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!

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Recipe Summary

prep:
30 mins
cook:
35 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
16
Yield:
16 enchiladas
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

222 calories; protein 16.5g 33% DV; carbohydrates 16.4g 5% DV; fat 10.2g 16% DV; cholesterol 43.3mg 14% DV; sodium 548.6mg 22% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
03/15/2019
The Instant Pot®certainly speeds up the process of these tasty enchiladas. I used a blend of Monterey Jack and cheddar cheese. I didn't have red sauce on hand so I used only green nontheless these are keepers. Read More
(2)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/15/2019
The Instant Pot®certainly speeds up the process of these tasty enchiladas. I used a blend of Monterey Jack and cheddar cheese. I didn't have red sauce on hand so I used only green nontheless these are keepers. Read More
(2)
Rating: 5 stars
08/21/2020
Simple and delicious! Will definitely be making again. Read More
Rating: 5 stars
04/11/2020
We loved this recipe!! It was so good and easy to make. I added a little more chicken then the recipe called for and it still turned out great. I also used some flour tortillas along with some corn. Both ways turned out awesome!! We had a couple left over and they were just as good the second day if not a little better! We will definitely be making these again!! Read More
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Rating: 5 stars
05/07/2020
It is now my favorite enchilada. Was perfect for Cinco de Mayo Read More
Rating: 5 stars
04/09/2020
the only change was that we added some left over corn. It was absolutely delicious! Read More
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