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    Instant Pot Enchiladas Made With Chicken

    by Joe Duff 1 Comment

    Jump to Recipe

    These Instant Pot enchiladas are an easy weeknight dinner packed with flavor in every bite. They're filled with juicy shredded chicken and topped with a rich enchilada sauce, fresh pico de gallo, and tangy sour cream. And all you need is a few basic ingredients and less than 40 minutes to make this authentic tasting Mexican dish.

    White oval bowl filled with chicken enchiladas on a gray counter. In front of it is to languages in behind it is a small bowl sour cream.

    THE BEST INSTANT POT ENCHILADAS  

    As anyone who's ever prepared chicken enchiladas will tell you, they're incredibly tasty but can be extremely time-consuming to make.

    So, if you've been looking for a quicker way to make them for dinner, these Instant Pot chicken enchiladas are just what you need.

    Table of Contents
    • THE BEST INSTANT POT ENCHILADAS  
      • INGREDIENTS
        • THE MOLE ENCHILADA SAUCE
      • HOW TO MAKE INSTANT POT CHICKEN ENCHILADAS
        • STEP 1: COOKING THE CHICKEN
        • STEP 2: MAKING THE ENCHILADA SAUCE
        • STEP 3: ASSEMBLING
      • HOW TO STORE CHICKEN ENCHILADAS
        • FREEZING THESE INSTANT POT ENCHILADAS
        • REHEATING THE ENCHILADAS
      • FAQS ABOUT THIS INSTANT POT ENCHILADAS RECIPE
        • HOW DO I MAKE IT LESS SPICY?
        • CAN I MAKE THESE ENCHILADAS GLUTEN-FREE?
        • CAN I MAKE THESE ENCHILADAS LOW-CARB?
      • WRAPPING IT ALL UP
    • EASY INSTANT POT RECIPES

     

    Each one is filled with tender and flavorful shredded chicken and then topped with a rich mole sauce and classic enchilada toppings.

    They're ready in under 40 minutes and the majority is passive cooking time, yet they taste like they took hours to make! 

    Plus, these enchiladas make great leftovers, so you can make them ahead of time and enjoy them throughout the week.

    Oh, and these enchiladas are incredible with this Instant Pot Spanish Rice, so you might want to whip the rice up first - it only takes 15 minutes total.

    An oval white dish on a gray counter filled the chicken enchiladas. There are a few lime wedges around it and behind it's a small whiteboard sour cream and a pitcher of enchilada sauce.

    INGREDIENTS

    As you'll see below, these Instant Pot enchiladas are made with fresh, simple ingredients. And if you don't fave a few in your kitchen, you should easily be able to find them at your local grocery store. 

    So, here's a look at everything you'll need for the chicken:

    • 2 Chicken Breasts
    • ¼ cup Pickled Jalapeños, sliced
    • 2 tbsp. Taco Seasoning
    • 2 tbsp. Chicken Broth
    • Salt and Pepper

    For the enchilada sauce:

    • ¼ cup Red Bell Pepper, diced
    • ¼ cup Green Bell Pepper, diced
    • ¼ cup Cilantro
    • 1 tsp. Cinnamon
    • 1 tsp. Cumin
    • ¼ cup 70-80% Chocolate
    • Salt and Pepper

    And for completing the enchiladas:

    • 4 Tortillas
    • 1 cup Pico de Gallo (avocado, tomato, and red onion diced)
    • 2 tbsp. Sour Cream
    • Fresh Cilantro

    By the way, be sure to check out this Chicken Fajita Crunchwrap Recipe. It's made with a lot of the same ingredients, so you can give it a try for dinner next!

    And if you like Mexican-style recipes, you'll want to try these Air Fryer Quesadillas too.

    White oval dish and a gray counter filled with chicken enchiladas

    THE MOLE ENCHILADA SAUCE

    Now, just between you and me, the secret to making these Instant Pot chicken enchiladas taste so incredible is the enchilada sauce.

    It's my take on Mexican mole, which is a super flavorful savory chocolate sauce.

    And if you've never tried chocolate in a savory recipe before, you're missing out. The dark chocolate in this enchilada sauce gives it a wonderfully rich and deep flavor that'll keep you coming back for more.

    Oh, and don't worry, you won't actually taste the chocolate. It blends together with the rest of the ingredients to create a delicious flavor.

    Plus, you can use any leftover chocolate to make these chewy and fudgy brookies for dessert!

    An instant pot filled with enchilada sauce ingredients.

    HOW TO MAKE INSTANT POT CHICKEN ENCHILADAS

    Alright, so as I already mentioned, making enchiladas Instant Pot style, couldn't be easier.

    The shredded chicken and the mole sauce are both made in the pressure cooker, so all you really have to do is assemble the enchiladas.

    All told, it should only take about 40 minutes max to make it from start to finish. And most of that time is just waiting for everything to cook. 

    Now, let's get to it!

    STEP 1: COOKING THE CHICKEN

    First, add your chicken, pickled jalapenos, Mexican seasoning, chicken broth, and salt and pepper to taste in the Instant Pot.

    Then, put the lid on and set it to high pressure to cook for 20 minutes.

    When the 20 minutes is up, release the steam fully and open the Instant Pot. To do this, turn the valve from the closed to venting position with an oven mitt and release the steam until the valve drops, and then you can open the lid.

    Next, take the chicken out and set it aside, making sure to leave any remaining liquid and jalapeno pieces in the pot.

    A piece of chicken being held by tongs over an instant pot filled with some enchilada ingredients.

    STEP 2: MAKING THE ENCHILADA SAUCE

    Now, add all the mole sauce ingredients to the Instant Pot and set it to sauté to cook for about 10 minutes.

    And if at any point the sauce starts to look too dry, you can add a cup of broth to prevent it from burning.

    Then when 10 minutes is up, transfer everything to a blender or food processor and blend until you get a completely smooth consistency.

    Give it a quick taste test and add some salt and pepper if you need to.

    Enchilada sauce in a blender.

    STEP 3: ASSEMBLING

    Next, shred your chicken breasts with two forks until you've got about 2 cups of shredded chicken. 

    Now, let's assemble our enchiladas!

    To do that, fill the tortillas with shredded chicken and roll them up tightly.

    Plate them seam-side down and top each one with the mole sauce, pico de gallo, a drizzle of sour cream, and chopped fresh cilantro.

    Serve and enjoy!

    A four-way split picture showing the process of assembling chicken enchiladas.

    HOW TO STORE CHICKEN ENCHILADAS

    This Instant Pot chicken enchiladas recipe makes 4 servings, which is perfect for a family dinner. 

    If you happen to have any leftovers, you can store them in an airtight container in the fridge for 1-2 days.

    FREEZING THESE INSTANT POT ENCHILADAS

    Also, these Instant Pot chicken enchiladas are one of the best freezer-friendly meals you can make, so I highly recommend making extras for later.

    The pro tip here is to keep the enchiladas separate from the sauce if you plan on freezing them.

    Anyway, individually wrap the enchiladas in plastic wrap and transfer them to a freezer bag, making sure to push all the air out before you close it. 

    Then transfer the mole sauce to a separate freezer-safe container, and you can store everything in the freezer for up to 3 months.

    Chicken enchiladas in a white oval dish. Behind it is a small bowl of sour cream in behind that part of a bowl pico de gallo, and behind that is a bowl of cilantro.

    REHEATING THE ENCHILADAS

    The best way to heat your Instant Pot enchiladas is in the oven. So, heat them in a covered oven-safe casserole dish at 350°F (175°C) for 20 minutes. 

    In the meantime, reheat the mole sauce in the microwave in 10-second intervals, stirring in between until warm.

    And if you're pressed for time, you can also warm them up in the microwave on high for 1 minute, adding 30 seconds if it isn't warmed all the way through. And make sure to poke a couple of holes through the top of the enchilada to let more heat get into the center. 

    Then, warm up your mole sauce next and pour it over the chicken enchiladas.

    Chicken enchiladas in a white bowl on a white counter. Behind it is a small bowl of sour cream and a small dish of pico de gallo and small bowl of cilantro.

    FAQS ABOUT THIS INSTANT POT ENCHILADAS RECIPE

    HOW DO I MAKE IT LESS SPICY?

    If you don't want your enchiladas to be too spicy, you can reduce the number of pickled jalapenos for the chicken, or you can leave them out altogether.

    And if you just add extra sour cream, it will cancel out a little bit of the heat.

    CAN I MAKE THESE ENCHILADAS GLUTEN-FREE?

    Yes you can! If you're avoiding gluten, you can swap out the wheat tortillas with gluten free tortillas, and they'll taste just as fantastic.

    CAN I MAKE THESE ENCHILADAS LOW-CARB?

    These Instant Pot chicken enchiladas are low carb as is, except for the tortillas and chocolate.

    So you can just use low carb tortillas instead of regular ones, and this recipe will be totally low carb! And you'll also want to use sugar free chocolate to make it even lower in carbs.

    A white oval dish on a gray counter filled with chicken enchiladas. Behind it to the left is a small bowl of sour cream behind it to the right of it as a picture of enchilada sauce.

    WRAPPING IT ALL UP

    These enchiladas are rich, comforting, and packed with bold flavors. They're honestly one of our favorite family Instant Pot recipes to make for dinner.

    Honestly, they taste like they're from an authentic Mexican restaurant!

    Anyway, I hope you enjoy these Instant Pot chicken enchiladas as much as we do at our house.

    Be sure to leave a comment below if you make the recipe, and tell me what you think!

    EASY INSTANT POT RECIPES

    If you liked how easy this Instant Pot enchiladas recipe was, we have some more Instant Pot recipes on the blog I think you'll like too.

    Try one of these next:

    • Corn On The Cob
    • Chicken Tenders
    • Sausage and Peppers
    • Coconut Rice
    • Sushi Rice
    • Paella
    Print

    Instant Pot Enchiladas Made With Chicken

    An oval white dish on a gray counter filled the chicken enchiladas. There are a few lime wedges around it and behind it's a small whiteboard sour cream and a pitcher of enchilada sauce.
    Print Recipe

    ★★★★★

    5 from 1 reviews

    These instant pot enchiladas are an easy weeknight dinner packed with flavor in every bite. They're filled with juicy shredded chicken and topped with a rich enchilada sauce, fresh pico de gallo, and tangy sour cream. And all you need is a few basic ingredients and less than 40 minutes to make this authentic tasting Mexican dish.

    • Author: Joe Duff
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 4 enchiladas 1x
    • Category: Dinner
    • Method: Instant Pot
    • Cuisine: Mexican

    Ingredients

    Scale

    Chicken:

    2 Chicken Breasts (225g)

    ¼ cup Pickled Jalapeños, sliced

    2 tbsp. Taco Seasoning

    2 tbsp. Chicken Broth

    Salt and Pepper

    Enchilada sauce:

    ¼ cup Red Bell Pepper, diced

    ¼ cup Green Bell Pepper, diced

    ¼ cup Cilantro

    1 tsp. Cinnamon

    1 tsp. Cumin

    ¼ cup (25g) 70-80% Chocolate

    Salt and Pepper

    Completing the enchiladas:

    4 Tortillas

    1 cup Pico de Gallo (avocado, tomato, and red onion diced)

    2 tbsp. Sour Cream

    Fresh Cilantro

    Instructions

    1. Add chicken, pickled jalapeños, Mexican seasoning, chicken broth, salt, and pepper to the instant pot and turn it to high-pressure mode. Cook for 20 minutes, release the steam, and open the lid (once it's safe).
    2. Remove the chicken and add the red bell pepper, green bell pepper, cilantro, cinnamon, cumin, and chocolate to the instant pot. 
    3. Cook in sauté mode for around 10 minutes. (If it's too dry, you can add an additional 1 cup of broth). Transfer to a blender and process until smooth. Add salt and pepper to taste.
    4. Shred the chicken using two forks.
    5. To assemble: fill 4 tortillas with the chicken, top with the mole sauce, sour cream, and fresh cilantro.

    Notes

    The scale up function does not change the gram measurements.

    Nutrition

    • Serving Size: 1 enchilada
    • Calories: 260
    • Fat: 10
    • Carbohydrates: 25.25
    • Fiber: 1.75
    • Protein: 20

    Keywords: instant pot chicken enchiladas, instant pot enchiladas, instant pot chicken enchiladas recipe, instant pot enchiladas recipe, how to make enchiladas in instant pot, IP chicken, chicken enchiladas, instant pot enchiladas chicken, chicken enchiladas instant pot, chicken enchilada sauce instant pot

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    Comments

    1. Amy

      September 22, 2021 at 11:18 am

      It was so easy to make! I loved only having to cook everything in just the instant pot. Delicious too!

      ★★★★★

      Reply

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