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Instant Pot Chicken Enchiladas
Instant Pot Chicken Enchiladas
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Make Instant Pot chicken enchilada casserole with layers of flavorful green and red enchilada sauces instead of sour cream, baked to perfection in the oven.
Ingredients:
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1.5 pounds skinless, boneless chicken breasts, or more to taste
  • 0.5 cup chicken broth
  • 3 cups shredded Monterey Jack cheese, divided
  • 2 (10 ounce) cans green enchilada sauce, divided
  • 1 (4 ounce) can chopped green chilies
  • 0.5 cup chopped onion
  • 2 jalapeno peppers, chopped, or more to taste
  • olive oil
  • 16 corn tortillas, or more to taste
  • 1 (10 ounce) can enchilada sauce
Instructions:
  • Combine chili powder, salt, and cumin in a bowl, then generously coat the chicken with the flavorful mixture.
  • In a multi-functional pressure cooker like an Instant Pot, pour in chicken broth. Place a rack inside, then add seasoned chicken on top. Lock the lid and set it to high pressure for 5 minutes following the manufacturer's guidelines. Let the pressure build for 10-15 minutes.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), and give a gentle grease to a 9x13-inch baking dish.
  • Follow the manufacturer's instructions to naturally release pressure for 5 minutes, then quick-release any remaining pressure for another 5 minutes. Unlock and remove the lid.
  • Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapeños in a large mixing bowl, stirring until well blended.
  • Place the cooked chicken onto a cutting board and shred or chop it into small pieces. Then, add the chicken to the mixing bowl and stir until it is well blended with the cheese mixture.
  • In a skillet, warm olive oil. Quickly dip each tortilla into the hot oil for 2 to 3 seconds per side to soften. Place on paper towels to drain.
  • Place a generous amount of the savory chicken mixture onto each tortilla, then carefully roll them up before placing them seam-side down in the baking dish.
  • Mix together the leftover green enchilada sauce with the red enchilada sauce in a bowl, then drizzle over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
  • Place in the hot oven for 20-25 minutes.

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