Print

Easy Cheesy Instant Pot Chicken Enchiladas

easy cheesy instant pot chicken enchiladas - featured image
Print Recipe

A quick and comforting recipe for cheesy chicken enchiladas made effortlessly in the Instant Pot, perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 1.5 pounds (700g) boneless, skinless chicken breasts
  • 1 ½ cups (360ml) red enchilada sauce (recommended: Hatch or Old El Paso)
  • 2 cups (200g) shredded cheese (mix of sharp cheddar and Monterey Jack)
  • 8–10 small corn or flour tortillas
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Sour cream or Greek yogurt (optional, for serving)

Instructions

  1. Rinse and pat dry the chicken breasts. Chop the onion finely and mince the garlic cloves. Set aside.
  2. Turn the Instant Pot to sauté mode and heat 1 tablespoon olive oil. Add the onion and garlic, stirring frequently until soft and fragrant (about 3-5 minutes).
  3. Sprinkle in the cumin, chili powder, salt, and pepper. Stir to coat the onions and garlic, then nestle the chicken breasts into the pot.
  4. Pour 1 ½ cups of enchilada sauce evenly over the chicken. No need to stir; just make sure the chicken is mostly covered.
  5. Seal the Instant Pot lid and set to manual/high pressure for 15 minutes. Once done, allow a natural pressure release for 10 minutes before quick-releasing any remaining steam.
  6. Remove the chicken breasts and shred them using two forks or a stand mixer with a paddle attachment. Return shredded chicken to the pot and mix with the sauce.
  7. Warm tortillas slightly to make them pliable. Spoon a generous amount of chicken mixture and shredded cheese onto each tortilla, roll them up snugly, and place seam-side down in a greased baking dish or heatproof pan.
  8. Pour remaining enchilada sauce over the rolled tortillas, sprinkle with the remaining shredded cheese, and bake in a preheated 375°F (190°C) oven until bubbly and golden (about 10 minutes). Alternatively, use the Instant Pot’s sauté mode to melt the cheese.
  9. Sprinkle chopped fresh cilantro on top and serve with sour cream or Greek yogurt on the side.

Notes

[‘Do not skip sautéing onions and garlic to develop flavor.’, ‘Use fresh spices for best taste.’, ‘Allow natural pressure release for 10 minutes to keep chicken juicy.’, ‘Warm tortillas before rolling to prevent cracking.’, ‘Use a stand mixer to shred chicken quickly and evenly.’, ‘Adjust cheese amount to your preference.’, ‘If sauce is too thick before assembling, stir in a splash of chicken broth or water.’, ‘Leftover sauce can be used as a dip or drizzle over rice bowls.’, ‘For a low-carb version, substitute tortillas with large lettuce leaves or low-carb wraps.’, ‘Chicken thighs can be used instead of breasts; reduce pressure cooking time to 12 minutes.’, ‘Baking is optional; cheese can be melted using Instant Pot sauté or broiler.’]

Nutrition

Keywords: Instant Pot, chicken enchiladas, cheesy enchiladas, quick dinner, pressure cooker, Mexican recipe, weeknight meal

Find it online: https://sofiaspice.com/easy-cheesy-instant-pot-chicken-enchiladas-recipe-for-perfect-dinner-tonight/