12 Delicious Instant Pot Chicken Enchiladas Recipes

Unleash the magic of your Instant Pot with these 12 delicious chicken enchiladas recipes that promise to spice up your dinner routine! Whether you’re craving something cheesy, spicy, or just downright comforting, we’ve got a variety of options that’ll make your taste buds dance. Perfect for busy weeknights or cozy weekends, these recipes are sure to become your new go-to favorites. Let’s dive in and discover your next meal masterpiece!

Cheesy Instant Pot Chicken Enchiladas

How comforting it is to find a dish that wraps you in warmth, much like a cherished memory. Cheesy Instant Pot Chicken Enchiladas do just that, blending simplicity with the rich flavors of home.

Ingredients

• 2 cups shredded, tender cooked chicken
• 1 cup smooth, velvety enchilada sauce
• 1 cup sharp, freshly grated cheddar cheese
• 1/2 cup creamy, full-fat sour cream
• 4 large, pliable flour tortillas
• 1 tbsp vibrant, earthy cumin
• 1 tsp fragrant, smoked paprika
• 1/2 tsp coarse, kosher salt
• 1/4 tsp finely ground, pungent black pepper
• 1/4 cup fresh, crisp cilantro leaves

Instructions

1. In the Instant Pot, combine the shredded chicken, enchilada sauce, cumin, smoked paprika, salt, and black pepper. Stir gently to marry the flavors.
2. Secure the lid and set the Instant Pot to manual high pressure for 5 minutes, allowing the spices to infuse the chicken deeply.
3. Once done, perform a quick release, carefully removing the lid to avoid steam. Tip: Letting the pressure release naturally can make the chicken even more tender.
4. Stir in the sour cream and half of the cheddar cheese, creating a creamy, cohesive mixture. The residual heat will melt the cheese beautifully.
5. Lay out the flour tortillas and evenly divide the chicken mixture among them, rolling each tightly to encase the filling. Tip: Warming the tortillas for 10 seconds in the microwave makes them more pliable.
6. Arrange the rolled enchiladas in a single layer in the Instant Pot, sprinkling the remaining cheese on top. Tip: For a golden finish, broil the enchiladas for 2-3 minutes after cooking.
7. Set the Instant Pot to sauté mode for 2 minutes, just until the cheese on top melts into a gooey blanket.
8. Garnish with fresh cilantro leaves before serving, adding a burst of color and freshness.

With each bite, the enchiladas offer a harmonious blend of creamy, spicy, and cheesy textures. Serve them alongside a crisp salad or a dollop of guacamole for a meal that feels like a hug.

Spicy Instant Pot Chicken Enchiladas

Wandering through the flavors of a busy week, there’s something deeply comforting about a dish that brings both warmth and a little kick to the table. This Spicy Instant Pot Chicken Enchiladas recipe is a hug in a bowl, perfect for those evenings when time is scarce but the craving for something homemade is strong.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, tender and juicy
• 1 tbsp vibrant chili powder
• 1 tsp smoky cumin
• 1 tsp garlic powder, finely ground
• 1/2 tsp sea salt, flaky and bright
• 1/4 tsp black pepper, freshly cracked
• 1 cup rich chicken broth
• 1 (10 oz) can fire-roasted diced tomatoes, bursting with flavor
• 1 (4 oz) can diced green chilies, with a gentle heat
• 8 corn tortillas, soft and pliable
• 2 cups sharp cheddar cheese, freshly shredded
• 1/4 cup fresh cilantro, finely chopped for garnish
• 1 avocado, ripe and creamy, sliced for serving

Instructions

1. In the Instant Pot, combine the chicken thighs, chili powder, cumin, garlic powder, sea salt, and black pepper. Pour in the chicken broth, ensuring the spices are well mixed with the liquid.
2. Secure the lid and set the Instant Pot to Manual High Pressure for 15 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
3. Carefully remove the chicken and shred it with two forks. Tip: Reserve the cooking liquid for extra flavor in the enchiladas.
4. Stir the shredded chicken back into the pot with the diced tomatoes and green chilies. Let it simmer on Saute mode for 5 minutes to meld the flavors.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds each side to make them pliable. Tip: Cover them with a towel to keep warm.
6. Assemble the enchiladas by dividing the chicken mixture and cheese among the tortillas, rolling them tightly. Place seam-side down in a serving dish.
7. Sprinkle the remaining cheese over the top and broil in the oven at 400°F for 3-5 minutes, until the cheese is bubbly and slightly golden. Tip: Watch closely to prevent burning.
8. Garnish with fresh cilantro and serve with avocado slices on the side.

As you take the first bite, the tender chicken and melted cheese enveloped in a lightly charred tortilla offer a symphony of textures. The avocado adds a cool contrast, making each forkful a delightful balance of heat and creaminess. Perfect for sharing, or savoring solo with a side of quiet reflection.

Creamy Avocado Instant Pot Chicken Enchiladas

Comfort comes in many forms, and today, it arrives as a warm, inviting dish that promises both ease and indulgence. This recipe, a harmonious blend of creamy avocado and tender chicken, wrapped in soft tortillas and bathed in a rich sauce, is a testament to the magic of the Instant Pot.

Ingredients

• 2 cups shredded, juicy cooked chicken
• 1 ripe, buttery avocado
• 1/2 cup sour cream, smooth and tangy
• 1 cup shredded Monterey Jack cheese, melty and mild
• 1/2 cup enchilada sauce, rich and slightly spicy
• 4 large flour tortillas, soft and pliable
• 1 tbsp olive oil, extra virgin and fruity
• 1/2 tsp cumin, freshly ground and aromatic
• 1/2 tsp garlic powder, finely milled
• Salt, to enhance flavors

Instructions

1. In the Instant Pot, heat the olive oil on the ‘Sauté’ setting until shimmering, about 2 minutes.
2. Add the shredded chicken, cumin, garlic powder, and a pinch of salt, stirring to coat the chicken evenly with the spices.
3. Cook for 3 minutes, just until the chicken is warmed through and fragrant.
4. Remove the chicken mixture and set aside. Clean the Instant Pot insert to prevent burning.
5. In a bowl, mash the avocado with the sour cream until smooth, then mix in the chicken.
6. Lay out the tortillas and divide the chicken-avocado mixture among them, rolling each tightly.
7. Pour half of the enchilada sauce into the Instant Pot, then arrange the rolled tortillas seam-side down.
8. Top with the remaining sauce and sprinkle with Monterey Jack cheese.
9. Secure the lid and set to ‘Pressure Cook’ on high for 5 minutes, then allow a natural release for 10 minutes.
10. Carefully open the lid, letting the steam escape away from you.

Ready to serve, these enchiladas boast a creamy interior with a slightly crisp exterior, the avocado lending a fresh contrast to the savory chicken. For an extra touch, garnish with thinly sliced radishes or a drizzle of crema, turning each plate into a canvas of color and flavor.

Easy Instant Pot Chicken Enchiladas Verde

Whispering to the quiet of the kitchen, there’s something deeply comforting about the process of making enchiladas verde, a dish that wraps you in warmth as much as it does the flavors of tender chicken and tangy verde sauce. It’s a recipe that feels like a gentle embrace, perfect for those evenings when the world outside slows down.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, tender and juicy
• 1 cup homemade or high-quality store-bought salsa verde, vibrant and slightly tangy
• 1/2 cup sour cream, rich and creamy
• 1 cup shredded Monterey Jack cheese, melty and mild
• 8 corn tortillas, soft and pliable
• 1/4 cup fresh cilantro, finely chopped and aromatic
• 1 tbsp olive oil, extra virgin and fruity
• 1/2 tsp ground cumin, warm and earthy
• 1/2 tsp garlic powder, pungent and sweet
• 1/4 tsp salt, finely ground

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil until shimmering, about 2 minutes. Tip: Ensure the pot is hot enough to sear the chicken for maximum flavor.
2. Add the chicken breasts, seasoning them with cumin, garlic powder, and salt. Sear for 3 minutes on each side until golden. Tip: Don’t overcrowd the pot to get a proper sear.
3. Pour in the salsa verde, ensuring the chicken is fully submerged. Secure the lid and set to ‘Manual High Pressure’ for 10 minutes.
4. Once done, allow a natural release for 5 minutes, then quick release the remaining pressure. Tip: Natural release keeps the chicken moist and tender.
5. Remove the chicken and shred it with two forks. Stir in the sour cream into the pot’s liquid to create a creamy sauce.
6. Preheat your oven to 350°F. Dip each tortilla in the sauce, fill with chicken and a sprinkle of cheese, then roll and place seam-side down in a baking dish.
7. Pour the remaining sauce over the enchiladas, top with the rest of the cheese, and bake for 20 minutes until bubbly and golden.
8. Garnish with fresh cilantro before serving.

Perfectly tender chicken enveloped in a creamy, tangy sauce, these enchiladas verde offer a delightful contrast of textures and flavors. Serve them with a side of crisp, refreshing salad to balance the richness, or enjoy as is for a truly comforting meal.

Instant Pot Chicken Enchiladas with Red Sauce

Amidst the quiet hum of the kitchen, there’s something deeply comforting about the promise of a meal that wraps you in warmth and spice, like a well-loved blanket on a chilly evening. This dish, with its tender chicken and vibrant red sauce, is a testament to the magic that happens when simplicity meets flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, tender and juicy
• 1 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced with care
• 2 cloves garlic, minced to release their fragrant essence
• 1 cup homemade or store-bought red enchilada sauce, bold and tangy
• 1 cup shredded Monterey Jack cheese, creamy and mild
• 1/2 cup fresh cilantro, chopped for a burst of color and freshness
• 6 medium flour tortillas, soft and pliable
• 1/2 tsp ground cumin, earthy and warm
• 1/2 tsp smoked paprika, for a hint of depth
• Salt, to season with a gentle hand

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until it shimmers, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until they turn translucent and fragrant, roughly 3 minutes.
3. Place the chicken breasts in the pot, seasoning them with cumin, smoked paprika, and a pinch of salt.
4. Pour the red enchilada sauce over the chicken, ensuring each piece is lovingly coated.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 10 minutes.
6. Once done, allow a natural release for 10 minutes, then carefully quick release any remaining pressure.
7. Remove the chicken and shred it with two forks, returning it to the pot to soak up the sauce.
8. Preheat your oven to 375°F and lightly grease a baking dish.
9. Divide the chicken mixture among the tortillas, sprinkle with cheese and cilantro, then roll them snugly.
10. Arrange the enchiladas in the dish, seam side down, and top with remaining sauce and cheese.
11. Bake for 20 minutes, or until the cheese is bubbly and golden at the edges.

How the enchiladas emerge from the oven, their edges crisped to perfection, the cheese a molten veil over the tender filling, is nothing short of a small miracle. Serve them with a side of crisp lettuce or a dollop of cool sour cream to balance the heat, and watch as the table falls into a contented silence.

Low-Carb Instant Pot Chicken Enchiladas

Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a meal that’s both nourishing and kind to the body. This low-carb twist on a classic brings the warmth of enchiladas without the weight, perfect for a reflective evening in.

Ingredients

• 2 cups shredded, tender rotisserie chicken
• 1 cup sharp, finely shredded cheddar cheese
• 1/2 cup rich, full-fat sour cream
• 1/4 cup vibrant, chopped fresh cilantro
• 1 tbsp smoky, ground cumin
• 1 tsp fragrant, garlic powder
• 1/2 tsp fiery, chili powder
• 1/2 cup smooth, homemade enchilada sauce
• 4 large, pliable low-carb tortillas
• 1/2 cup crisp, thinly sliced green onions

Instructions

1. In a large mixing bowl, combine the shredded rotisserie chicken, cheddar cheese, sour cream, cilantro, cumin, garlic powder, and chili powder until evenly mixed.
2. Spread 1/4 cup of the enchilada sauce evenly across the bottom of the Instant Pot to prevent sticking.
3. Divide the chicken mixture evenly among the low-carb tortillas, rolling each tightly and placing them seam-side down in the Instant Pot.
4. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re fully covered to absorb the flavors.
5. Secure the Instant Pot lid and set to manual high pressure for 10 minutes, allowing a natural release for 5 minutes before quick releasing any remaining pressure.
6. Carefully remove the enchiladas, garnishing with sliced green onions for a fresh, crisp contrast.

Each bite offers a tender, melt-in-your-mouth quality, with the spices weaving through the creamy filling. Serve alongside a simple avocado salad for a meal that feels indulgent yet light.

Instant Pot Chicken Enchiladas with Black Beans

Lazy afternoons call for meals that wrap you in comfort without demanding too much from your time or energy. This Instant Pot Chicken Enchiladas with Black Beans is just that—a hug in a dish, ready to soothe your soul with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, tender and juicy
• 1 tbsp robust olive oil
• 1 cup finely diced yellow onion, sweet and crisp
• 2 cloves garlic, minced to aromatic perfection
• 1 cup rich enchilada sauce, homemade or your favorite store-bought
• 1 can (15 oz) black beans, drained and rinsed, plump and earthy
• 1 cup shredded Monterey Jack cheese, creamy and melty
• 6 soft flour tortillas, warm and pliable
• 1/2 cup fresh cilantro, chopped for a bright finish
• 1 tsp ground cumin, warm and fragrant
• 1/2 tsp kosher salt, to enhance all flavors

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3 minutes.
3. Place the chicken breasts on top of the onions, then pour the enchilada sauce over the chicken, ensuring it’s well-coated.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
5. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the chicken and shred it with two forks, returning it to the pot.
7. Stir in the black beans, cumin, and salt, mixing well to combine all the flavors.
8. Preheat your oven to 350°F and lightly grease a baking dish.
9. Spoon the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
10. Sprinkle the shredded cheese over the top and bake until the cheese is bubbly and golden, about 15 minutes.
11. Garnish with fresh cilantro before serving.

Unbelievably tender chicken mingles with the earthy black beans and creamy cheese, all wrapped in a soft tortilla that’s been kissed by the oven’s heat. Serve these enchiladas with a side of cool sour cream or a crisp green salad to balance the richness.

Quick Instant Pot Chicken Enchiladas

How comforting it is to find a recipe that feels like a warm hug, especially on a day when time seems to slip through your fingers. These Quick Instant Pot Chicken Enchiladas are just that—a tender, flavorful embrace, ready in moments yet tasting like you’ve spent hours in the kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, tender and juicy
• 1 cup rich, homemade enchilada sauce
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, creamy and mild
• 8 soft flour tortillas, warm and pliable
• 1/2 cup fresh cilantro, finely chopped for a burst of color and flavor
• 1 tsp ground cumin, earthy and warm
• 1 tsp smoked paprika, adding a subtle depth
• 1/2 tsp garlic powder, for a gentle kick
• 1/2 tsp onion powder, sweet and aromatic
• Salt, just enough to enhance the natural flavors

Instructions

1. Place the chicken breasts in the Instant Pot and pour the enchilada sauce over them, ensuring they’re fully coated for maximum flavor.
2. Secure the lid and set the Instant Pot to manual high pressure for 10 minutes, allowing the chicken to become fork-tender.
3. Once cooking is complete, carefully perform a quick release to avoid overcooking the chicken.
4. Remove the chicken and shred it with two forks, then mix it back into the sauce in the pot for a moist and flavorful filling.
5. Preheat your oven to 375°F to get ready for the final bake, ensuring a perfectly melted cheese topping.
6. Divide the chicken mixture evenly among the tortillas, sprinkle with both cheeses and cilantro, then roll them up tightly.
7. Arrange the enchiladas in a baking dish, seam side down, and top with any remaining sauce and cheese for a golden, bubbly finish.
8. Bake for 15-20 minutes, until the cheese is melted and the edges of the tortillas are just beginning to crisp.

The enchiladas emerge from the oven with a delightful contrast of textures—the soft, saucy interior against the slightly crisp tortilla edges. The smoky paprika and cumin lend a warmth that’s perfectly balanced by the fresh cilantro, making each bite a harmonious blend of flavors. Serve them alongside a crisp green salad or a dollop of cool sour cream for a meal that’s as vibrant as it is comforting.

Instant Pot Chicken Enchiladas with Corn and Cheese

Just like the quiet moments before the house wakes, this dish brings comfort without fuss, blending the warmth of home-cooked meals with the ease of modern cooking. It’s a melody of flavors, tender chicken, sweet corn, and melted cheese, all wrapped in a soft tortilla, waiting to be discovered.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, tender and juicy
• 1 cup sweet corn kernels, crisp and golden
• 1.5 cups shredded Monterey Jack cheese, creamy and mild
• 8 soft flour tortillas, pliable and warm
• 1 cup enchilada sauce, rich and slightly spicy
• 1 tbsp olive oil, smooth and fruity
• 1 tsp ground cumin, earthy and warm
• 1/2 tsp garlic powder, sharp and aromatic
• Salt, to season

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the chicken thighs, seasoning with cumin, garlic powder, and salt. Saute until lightly browned, about 3 minutes per side.
3. Pour in 1/2 cup of water, secure the lid, and set to ‘Manual’ high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then quick release any remaining.
4. Remove the chicken, shred it with two forks, and mix with corn and 1 cup of cheese.
5. Preheat your oven to 375°F and spread 1/2 cup of enchilada sauce in the bottom of a baking dish.
6. Divide the chicken mixture among the tortillas, roll them up, and place seam-side down in the dish.
7. Top with remaining sauce and cheese, then bake until bubbly and golden, about 20 minutes.

Melted cheese stretches with every bite, the chicken impossibly tender, the corn adding bursts of sweetness. Serve with a dollop of sour cream or a sprinkle of fresh cilantro for a touch of brightness.

Healthy Instant Pot Chicken Enchiladas

Kindly imagine the warmth of a kitchen filled with the aromatic whispers of cumin and chili, where the promise of a comforting meal lingers in the air. Today, we’re embracing the simplicity and heartiness of a dish that marries convenience with the deep, soulful flavors of traditional enchiladas, all made effortlessly in your Instant Pot.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, tender and free-range
• 1 tbsp robust extra virgin olive oil
• 1 cup finely diced sweet yellow onion
• 2 cloves garlic, minced to a fragrant paste
• 1 tsp ground cumin, warmly aromatic
• 1 tsp smoked paprika, with a hint of sweetness
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly cracked black pepper
• 1 cup rich chicken broth, homemade if possible
• 1 (10 oz) can red enchilada sauce, vibrant and tangy
• 8 small corn tortillas, soft and pliable
• 1 cup shredded sharp cheddar cheese, melty and golden
• 1/4 cup fresh cilantro, roughly chopped for a burst of color

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil until shimmering, about 2 minutes.
2. Add the diced onion, stirring occasionally until translucent, about 3 minutes, to build a flavor base.
3. Stir in the minced garlic, cumin, smoked paprika, salt, and black pepper, cooking until fragrant, about 30 seconds, to awaken the spices.
4. Place the chicken breasts in the pot, pouring the chicken broth over them to ensure even cooking.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes, allowing the flavors to meld beautifully.
6. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure, safeguarding the tenderness of the chicken.
7. Remove the chicken and shred it with two forks, returning it to the pot to soak up the savory juices.
8. Warm the tortillas briefly in the microwave, wrapped in a damp towel, for 30 seconds to make them pliable for rolling.
9. Fill each tortilla with a generous portion of the chicken mixture, rolling them tightly and placing them seam-side down in a serving dish.
10. Drizzle the enchilada sauce over the rolled tortillas and sprinkle with cheddar cheese, covering evenly for a gooey topping.
11. Broil in the oven at 450°F for 3-5 minutes, until the cheese is bubbly and slightly browned, watching closely to prevent burning.
12. Garnish with fresh cilantro before serving, adding a fresh contrast to the rich flavors.

Each bite of these enchiladas offers a harmonious blend of tender chicken, subtly spiced and enveloped in a tangy sauce, with the corn tortillas providing a delicate texture. Serve them alongside a crisp green salad or a dollop of cool sour cream to balance the warmth of the dish.

Instant Pot Chicken Enchiladas with Homemade Sauce

As the morning light filters through the kitchen window, there’s something deeply comforting about preparing a meal that promises both ease and flavor. Today, we’re embracing the simplicity and richness of a dish that feels like a warm hug, perfect for any day of the week.

Ingredients

• 2 cups shredded, tender rotisserie chicken
• 1 tablespoon fragrant ground cumin
• 1 teaspoon smoky paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup vibrant red enchilada sauce
• 1 cup shredded, melty Monterey Jack cheese
• 4 large, pliable flour tortillas
• 1/2 cup finely diced, crisp white onion
• 1/4 cup fresh, tangy cilantro leaves
• 1 tablespoon rich extra virgin olive oil

Instructions

1. In a large mixing bowl, combine the shredded chicken, cumin, paprika, salt, and black pepper, stirring gently to ensure the chicken is evenly coated with the spices.
2. Pour the olive oil into the Instant Pot, selecting the sauté function, and allow it to heat until shimmering, about 2 minutes.
3. Add the seasoned chicken to the Instant Pot, sautéing for 3 minutes until the spices are fragrant and the chicken is lightly browned.
4. Pour in the enchilada sauce, stirring to combine with the chicken, then secure the lid and set the Instant Pot to manual high pressure for 5 minutes.
5. Once cooking is complete, carefully perform a quick release of the pressure, then open the lid to reveal the saucy, aromatic chicken mixture.
6. Preheat your oven to 350°F, and lightly grease a baking dish with olive oil.
7. Lay out the flour tortillas, dividing the chicken mixture evenly among them, then sprinkle each with Monterey Jack cheese before rolling them tightly and placing them seam-side down in the baking dish.
8. Drizzle any remaining sauce over the top of the enchiladas, then sprinkle with the remaining cheese.
9. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
10. Garnish with diced white onion and fresh cilantro leaves before serving.

Unwrapping the layers of these enchiladas reveals a harmony of textures—the soft tortillas giving way to the juicy, spiced chicken, all enveloped in a velvety cheese sauce. Serve them alongside a crisp salad or a cooling dollop of sour cream for a meal that’s as vibrant as it is satisfying.

Gluten-Free Instant Pot Chicken Enchiladas

Gently, the aroma of spices fills the kitchen, a reminder of the comfort that comes from a meal made with care. Today, we’re embracing the simplicity and warmth of gluten-free instant pot chicken enchiladas, a dish that promises both ease and flavor in every bite.

Ingredients

• 2 cups shredded, tender cooked chicken breast
• 1 cup smooth, velvety gluten-free enchilada sauce
• 1/2 cup crisp, finely diced white onion
• 1/2 cup fresh, hand-shredded Monterey Jack cheese
• 4 large, pliable gluten-free tortillas
• 1 tbsp vibrant, ground cumin
• 1 tsp aromatic, smoked paprika
• 1/2 tsp coarse, sea salt
• 1/4 cup cool, chopped cilantro

Instructions

1. In the instant pot, combine the shredded chicken, enchilada sauce, white onion, cumin, smoked paprika, and sea salt, stirring gently to coat the chicken evenly.
2. Secure the lid and set the instant pot to manual high pressure for 10 minutes, allowing the flavors to meld beautifully under pressure.
3. Once done, carefully perform a quick release, opening the pot to reveal the fragrant, saucy chicken mixture.
4. Lay out the gluten-free tortillas, dividing the chicken mixture evenly among them, then sprinkle each with Monterey Jack cheese before rolling tightly.
5. Return the rolled enchiladas to the instant pot, arranging them seam side down, and pour any remaining sauce over the top for extra moisture.
6. Set the instant pot to sauté mode for 5 minutes, just until the cheese begins to bubble and the edges of the tortillas crisp slightly.
7. Garnish with chopped cilantro before serving, adding a fresh contrast to the rich, savory flavors.

Velvety and rich, these enchiladas offer a delightful contrast between the soft, saucy interior and the slightly crisp tortilla edges. Serve them alongside a crisp green salad or a dollop of cool sour cream for a meal that feels both indulgent and comforting.

Conclusion

Outstanding flavors await in these 12 Instant Pot Chicken Enchiladas recipes, perfect for busy home cooks craving a taste of Mexico. Whether you’re a beginner or a seasoned chef, there’s a dish here to delight your palate. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!