Instant Pot Chicken Enchiladas
These Instant Pot Chicken Enchiladas are filled with pulled chicken, peppers and corn then topped with an easy enchilada sauce and cheese.
Servings: 4 servings
Calories: 487kcal
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
Notes
Fry the tortillas in a bit of oil first to prevent the enchiladas from getting soggy.
Add on more toppings like crumbled cotija cheese, salsa, chopped green onions, guacamole or diced tomatoes.
Serve with a side of refried beans, Mexican street corn or cowboy caviar.
You can also use the enchilada chicken to make salad, tacos, burrito bowls or loaded fries.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave or in the oven for 10-15 minutes at 300° F.
Freeze these enchiladas for up to 3 months. Defrost in the fridge overnight then reheat in the oven for 25 minutes at 350° F.
Nutrition
Calories: 487kcal | Carbohydrates: 40g | Protein: 37g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 1151mg | Potassium: 797mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1467IU | Vitamin C: 53mg | Calcium: 270mg | Iron: 3mg