Easy Instant Pot Chicken Enchiladas
Enjoy these Easy Instant Pot Chicken Enchiladas that are cheesy and flavorful! Perfect for busy nights—try this delicious recipe today!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 tbsp avocado oil
- 1.5 lb chicken breasts
- 1 yellow onion, finely diced
- 4 oz can green chiles
- 1/2 cup chicken broth
- 19 oz can mild enchilada sauce (red)
- 1.5 cups Mexican cheese
- 8–10 medium flour tortillas
- Fresh cilantro for garnish
Instructions
- Set your Instant Pot to sauté mode; heat avocado oil.
- Season chicken breasts and sear until browned; remove from pot.
- Sauté diced onion and green chiles until softened.
- Return chicken to the pot; add chicken broth and half of the enchilada sauce. Pressure cook on high for 8 minutes.
- Shred the chicken in the pot and mix in additional enchilada sauce and cheese.
- Warm tortillas in the microwave to make rolling easier; fill with chicken mixture and roll tightly.
- Assemble in a baking dish, cover with remaining sauce and cheese, then bake at 400°F for 20-25 minutes until bubbly.
Nutrition
- Serving Size: 2 enchiladas (300g)
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg