 23g | Protein: 36g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 449mg | Potassium: 551mg | Fiber: 3g | Vitamin A: 310IU | Vitamin C: 1.3mg | Calcium: 325mg | Iron: 1.3mg