Instant Pot Chicken Enchiladas

Cook the chicken in your Instant Pot, then bake the chicken enchilada casserole in the oven! Green and red enchilada sauces are used instead of sour cream.

• Preparation Time: 35 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 15 mins
• Calories: 222 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 (10 ounce) can enchilada sauce
• olive oil
• 3 cups shredded Monterey Jack cheese, divided
• 1 (4 ounce) can chopped green chilies
• 2 (10 ounce) cans green enchilada sauce, divided
• 2 jalapeno peppers, chopped, or more to taste
• 16 corn tortillas, or more to taste
• 0.5 cup chicken broth
• 0.5 cup chopped onion
• 1.5 teaspoons chili powder
• 1.5 pounds skinless, boneless chicken breasts, or more to taste

Recipe Instructions

Step 1

Bake in the preheated oven for 20 to 25 minutes.

Step 2

Mix chili powder, salt, and cumin together in a bowl. Rub mixture all over chicken.

Step 3

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.

Step 4

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Spoon 2 to 3 tablespoons chicken mixture onto each tortilla, then roll up and place seam-side down into the prepared baking dish.

Step 10

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.