These Instant Pot Chicken Enchiladas are filled with tender pulled chicken, bell peppers and corn then topped with an easy enchilada sauce and cheese for a full meal!
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Ingredients in chicken enchiladas
These chicken enchiladas are super easy to make in the Instant Pot! Here’s what you need on hand (full ingredient amounts are at the bottom of this post):
For the filling
- chicken breasts – or boneless, skinless thighs
- taco seasoning (homemade or store bought works)
- garlic, minced
- chicken broth – or stock
- lime juice
- red pepper, chopped
- red onion, chopped
- corn – use canned, frozen, or cut off the cob
Enchilada sauce
- canned crushed tomatoes
- taco seasoning
- chicken broth
- brown sugar – see substitutions for sugar-free option
- garlic, minced
Enchilada assembly
- flour tortillas – use a large size, usually labeled “burrito”
- cheddar cheese, shredded – get a block and shred yourself; pre-shredded won’t melt as well
Toppings (optional)
- Fresh chopped cilantro
- Sour cream
- Lime wedges
- Avocado
How to make enchiladas in the Instant Pot
Here’s how to make delicious chicken enchiladas, step-by-step:
- Add the olive oil, chicken breasts, taco seasoning, garlic, broth, and lime juice to the Instant Pot, in that order. Cook on high for 5 minutes with a Quick Release.
- Remove and shred the chicken, then return it to the Instant Pot. Stir everything to coat the chicken with the seasonings.
- Mix in the vegetables for the chicken, then transfer everything to a separate bowl and set aside.
- Make the enchilada sauce by setting the Instant Pot to Sauté, adding all of the sauce ingredients, and bringing to a boil. Cook for 5 minutes, then turn off.
- Next, assemble the enchiladas. Fill each tortilla with some sauce and chicken mixture, then roll and place in the pan in a single layer. Cover with the remaining sauce and top with shredded cheese. Bake for 10 minutes at 400 degrees F.
- Remove from the oven and add the toppings of your choice. Serve while still warm, spooning extra sauce over the top if desired.
Ingredient substitutions
There are so many sub-ins you can use in this recipe. Here are just some ideas below:
- Taco seasoning – make your own blend and store in a sealed container for up to a year. Combine the following:
-1 tablespoon chili powder
-1 teaspoon each: cumin, garlic powder, paprika
-½ teaspoon each: dried oregano, onion powder
-¼ teaspoon each: fine sea salt, black pepper, red pepper flakes - Garlic – Substitute about ½ teaspoon jarred minced or paste per fresh clove
- Chicken broth – vegetable broth or chicken stock can be used instead
- Brown sugar – To make this sugar-free, replace with 1 tablespoon butter or just leave it out altogether
Recipe shortcuts
Both the chicken and the sauce can be made ahead of time. Then, just store them in the refrigerator until you’re ready to assemble the enchiladas.
Also, you can make a larger batch of both and freeze them. Store enough for each batch of enchiladas in separate airtight containers so you can thaw just what you need.
Transfer the shredded chicken and sauce to the refrigerator the night before you’ll be making these Instant Pot enchiladas. From there, all you have to do is assemble and bake as directed!
More topping ideas
The options are endless! Try one of the following or come up with your own:
- Crumbled Cotija cheese
- Salsa
- Chopped green onions
- Guacamole
- Diced tomatoes
What to serve with enchiladas
These Instant Pot enchiladas are pretty filling, so you don’t need much for a side dish. Here are some ideas of lighter options to go with your meal:
- Refried beans
- Cabbage slaw or tossed salad
- Black beans and rice
- Mexican street corn
- Sauteéd or grilled vegetables
- Mexican-style cornbread
Storing and reheating
Store leftover chicken enchiladas in an airtight container. They will last in the refrigerator for up to 5 days.
To reheat individual portions, heat in the microwave or oven until the center is warmed through. It can help to poke the top of the enchiladas a few times with a fork – this helps everything heat more evenly.
If you’ll be reheating several portions at once, place in an oven-safe dish and heat for 10-15 minutes at 300 degrees F.
Can you freeze enchiladas?
Yes! Let the enchiladas cool, then transfer to a freezer-safe airtight container. They will keep their taste and texture in the freezer for up to 3 months.
When you’re ready to eat, transfer the container to the refrigerator to thaw overnight. Then heat in microwave one or two at a time.
You can also reheat in an oven for about 25 minutes at 350 degrees F. Cover the pan with foil to keep them moist, then remove for the last 5 minutes so the tops can get crispy again.
To reheat straight from the freezer, cook as directed above but extend the times. Start with 30 minutes covered, then another 10-15 minutes after removing the foil.
Make sure to reheat the chicken enchiladas in a new, room temperature pan so it doesn’t get damaged or shatter in the oven.
More Instant Pot Mexican recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning these enchiladas into leftovers
- I get all my free-range chicken from Butcher Box,conveniently delivered to me frozen
- Get a meat thermometer to make sure your chicken is cooked through
- Use these Ziploc bag holders if you’re marinating the chicken then freezing it
- Freeze this recipe in glass microwave-safe bowls up to 3 months
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Instant Pot Chicken Enchiladas
Ingredients
Chicken
- 1 tbsp olive oil
- 1 lb chicken breasts
- 1 tbsp taco seasoning
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 tbsp lime juice
- 1 red pepper, chopped
- 1 red onion, chopped
- 1 cup corn
Enchilada sauce
- 1 (796mL) can crushed tomatoes
- 1 tbsp taco seasoning
- 1/2 cup chicken broth
- 1 tbsp brown sugar
- 2 cloves garlic, minced
Enchilada assembly
- 6 flour tortillas
- 1 cup shredded cheddar cheese
Topping ideas
- Fresh chopped cilantro
- Sour cream
- Lime wedges
- Avocado
- Lime wedges
Instructions
Chicken
- Add all ingredients for chicken to Instant Pot in the order in which they are listed above, except for red pepper, red onion and corn. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Remove chicken and shred with two forks, then add back to pot and toss with seasonings. Mix in corn, red pepper and red onion, then remove from Instant Pot and set aside.
Enchilada sauce
- Next, make the enchilada sauce, and preheat the oven to 400 F in the meantime. Turn Instant Pot to saute mode, then add in add ingredients, bringing sauce to a boil and cooking for 5 minutes. Turn Instant Pot off.
Enchilada assembly
- Add flour tortillas to a 9x13 baking dish. Add a little bit of sauce in the bottom of the dish, then add chicken mixture and roll up in each flour tortilla, placing seam side down. Cover with the rest of the sauce, then top with cheese and bake for 10 minutes or until cheese is melted.
- Remove from oven and then add any desired toppings. Serve and enjoy!
Video
Nutrition
