It’s no secret I will find just about any excuse to use my Instant Pot. It’s also a known fact that Mexican food is the BEST food, and my mom’s Green Chile Chicken Enchilada recipe is my all-time favorite dinner. After years of making this recipe on the stovetop, I knew it was time to convert it to an Instant Pot recipe. Not only is it faster it's even better than it was before. I know your family is going to love this Instant Pot Chicken Enchiladas Recipe as much as mine does.
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These enchiladas are not completely made in the Instant Pot like my other version of the Crock-Pot Green Chili Chicken Enchilada Casserole but cooking the enchilada filling ingredients in the Instant Pot makes for tender chicken that is very moist, even after baking them in the oven. I won’t ever go back to preparing the enchilada filling on the stovetop. If you're looking for another way to make enchiladas easy try slow cooker enchilada casserole.
INGREDIENTS
- Extra Virgin Olive Oil
- White onion
- Minced Garlic
- Chicken
- Las Palmas Green Chile Enchilada Sauce
- Diced Green Chilies
- Chicken Broth or Water
- Corn Tortillas
- Sea salt
- Black pepper
- Colby Jack Cheese
INSTANT POT INSTRUCTIONS
- Turn on the Instant Pots sauté function. Add in 1 Tbs. of extra virgin olive oil.
- When the display reads HOT add diced onion, minced garlic, and green chilies. Saute until the onion is translucent.
- Add ¼ cup of water and ¾ cup of the enchilada sauce.
- Layer your chicken breasts so they are mostly submerged in the liquid.
- Sprinkle with black pepper and salt.
- Press cancel/keep warm and lock the lid in place with the vent knob to the sealing position.
- Using the manual high pressure or pressure cook setting set the cooking time for 10 minutes for thawed chicken and 15 minutes for frozen chicken breasts.
- Preheat oven.
- When the cooking time is complete the Instant Pot beeps beeps to indicate the pressure cooking is complete let the pressure naturally release (NPR) for 10 minutes.
- Quick release the remaining pressure.
- Once the lid can be safely removed shred the chicken with two forks.
- If needed , Turn the saute function back on and reduce the cooking liquid and chicken mixture until it's thick and most of the water has evaporated. This can take up to 10 minutes. Be sure to stir often while it's reducing.
- Wfarm tortillas on a cookie sheet sprayed with olive oil in the oven or in a skillet.
- Coat the bottom of the baking pan with ⅓ cup of green enchilada sauce.
- Spoon the chicken filling mixture on the corn tortillas and roll up tight.
- Place them seam-side down in the prepared baking pan and continue until your pan is full.
- Pour the remaining enchilada sauce evenly over the top.
- Top with shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and the sauce is hot and bubbly.
PREPARE CORN TORTILLAS
Traditional Method
To keep the corn tortillas from breaking when you roll up the enchiladas you’ll need to prepare them while the chicken is cooking. I recommend working in batches of 2 or 3 tortillas at a time. Using a nonstick skillet heat 1 teaspoon of EVOO at a time and warm both sides of the corn tortilla until soft. Place warmed tortillas on a paper towel-lined plate. You will need 18-20 prepared tortillas depending on the size of the baking pan you are using.
Quick and Easy Method
If you'd rather not spend time standing over the stove to warm tortillas, give this quick and easy oven method a try next time you prepare corn tortillas.
Start by spraying a large cookie sheet with EVOO (extra-virgin olive oil), then lay down a single layer of corn tortillas on the sheet. Lightly spray them, then arrange them in rows, slightly overlapping. Repeat until you've prepared 18-20 tortilla shells. Pop the cookie sheet into the oven and bake for 3-4 minutes, or until the tortillas are warmed and flexible without breaking.
ASSEMBLE ENCHILADAS
Once your tortillas are prepared set them aside and coat the bottom of your 12x9 baking dish with green enchilada sauce, about ⅓ cup. Begin spooning the chicken filling mixture on the center of each tortilla and roll it uptight. Place them seam-side down in the prepared pan and continue until your pan is full. Pour the remaining Green Chile enchilada sauce evenly over the top. Top with 3 cups of Colby jack cheese.
SUBSTITUTIONS
Tortillas- if you prefer flour tortillas use small taco size tortillas.
Green Chiles- I prefer mild green chilies, but for a little kick try using hot chilies.
Cheese- Use shredded mild cheddar cheese, Monterey Jack or a Mexican blend of cheese.
Chicken- I prefer boneless skinless chicken breasts however you could also use chicken thighs.
HOW LONG TO BAKE ENCHILADAS AT 350°
Bake at 350° for 25-30 minutes. Let them cool 10 minutes before serving. Top with fresh cilantro, pico de gallo, avocado, tomatoes, sour cream, or homemade salsa.
Serve with Instant Pot Spanish Rice, or Instant Pot Cilantro Lime Rice, black beans or refried beans.
MEAL PREP
If you need an easy dinner the whole family will love, making a pan of these easy instant pot chicken enchiladas is a great option. You can prepare a pan of enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Simply assemble the enchiladas as you normally would, cover the pan tightly with plastic wrap or aluminum foil to prevent drying out, and refrigerate until you're ready to bake them. Just be sure to let the enchiladas sit at room temperature for about 15-20 minutes before baking to take the chill off, which will help ensure even cooking.
HOW TO FREEZE ENCHILADAS
Refrigerate leftover chicken enchiladas for 2-3 days in an airtight container. If you have enchiladas you’d like to freeze for later, cut cold enchiladas into portions. Two to three enchiladas make a good-sized freezer meal. Place the blocks of enchiladas in a labeled and dated gallon-size freezer bag and store them for up to 3 months or 6 months in a vacuum-sealed bag.
To reheat place frozen enchiladas in a glass baking dish and bake in the oven covered with foil at 350° for 25-30 minutes or until internal temperature reaches 150° Or see how to Reheat Enchiladas In The Air Fryer Perfectly.
INSTANT POT GREEN CHILI CHICKEN ENCHILADA RECIPE
Ingredients
- 2-4 tablespoon Extra Virgin Olive Oil
- 1 Medium white onion diced fine
- 1 Tbsp. Minced Garlic
- 4-5 Thin chicken breast 2 lbs.
- 28 oz Can Las Palmas Green Chile Enchilada Sauce
- 4 oz can diced green chilies
- ¼ cup water
- 18-20 corn tortillas warmed
- ½ teaspoon Sea salt
- ½ teaspoon Black pepper
- 3 Cups Colby Jack Cheese Shredded
Toppings
- Fresh Cilantro chopped
- Sliced black olives
- Hot sauce
- Salsa
- Diced avocado
- Sour cream
Instructions
- Turn on the Instant Pots sauté function. Add in 1 Tbs. of extra virgin olive oil.
- When the display reads HOT add diced onion, minced garlic, and green chilies. Saute until the onion is translucent.
- Add ¼ cup of water, and ¾ cup of green enchilada sauce.
- Layer your chicken breasts so most of them are submerged in the liquid.
- Sprinkle with black pepper and salt.
- Press cancel/keep warm and lock the lid in place with the vent knob to the sealing position.
- Using the manual/pressure cook setting set the cooking time for 10 minutes for thawed chicken and 15 minutes for frozen chicken breasts.
- Preheat oven to 350°
- When the cooking time is complete the Instant Pot beeps let the pressure natural pressure release (NPR) for 10 minutes.
- Once the lid can be safely removed shred the chicken with two forks.
- If needed Turn the saute function back on and reduce until the chicken mixture is thick and most of the water has evaporated. This can take up to 10 minutes. Be sure to stir often while it's reducing.
- Warm tortillas on a cookie sheet sprayed with olive oil in the oven or in a skillet.
- Coat the bottom of the baking pan with ⅓ cup of green enchilada sauce.
- Spoon the chicken filling mixture on the corn tortillas and roll up tight.
- Place them seam side down in the prepared baking pan and continue until your pan is full.
- Pour the remaining green enchilada sauce evenly over the top.
- Top evenly with cheese
- Bake at 350° for25-30 minutes. Let them cool 10 minutes before serving.
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