Mexican Main Dishes Enchilada Recipes Chicken Instant Pot Chicken Enchiladas 4.9 (15) 12 Reviews 7 Photos Now with our Instant Pot, this chicken enchilada casserole has been improved and made better than ever! 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. For a different take on chicken enchiladas that will make everyone happy, give this one a try! Submitted by Carrie Bell Updated on April 27, 2023 Save Rate Print Share Close Add Photo 7 7 7 7 Prep Time: 35 mins Cook Time: 40 mins Additional Time: 10 mins Total Time: 1 hr 25 mins Servings: 16 Yield: 16 enchiladas Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 ½ teaspoons chili powder 1 teaspoon salt 1 teaspoon ground cumin 1 ½ pounds skinless, boneless chicken breasts, or more to taste ½ cup chicken broth 3 cups shredded Monterey Jack cheese, divided 2 (10 ounce) cans green enchilada sauce, divided 1 (4 ounce) can chopped green chilies ½ cup chopped onion 2 jalapeño peppers, chopped, or more to taste 1 tablespoon olive oil 16 corn tortillas, or more to taste 1 (10 ounce) can red enchilada sauce Directions Mix chili powder, salt, and cumin together in a bowl. Rub mixture all over chicken. 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 the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Release the pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then release the remaining pressure using the quick-release method, about 5 more minutes. Unlock and remove the lid. Meanwhile, stir 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapeños together in a large mixing bowl to thoroughly blend. Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add chicken to the mixing bowl and stir until blended with cheese mixture. Heat olive oil in a skillet. Soften tortillas, one 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 each tortilla, then roll up and place seam-side down into the prepared baking dish. Combine remaining green enchilada sauce with red enchilada sauce in a bowl; pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese over top. Bake in the preheated oven for 20 to 25 minutes. I Made It Print Nutrition Facts (per serving) 222 Calories 10g Fat 16g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 222 % Daily Value * Total Fat 10g 13% Saturated Fat 5g 24% Cholesterol 43mg 14% Sodium 549mg 24% Total Carbohydrate 16g 6% Dietary Fiber 3g 9% Total Sugars 1g Protein 17g 33% Vitamin C 10mg 11% Calcium 200mg 15% Iron 2mg 8% Potassium 316mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.