Instant Pot Chicken Enchiladas

This make-ahead Chicken Enchiladas Casserole is an incredibly flavorful meal that requires minimal hands-on prep.

Course: Dinner, Main Course

Cuisine: Mexican

Prep Time: 5

Cook Time: 35

Assembly: 10

Servings:

Calories: 483kcal

Place the chicken, olive oil, taco seasoning, 1 cup enchilada sauce, and the chicken stock inside the Instant Pot insert.
Close the lid, turn the valve to sealing, and set to high pressure for 6 minutes.
When done, perform a quick pressure release and open the lid. With the help of 2 forks roughly shred the chicken.
Preheat the oven to 400F / 204C.
Assemble the enchiladas by filling each tortilla with around ⅓ cup of chicken and 2 tablespoons of cheese. Roll up and place in a baking dish.
When dish is full, pour the remaining enchilada sauce on top and add the remaining cheese.
Bake for 20-25 minutes, or until bubbly.

Tips For Success

Do not stir the ingredients once you add them to the Instant Pot.
You can warm the tortillas in the microwave to make them easier to roll when filling.

Spice it Up - Add some spice to this dish by choosing a spicy enchiladas sauce or adding a teaspoon of crushed red pepper to the Instant Pot. Choose a pepper jack cheese.
More Mexican Meals - Use the shredded chicken in rice bowls, tacos, quesadillas, and more.
Italian Enchiladas - Swap the taco seasoning for Italian seasoning, the enchilada sauce for tomato sauce, the tortillas for cooked noodles, and use mozzarella cheese.

Buy Chicken In Bulk - Chicken is less expensive when you buy it in bulk. Freeze individual breasts for easy portioning later on.
Taco Seasoning - Individual packets of taco seasoning are more expensive than a large jar. You can also make your own seasoning with spices you already have on hand.
Block Cheese - Many times, block cheese is less expensive than pre-shredded cheese, and it only takes a few moments to shred it yourself.