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A plate filled with two chicken enchilada, with a casserole of chicken enchiladas in the background

Instant Pot Chicken Enchilada

Flavorful shredded chicken cooked in the Instant Pot with lots of Mexican seasoning and spices, then wrapped in a corn tortilla coated with red enchilada sauce and cheese.
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Course: Main Course
Cuisine: Mexican, Tex-Mex
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 704kcal
Author: MinShien

Ingredients

  • 1 1/2 lbs boneless skinless chicken breast
  • 15 oz canned diced tomatoes drained
  • 4.5 oz canned green chilies drained
  • 2 cloves garlic crushed
  • 1/2 cup chicken broth
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 10-12 corn tortillas
  • 15 oz red enchilada sauce more if needed
  • 1 1/2 cups shredded Colby jack cheese or shredded Monterey jack cheese, cheddar cheese, mozzarella cheese

Garnish

  • 1 tbsp cilantro chopped
  • 1 avocado sliced
  • 2 tbsp sour cream
  • 1 tomato diced

Instructions

Cook chicken

  • Add chicken breast, diced tomatoes, green chilies, garlic, chicken broth, chili powder, ground cumin and salt to Instant Pot. Bring vent to sealing position and pressure cook on high for 20 minutes.
  • Release pressure naturally when done. Then shred chicken.

Assemble and bake

  • Pre-heat oven to 350 degrees F.
  • Spread a very thin layer of enchilada sauce onto a 9" x 13" casserole dish. You don't need a lot!
  • Dip corn tortilla into enchilada sauce and make sure both sides are covered with sauce.
  • Add shredded chicken to corn tortilla, forming a line down the middle of the corn tortilla. Seal by closing both sides of the tortilla.
    Adding shredded chicken to the middle of corn tortilla
  • Bring it seam side down onto casserole dish. Repeat steps 4-7 until chicken is gone.
  • Sprinkle cheese onto enchiladas, then send to oven to bake for 15 minutes, or until cheese has melted.
  • Serve and add all or some garnishes as desire. Enjoy!

Notes

To cook chicken in the slow cooker, simply add the ingredients (that would be added to Instant Pot) along with chicken breast and cook on high for 4 hours, or low for 8 hours. Shred when done.
To cook chicken on the stove top, bring all ingredients (that would be added to Instant Pot) except chicken breast to boil on stove top, then add chicken. Lower heat to medium low, simmer until chicken is fully cooked, or reaches 165 degrees F. Shred chicken when done.

Nutrition

Calories: 704kcal | Carbohydrates: 52g | Protein: 56g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 159mg | Sodium: 2125mg | Potassium: 1366mg | Fiber: 12g | Sugar: 13g | Vitamin A: 1944IU | Vitamin C: 30mg | Calcium: 452mg | Iron: 4mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!