Instant Pot® Chicken Enchiladas


I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since. Now with our Instant Pot® it's been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!

Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
1 hrs 15 mins
16 enchiladas


  • 1 ½ teaspoons chili powder

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

  • 1 ½ pounds skinless, boneless chicken breasts, or more to taste

  • ½ 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

  • ½ 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


  1. Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.

  2. Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.

  4. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

  5. Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  6. Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.

  7. Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.

  8. Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.

  9. Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.

  10. Bake in the preheated oven for 20 to 25 minutes.

Nutrition Facts (per serving)

222 Calories
10g Fat
16g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 222
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 24%
Cholesterol 43mg 14%
Sodium 549mg 24%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 17g
Vitamin C 10mg 49%
Calcium 200mg 15%
Iron 2mg 8%
Potassium 316mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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